Dal Makhani recipe, a quintessential dish of North Indian cuisine, holds a special place in the hearts and palates of millions of people around the world. Its rich, creamy texture combined with aromatic spices makes it a favorite among foodies. In this blog, we discuss in detail the origin of Dal Makhani, its cultural significance and why it is loved across the borders.
Dal Makhani recipe traces its roots back to the Punjab region of India, where it originated as a rustic dish prepared by farmers and villagers. The word "Dal" refers to lentils, while "Makhani" signifies the use of butter or cream in its preparation. Initially, Dal Makhani was a simple yet nourishing meal enjoyed by the rural communities of Punjab.
Over time, Dal Makhani became really popular all over India, not just where it originated. It's now a must-have dish in Indian homes and restaurants everywhere. People love it because it tastes amazing, thanks to the talented Punjabi chefs who made it just right.
1. Wash whole urad dal and rajma and soak them in water overnight or for at least 5 hours.
2. Sieve the soaked lentils and kidney beans. Put them in a pressure cooker and add 4 cups of water and salt.
3. Cook for about 7-8 whistles in the pressure cooker and then cook on low flame for 20 to 30 minutes.
4. Heat ghee or oil in a pan on medium flame.
5. Add finely chopped onion and chopped green chillies into it. Fry the onion until it turns golden brown.
6. Add ginger-garlic paste and fry until the raw smell goes away.
7. Now add finely chopped tomatoes and cook until they become soft and oil starts separating.
8. Add turmeric powder, red chili powder, garam masala, cumin powder and coriander powder. Cook the spices for two minutes.
9. Mix cooked dal and rajma with spices well. let it boil on low flame for 15-20 minutes, stirring occasionally to prevent sticking.
10. Add fresh cream and kasoori methi. Mix well and let it cook for 5-7 minutes.
11. Add salt as per taste and let the dal boil for a few more minutes.
12.Add freshly chopped coriander and lemon juice. mix well.
13. Serve it hot with naan, roti or boiled rice.
Dal Makhani Recipe : Apart from its culinary art, this dish also has cultural importance. In Indian households, it is often prepared during festive occasions, family gatherings and celebrations. Its nutritious ingredients and comforting flavors create a feeling of warmth and togetherness, making it the epitome of hospitality and community dining.
Soak both ¾ cup whole urad dal and ¼ cup rajma in enough water overnight for 8 to 9 hours. Filter them well in the morning.
Wash them thoroughly, filter them and put them in a pressure cooker of at least 3-4 litres.
After 1 stir on high flame, reduce the gas flame completely, or boil the rajma or dal for at least 20 minutes so that it gets boiled well.
Now grind the tomato and put it in a bowl. Put the tomatoes in a grinder and make a fine and smooth paste.
Now heat 2 tablespoons butter or oil in a pan. Keep the flame medium-low.
one teaspoon cumin, 2 to 3 cloves, 2 to 3 green cardamoms, 1 inch cinnamon and Fry 1 small bay leaf until they burst and smell fragrant.
Then add 1 cup finely chopped onion. Fry the onion on low to medium flame, stirring occasionally.
After this add 2 spoons of ginger-garlic paste in it. Keep stirring and fry until the raw aroma of ginger-garlic goes away.
Add 1 teaspoon chopped green chilli and fry for a minute. Add prepared tomato puree, Mix well again.
Add 1 teaspoon red chili powder. After this add about 2 to 3 pinches of grated nutmeg or nutmeg powder. Mix well and keep frying this mixture on low to medium flame until,
Add cooked lentils and kidney beans. Mix well and cook the dal on low flame without covering.
Keep stirring occasionally, so that the dal does not stick to the bottom of the pan. If not stirred, the dal becomes sticky and starts sticking to the bottom.
When the dal makhani starts thickening, add salt as required.
Mix well and continue cooking on low flame. Keep stirring the dal on low flame till it gets cooked. While boiling, you can add more water if the consistency seems thick or dry.
The longer you simmer it, the better it tastes. The dal becomes creamy, sticky and the consistency of the dal will thicken as you simmer. Kept on low flame for about 25 minutes. Keep stirring in between.
When the gravy is thick enough, add ¼ to ⅓ cup light cream or half-and-half. If using heavy cream, add 2 tablespoons to it. Mix the cream well. then turn off the flame
After this add half teaspoon crushed dry Kasuri fenugreek. Stir again. Garnish with coriander leaves.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Freshness of pulses: Spices and beans should be fresh and not old. Recipes that are too old or have expired shelf-life may take longer to cook and may not cook well enough to taste delicious. Undercooked needle also causes stomach upset.