Slow Cooked Creamy Dal Makhani

Dal Makhani- 

Dal Makhani is a Punjabi dish originated in the North Indian Subcontinent. This popular dish is enriched with butter and cream. Traditionally, Dal Makhani is prepared by simmering it overnight in a tandoor. Due to its rich and luxurious taste, you will always find Dal Makhani in Indian weddings and all Indian restaurant menu. 

If you are also a fan of Dal Makhni, then here is an easy way to make it. To make this delicious Dal, Black lentils (sabut urad dal/ whole black lentil) and red kidney beans are soaked overnight, boiled and then simmered in butter or ghee, with some aromatics like fresh ginger, garlic, green chillies and onion until they get soft and creamy in texture. To enhance its flavor, you can season it with toasted garam masala and finish it with butter or heavy cream for creamy and delicious end results. Dollops of fresh cream and butter take this dal to another level. 

Dal Makhani traditionally takes quite a long time to cook, starting with soaking the lentils and then slow cooking them for hours on low flame. Urad dal/black gram lentil is the main ingredient and the star of this dish. Black gram lentils create a thick and luscious texture when slow cooked; the longer it cooks the richer Dal Makhani is. Slow cooking enhances all the flavors and makes the dal super delicious and creamy. A lot of restaurants who are known for their amazing Dal Makhani actually simmer it the whole day. Addition of a small quantity or Rajma/Red Kidney beans, gives a nice texture in the dish, and also helps the creamy dal turn into a beautiful red color.  

It’s often reserved for special occasions, like weddings, house party, small get together, birthday party and potlucks. The reason I say this dish is for special occasions is the addition of generous amount of butter and cream in the dish. I always make Dal Makhani in large quantity to ensure some leftovers because this dal tastes even better the next day. This dal is ideally served with naan and tandoori roti; you can enjoy this delicacy with jeera rice as well. I love to have it with garlic naan or chilli naan (my all-time favourite)! 

Whether you are a Dal Makhani lover or have never tried the dish earlier, you should really try it! It’s just insanely good. So, what are you waiting for? Try this amazingly creamy and delicious main course recipe and enjoy with your loved ones. 

Read through this recipe and see if you find it interesting enough to try. I am sure you would love it. If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos! 
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Tips-

Soak dal and Rajma overnight.

The more you simmer, the better it tastes- For best flavor let this dal simmer dal on low heat for hours. But if you don’t have much time then I high recommend simmering the dal for at least 45 minutes.

Amount of butter and cream- Apart from slow cooking, a good amount of cream and butter is also important to make a creamy and delicious Dal Makhani.

Spices; the less is More Main actual flavor of the dal comes from urad dal, onion, ginger, garlic, tomato puree and copious amount of butter and cream. So don’t add a lot of spices.

Serve- 4

Course- Main Course

Cuisine- North Indian

Ingredients-

1 cup urad dal (whole black gram lentils)

¼ cup Rajma (red kidney beans)

3 tablespoons ghee (clarified butter)

1 Bay leaf/ tej patta

1 tablespoon finely chopped Ginger

1 large onion (chopped)

2 Garlic Cloves (finely chopped or minced)

2 large Tomatoes (roughly chopped)

2 Green Chillies

½ teaspoon cumin seeds

½ teaspoon Turmeric Powder

1 tablespoon Coriander Powder

½ teaspoon Kashmiri Red Chilli Powder

1 teaspoon Garam Masala Powder

Salt to taste
pinch of sugar

¼ cup cream

Fresh and finely chopped coriander leaves

For tadka-

2 tablespoons salted Butter

2 green chilli, slited

Method-

Preparation for making Dal Makhani-

Step 1- In a large bowl rinse urad dal (whole black lentil) and rajma (kidney beans), then soak in plenty of water overnight.

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Step 2- Next morning, drain the water in which the dal and rajma were soaked, wash a couple of times and transfer them into a pressure cooker with 1 tablespoon salt, few slices of ginger and around 3 cups water. Pressure cook on high flame for 8 whistles, then lower the heat to low-medium and cook for another 3 whistles and switch off the flame.

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Step 3- Meanwhile finely chop the onion, garlic and ginger. And roughly chop the tomatoes. Keep everything aside.

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Step 4- Let the pressure of cooker release naturally. Dal and Rajma should be completely cooked and you can just mash some of dal and rajma with your fingers or a spoon to check the softness. It should be melt in mouth, there should not be any bite when eaten. Discard the ginger pieces and keep the cooked dal-rajma mixture aside.

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Step 5- Now, in a blender put chopped tomatoes and green chillies and blend them to a smooth puree and keep aside.

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How to make Dal Makhni-

Step 1- To make the masala, in a large pan, heat 2 tablespoons ghee on medium heat.

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Step 2- Once the ghee is hot; add bay leaf and cumin seeds. When cumin seeds become light brown then add finely chopped onion.

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Step 3- Stir and sauté the onions on a low-medium flame for around 10 minutes or until they become light brown.

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Step 4- Add the ginger garlic paste and cook for 1 to 2 minute until the raw aroma of ginger and garlic goes away.

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Step 5- Now turn the heat on low and add turmeric powder and Kashmiri red chilli powder, stir for 2-3 seconds and add the tomato puree. Stir well.

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Step 6- Add some salt (keep in mind that you have already added some salt while boiling dal-rajma mixture). Mix very well and cook this mixture on a low-medium heat till you see ghee starts releasing from the sides.

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Step 7- Add coriander powder and sauté for few seconds.

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Step 8- Now add in the boiled dal-rajma mixture and mix to combine everything. Also add 1 cup hot water or as required. Stir and set heat to low.

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Slow cooking the Dal Makhani-

Step 1- Stir well and let it simmer uncovered on low flame.

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Step 2- Stir often so that dal doesn’t stick to the bottom of the pan.

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Step 3- Once the dal Makhni has begun to thicken, add pinch of sugar and mix.

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Step 4- Stir very well and continue to simmer on the low flame. While simmering if you see that it looks very thick or dry, you can add more hot water. Keep simmering. The longer you simmer dal Makhani the better it tastes.

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Step 5- I usually simmer my dal Makhani for about 45 minutes. So after 45 minutes when the dal gets thickened enough, add and ¼ cup cream, garam masala and stir well. (Dal should not be very thick or liquidy).

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Step 6- Stir dal Makhani very well, simmer for about 1 minute and then switch off the flame. (Do not cook any longer after adding the cream)

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For Makhani Tadka(tempering)-

Step 7- In a small tadka pan, add 2 tablespoons butter on a low-medium flame. When butter is melted, add 2 slit green chillies or 1 teaspoon red chilli powder in it. Wait for few seconds and then add this hot tadka over the dal. Mix really well.

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Step 8- Add freshly chopped coriander leaves, stir again and cover it. Dal Makhani is ready to serve.

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Step 9- Serve it hot with a swirl of cream and chopped coriander leaves.