How to make Dal Makhni

How To Make Dal Makhni with a subtle smoky flavor and Creaminess of Dal. This Dal Makhni would be much more to your preference if you enjoy real Punjabi cuisine. Your family and guests will be pleasantly surprised after just one bite of this flavorful lentil delicacy.

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Black Gram/Urad dal may have been the most frequent dal that mom used to prepare every day. However, Dal Makhni was one dal that was only prepared on enormous occasions.

Since the word “Makhni” means “buttery,” a lot of butter and cream are used to boil the whole black Lentils (Urad dal) in this dish. This dal frequently includes Rajma (Kidney beans) in addition to Urad dal.

About Dal Makhni recipe :

Dal Makhni is traditionally a labor of love, cooked slowly over hot coals for hours-typically overnight-until the dal disintegrates naturally into a buttery, creamier texture. But do we really have that much time?

So I made the decision to experiment with several variations of this recipe that would produce the same flavors and consistency in less time.

Don’t be put off by the lengthy preparation period; the majority of that time is spent with your hands off. Just give it the time it needs to break down the lentils, meld the flavors, and get to the point where you can smell the goodness.

So let’s find out how to make Dal Makhni.

INGREDIENTS :

• 1 Small Bowl of Whole Black Gram/Urad Dal
• Salt to taste
• some Red Chilli Powder
• 1 piece big Cardamom
• 2 Tomatoes Paste
• 1 Cube Butter
• 1/2 cup Milk
• 1/2 cup Water

For Tempering/Tadka :

• Oil
• 1/2 tsp Cumin Seeds
• 1 piece Grated Ginger
• 1 Finely chopped Green Chili
• Butter/Ghee
• Dried Fenugreek Leaves
• Red Chilli Powder
• Fresh Cream
• Coriander Leaves

How to make Dal Makhni?

First of all, you have to take 1 small bowl of whole black gram soaked overnight. Wash it thoroughly with water 3 to 4 times.

Now put 1/2 cup water, soaked whole black gram, salt as per taste, some red chili powder, 1 piece big cardamom, a paste of 2 tomatoes, and 1 cube of butter in the pressure cooker.

You have to boil it for 4 to 5 whistles and then cook it for 4 to 5 minutes.

Then release its pressure open the lid and take out the black cardamom from it.

Now mash the Black Gram/Dal a little with the help of a masher. Due to this, the Dal will mix well with water and we will get a nice texture.

While mashing, you put 1/2 cup of milk in it. This will give better color to the curry. To improve its texture, add 1/2 cup of water to it.

Now keep it on the flame on the gas to cook for 5 to 10 minutes.

While the lentils/Dal are cooking, we will prepare the Tempering/Tadka for the Dal Makhni.

For Tadka, put 1 tbsp oil, 1/2 tsp cumin seeds, grated ginger, and chopped green chili and saute it.

Then put butter in it and mix it. Now add dried fenugreek leaves and red chili powder to it and mix. They are ready.

Then put the Tadka on the Dal. Mix it properly and cook it.

Lastly, add some fresh cream to it and mix. This will greatly enhance the flavor of Dal Makhni.

Scrumptious Dal Makhni is prepared. Coriander leaves and fresh cream should be used as a garnish.

The Dal Makhni is deliciously served with chapati, butter naan, paratha, puri or jeera rice, plain rice, or veg pulao.

Tips & Tricks :

• You can combine Black Gram/Urad dal with some Rajma/Kidney beans.

• Dal Makhani can also include onion and garlic. This could make Dal Makhani taste even better.

More Recipes,

• Palak Paneer,
• Matar Paneer,
• Veg Diwani Handi

Recipe Card

Now we have told you how to make Dal Makhni. Let us know by commenting below how you like our recipe for making this Dal Makhni.