Dal Makhani


If I think of Punjabi food, this is one of the first things that comes to mind. Silky velvety dal makhani… Makhan mean butter – this dish is essentially lentils cooked in butter and spices. Made with whole black lentil, red kidney beans, and butter; and finished with a touch of cream – accompanied with soft and crispy naan. Make sure you make a large batch because magically left over dal makhani tastes even better the next day!

 

Ingredients:

Whole black gram – 1 cup
Red kidney beans – ¼ cup
Salt to taste
Butter – 5 tbsp + 1 tbsp for tempering
Oil – 2 tbsp
Bay leaf – 1
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Turmeric – 1 tsp
Cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Ginger – 2 inch, finely chopped
Garlic – 4 cloves, finely chopped
Onion – 1 medium, finely chopped
Green chilli – 2-3, slit
Tomato – 2, finely chopped
Garam masala – 2 tsp
Asafoetida (hing) – a generous pinch

Method:

  1. Soak the whole black gram and red kidney beans in a large bowl with sufficient water for minimum 8 hours (or overnight)
  2. Rinse the lentils thoroughly and transfer to a pot. Add 3 cups of water and salt to taste
  3. Cover and cook until the lentils are completely done. You may use a pressure cooker to cook the lentils
  4. Heat oil and 5 tbsp butter in a pan. Add the bay leaf and saute for a few seconds
  5. Add onions and fry till they are golden brown. Add ginger, garlic and fry for another 2-3 minutes
  6. Add the tomato and cook for further 2-3 minutes. Add turmeric, coriander powder, cumin powder, chilli powder
  7. Once the gravy starts releasing oil, add the cooked lentil and mix well
  8. Adjust the consistency by adding some water and bring it to a boil. Simmer the dal for 30 minutes
  9. To prepare tempering, heat 1 tbsp butter in a small pan. Add garam masala, hing and mix. Saute for a few seconds
  10. Pour the tempering on the dal and mix well
  11. Serve with a touch of cream

Notes:

  • Slow cooked dal gives the best taste and flavour
  • Adding cream is optional

 

Soak the lentils in water overnight and boil them till done

Soak the lentils in water overnight and boil them till done

 

Fry onions till golden brown, then saute ginger, garlic

Fry onions till golden brown, then saute ginger, garlic

 

Add tomatoes, spices, and cook till oil seperates

Add tomatoes, spices, and cook till oil separates

 

Add the cooked lentils and simmer

Add the cooked lentils and simmer

 

Dal makhani served with naan

Dal makhani served with naan

 

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