Dal Makhani is a North Indian dish which everyone likes. It seems a little difficult to get the creamy, smooth and butter-rich taste of Dal Makhani available in restaurants at home, but if you get the magic of right dal, right spices and low flame, then even homemade Dal Makhani beats the restaurant dal. If you too are looking for thick, rich and flavorful dal makhani, then the most important thing is to select the right dal.
Black whole urad dal is best for dal makhani. It is also called ‘mother’s pulse’. Its texture is creamy and taste is slightly earthy, which when combined with ghee, butter and spices gives a wonderful taste.
Adding small quantity of kidney beans to it makes the texture even richer. In restaurants, Dal Makhani is always made with a combination of urad dal and rajma. By soaking dal makhani overnight (at least 6–8 hours), the dal swells well and does not take much time to cook. When soaked lentils are cooked on low flame, they become even more soft, creamy and smooth.
Ingredients for making Dal Makhani
For dal:
1 cup whole urad dal
¼ cup kidney beans
1 teaspoon salt
½ teaspoon turmeric
1 tbsp ghee
For tempering:
2 tbsp butter
1 tbsp ghee
1 tbsp ginger-garlic paste
2 medium onions finely chopped
3 tomato puree
1 green chilli
1 teaspoon red chili powder
1 teaspoon coriander powder
½ tsp cumin
½ tsp kasoori methi
½ cup fresh cream
Method of making Dal Makhani
1. Boil lentils
Put soaked urad dal and rajma in a pressure cooker along with turmeric, salt and ghee.
Cook for 4-5 whistles so that the dal gets completely cooked.
If the dal seems a little thick then add some extra water and boil for 10 minutes.
2. Prepare tadka
Heat butter and ghee in a pan.
Add cumin, ginger-garlic paste and onion and fry until golden.
Now add tomato puree, red chilli, coriander powder and salt.
Cook the masala until the butter starts separating.
3. Mix the lentils in the tempering
Add boiled lentils to the tempering and let it cook for 20-30 minutes on low flame.
The longer the dal is cooked on low flame, the more delicious it becomes.
4. Secret of creamy texture
Finally add Kasoori Methi by rubbing it with hands and add cream.
Cook for 2-3 more minutes and turn off the gas.
How to bring the real taste of Dal Makhani?
The longer you cook the dal on low flame, the creamier it will become.
Butter and ghee enhance the flavor of dal – don’t skimp on it.
If dal is kept in the fridge overnight and heated the next day, its taste increases even more.
