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Dal Makhani/Punjabi Dal Makhani

Dal Makhani is a popular North Indian recipe prepared by cooking boiled Sabut Urad Dal and Rajma along with different spices.
Course Main Course
Cuisine North Indian, Punjabi
Keyword Dal Makhani
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings
Calories
Author Recipe by Chits

Ingredients

To Boil Urad Dal & Rajma (1 Cup = 250 ml:)

  • 1 Cup Sabut Urad Dal (Whole Black Lentils)
  • 1/4 Cup Rajma
  • 4 Cups Water
  • 1 teaspoon Salt

To prepare Dal Makhani:

  • 4 medium Tomato Paste
  • 1 medium Onion Paste
  • 1 tablespoon Ginger Garlic Paste
  • 1/4 Cup Fresh Cream
  • 3 tablespoon White Butter (Unsalted)
  • 1/2 teaspoon Cumin Seeds
  • 1 small piece Bay Leaf
  • 2 piece Green Chilli (Thinly Sliced)
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 2 teaspoon Cumin Powder
  • 2 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • A pinch Asafoetida
  • 2 tablespoon Chopped Coriander Leaves
  • 2 tablespoon Oil
  • Salt to taste
  • Water as required

For Smoky Flavour (Dhungar Method) (Optional):

  • 1 small piece Charcoal
  • 1 tablespoon Ghee (or Oil)

Instructions

Boiling Dal and Rajma:

  • Clean and wash Whole Black Lentils (Sabut Urad Dal) and Rajma with water. Soak the Dal and Rajma overnight.
  • After soaking overnight, wash the Dal and Rajma once again. Add Dal and Rajma into the pressure cooker.
  • Add Salt and Water and pressure cook under medium flame for almost 10 whistles.
  • After 10 whistles, turn the flame to low and cook for about another 15 minutes.
  • After 15 minutes, turn off the flame and allow the cooker to depressurize by itself.
  • Open the lid of the cooker and mash the Dal and Rajma with help of a large spatula or a masher. Keep it aside.

Preparing Dal Makhani:

  • Heat Oil in a pan over medium heat. Add Cumin Seeds, Bay Leaves and Asafoetida and allow it to crackle.
  • Add Onion Paste and fry it till it turns golden in colour. Keep stirring it continuously so that it doesn’t burn.
  • Next add Ginger Garlic paste and sauté it till the raw smell goes away and is brown in colour.
  • Now add the Tomato Paste and cook till oil starts leaving out from the edges from the tomato puree.
  • Add the spices such as Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala and Salt.
  • Mix all the spices and saute so that the spices are well cooked and starts leaving oil.
  • Add the mashed Dal and Rajma to the spices along with required amount of water. Mix it and allow it to simmer for 15 minutes. Stir it occasionally.
  • Now add Fresh Cream and Butter. Mix them and again simmer for 5 minutes while continuously stirring in between.
  • After 5 minutes switch off the flame. The Dal will become thick. You can serve the dal at this point by garnishing.
  • Garnish with Chopped Coriander Leaves, Slit Green Chilli, Fresh Cream and Butter. Serve it hot with Rice, Roti or Paranthas.

Smoky Flavour (Dhungar Method) (Optional):

  • We will take one step forward by adding a smoky flavour to the Dal Makhani It is optional but I will recommend you to do it as it will add extra flavour to the Dal Makhani.
  • For the smoky flavour, place a trivet inside the Dal. Place a small steel bowl over the trivet.
  • Heat a piece of Charcoal over direct flame till it becomes red hot.
  • Place the red hot charcoal in the steel bowl. Pour melted Ghee or Oil over the Charcoal.
  • Fumes will start coming out of it. Immediately close the pan with lid. Let it remain as it is for 2 minutes.
  • After 2 minutes remove the lid and the steel bowl from the Dal. Punjabi style Dal Makhani is ready to be served.
  • Take out the Dal Makhani in a serving bowl. Garnish with Chopped Coriander Leaves, thinly sliced Green Chilli, Fresh Cream and little amount of Butter.
  • Serve Punjabi Dal Makhani with your favourite rice or chapatti or paranthas.

Notes

  1. Remember to add the quantity of Salt as required as we have added it while boiling the Dal and Rajma.
  2. After adding the mashed Dal and Rajma, cook them under low flame as long as possible. It will make the dal thick and flavourful. If required you can add little amount of water.
  3. While making smoky flavour, the longer you keep the dal under smoke, the more smoky flavour it attains. But I will suggest you for only 2 minutes and not more.
  4. To get the restaurant style taste, add adequate amount of Fresh Cream and Butter. Health Conscious people can reduce the quantity but remember to simmer for a longer duration.