Dal Makhni |Restaurant Style Dal Makhni|Punjabi Dal Makhni | Kali Mah Ki...

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Dal makhni is a very famous Indian dish in which lentils (Urad
and Rajma) are cooked with butter and simmered on low heat for that unique
flavor. It tastes best with rice, roti and naan!



Tips to make best Dal makhni:

  1. Rub and wash dal properly before cooking it. It enhances its color.
  2. Simmer dal on low heat for a long time. It enhances its flavor and makes its texture creamy (makhni).
  3. Add generous amount of butter and salted one is preferred.
  4. Use minimum spices otherwise spices will overpower the flavor of dal.

  • Preparation time : 7hrs
  • Cooking time : 60mnt
  • Serves : 3 – 4


Ingredients:

  • Whole Urad Dal – 1 cup
  • Rajma Dal – ¼ cup
  • Tomato Puree – 5
    ripe tomatoes (1 bowl)
  • Ginger Paste – 1tbs
  • Kashmiri lal mirch
    / Kashmiri chili powder – 2tsp
  • Garam Masala – ½
    tsp
  • Ghee – 2tbs
  • Butter – 50gm
  • Fresh cream – ½ cup
  • Salt as per taste
  • Kasuri methi

Method of Preparing:

Wash and soak 1cup whole urad dal (whole black gram) and ¼
cup rajma (kidney beans) overnight in enough water for 6 – 7 hours.
Rinse and rub the lentils 3-4 times till its color turns
green.
Add lentils, salt, 1 tbsp ghee and ½ tsp red chili powder in
a cooker. (adding chili will enhance its color)
Add around 4 cups of water and pressure cook till the dal is
nicely done (4 to 5 whistles of cooker). On inspection if you think the
dal/lentils are not done, cook more.
Once dal is done, mash the dal with the ladle (Karchi) until
it is creamy in texture.
In another pan add 2 tbs of ghee.
Once ghee is hot, add ginger paste and sauté for few seconds.
Add chili powder, cumin powder and tomato puree.
Sauté this mixture for 3-4 minutes on a medium low flame,
till you see oil releasing from the sides.
Add the cooked dal to the pan and half glass of water.
Add the remaining butter, cover the lid and let it simmer for
about 45 minutes.
Stir after every 15 minutes to avoid dal to stick to the
bottom of the pan.
Once the consistency has reached to medium, add garam masala,
cream and kasuri methi.
Mix well and switch off the flame.


Serve in the serving bowl and garnish with more cream.


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