Dal Makhani Recipe | How to Make Dal Makhani

How to make Dal Makhani Recipe at homewith step by step photo recipe. Dal Makhani recipe is a flavourful and creamy dal recipe from north india. In dal makhani recipe, whole black lentil & rajma are cooked in a pressure cooker and mixed fresh cream and tempered with spices. Butter and cream give creamy texture in dal makhani. For Dal Makhani recipe, a slow cooking process is very important. It’ll enhance the traditional flavor of dal makhani.

How to Make Dal Makhani #

However, a traditional dal makhani recipe is prepared overnight by simmering in a tandoor. This would enhance the flavor of dal and by adding a huge portion of butter or ghee and cream. Black lentil and kidney beans are rich in protein and high in fiber, calcium and minerals.

Furthermore, I want to share some suggestions for a Dal Makhani Recipe. Firstly, soak black lentil and kidney beans till 8 hours or overnight. Secondly, add full cream milk instead of fresh cream. Moreover, add butter or ghee in huge portions for a restaurant-style taste. Additionally, cook dal makhani until 2-3 hours on low flame for a traditional taste. In a time shortage, you may cook dal makhani for 1 hour also.

How to Serve Dal Makhani #

Dal Makhani is served with paratha, steamed rice, garlic naan, lachcha paratha, roti or phulkas, kulcha, naan, aloo paratha, aloo kulcha, zafrani pulao, jeera rice, as a lunch or dinner. Dal Makhani is also served at weddings, birthday parties, kitty parties or weekend family gatherings.

Instructions to Make Dal Makhani Recipe #

1. Firstly, soak black lentils and kidney beans till 8 hours or overnight. Then take a pressure cooker and add soaked dal and rajma in it. Add water and salt. Cook till 6 whistles on medium flame.

2. Secondly, take a heavy bottom kadai and add oil and ghee or butter.

3. When oil and ghee heat, then add cumin, chopped garlic, cumin powder, coriander powder, red chilli powder, garam masala powder, black pepper powder and besan. Mix it gently and cook for 2 minutes on high flame.

4. Now add tomato puree and mix it. Cook for 5 minutes on medium to high flame or till oil starts separate from the sides of kadai.

5. Add chopped fresh coriander leaves and cream. Mix it properly and cook for 2 minutes on high flame and keep stirring.

6. Then add cooked rajma and dal. Add water along with them. Mix it gently. And adjust the consistency of dal makhani by adding more or less water. Cook for at least 30 minutes.

7. Now add butter in it and mix it. Cook again for 30 minutes.

8. Your Dal Makhani is ready to serve.

Tips to Making Dal Makhani #

1. Traditional dal makhani recipe is prepared overnight by simmering in a tandoor. This would enhance the flavor of dal and by adding a huge portion of butter or ghee and cream.
2. Soak black lentil and kidney beans till 8 hours or overnight.
3. Add full cream milk instead of fresh cream.
4. Moreover, add butter or ghee in huge portions for a restaurant-style taste.
5. Additionally, cook dal makhani until 2-3 hours on low flame for a traditional taste. In a time shortage, you may cook dal makhani for 1 hour also.
6. Always use cooked dal water to adjust the consistency of dal makhani. If you have a shortage of that water, in that case only use drinking water. By adding cooked lentil water enhances the flavor of dal.

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