Dal Makhani : Famous North Indian Dish loved in entire India and Worldwide

 Dal Makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi).

If you love authentic Punjabi food then you are going to love this Dal Makhani even more.

Ingredients:-

Main Ingredients

• ▢¾ cup whole urad dal , 140 grams (whole black gram)
• ▢¼ cup rajma , 40 grams (kidney beans)
• ▢3 cups water for pressure cooking , 750 ml water
• ▢½ cup finely chopped onions , 50 grams onion or 1 medium sized onion
• ▢1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
• ▢2 teaspoons Ginger-Garlic Paste or 6 to 7 small to medium-sized garlic + 1 inch ginger – crushed to a paste in mortar-pestle
• ▢2 large tomatoes , 200 grams tomatoes – pureed or 1 cup tomato puree
• ▢½ teaspoon cumin seeds
• 2 to 3 cloves
• ▢2 to 3 green cardamoms
• ▢1 black cardamom
• ▢1 inch cinnamon
• ▢1 small to medium tej patta (Indian bay leaf)
• ▢½ teaspoon red chili powder or cayenne pepper or smoked paprika
• ▢2 to 3 pinches grated nutmeg or ground nutmeg powder
• ▢1 cup water or add as required
• ▢¼ to ⅓ cup low fat cream or half and half or 2 tablespoons heavy cream or
• ▢¼ teaspoon crushed kasuri methi (dry fenugreek leaves) – optional
• ▢3 tablespoon butter – salted or unsalted
• ▢salt as required

For Dhungar / Smokey Flavor Method (Optional)

• ▢1 small piece of charcoal
• ▢½ to ⅔ teaspoon oil – any neutral tasting oil

For Garnish

• ▢1 to 2 tablespoons chopped coriander leaves (cilantro)
• ▢½ tablespoon low fat cream or half and half for garnish – optional
• ▢1 inch ginger julienne – optional

Soaking lentils

1. Soak both ¾ cup whole urad dal (whole black gram) and ¼ cup rajma (kidney beans) overnight in enough water for 7 - 8 hours. Drain them well. 

2. Rinse the urad lentils and rajma legumes a couple of times in water.

3. Drain well and then add them in a  pressure cooker.

4. Add 3 cups water and stir well.

5. Pressure cook for 18 to 20 whistles on a high flame, till both the whole urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 - 6 whistles more.

6. Both rajma and urad dal are cooked and softened well. The urad dal should melt in the mouth and should not give any bite or resistance when eaten.

You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for kidney beans too.

7. In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped. No need to blanch the tomatoes.

8. 8. Blend to a smooth puree. Keep aside. You can also use the store brought 1 cup tomato puree instead of blending the tomatoes.

9. In a pan, now heat 3 tablespoons butter.

10. 10. Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta (Indian bay leaf). Fry till the spices become aromatic and sputter.

11. Then add ½ cup finely chopped onions.

12. Stir and saute the onions on a low flame.

13. Saute the onions till they become light golden.

14. Then add 2 teaspoons ginger-garlic paste. Stir again and sauté till the raw aroma of ginger-garlic goes away.

15. Add 1 teaspoon chopped green chilies and stir for a minute.

16. Then add the prepared tomato puree.

17. Mix again and add ½ teaspoon red chili powder and about 2 to 3 pinches of grated nutmeg (optional)or nutmeg powder (Optional).

18. Mix very well and sauté this mixture on a low to medium heat, till you see fat releasing from the sides. This takes about 3 to 4 minutes on a medium-low to medium heat.

19. Then add the cooked urad dal and rajma beans.

20. Add the remaining stock. Add 1 cup water or more if required.

21. Mix very well and simmer the dal uncovered on a low heat.

22. Keep on stirring often, so that the lentils don’t get stuck to the bottom of the pan. The lentils become viscous and start to stick at the bottom if not stirred. Mash a few lentils too while stirring.

23 . Once the dal makhani has begun to thicken, add salt as required.

24. Mix very well and continue to simmer on a low heat. Keep on stirring when the lentils are simmered on low heat. When simmering you can add more water if the consistency looks thick or dry.

25. When the gravy has thickened enough, then add ¼ to ⅓ cup low fat cream or half and half. If using heavy cream, then add 2 tablespoons of it.

26.  Mix the cream very well. Then switch off the heat.

27. Now add ¼ teaspoon kasuri methi, crushed. Stir again. Cover and keep the dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve Punjabi dal makhani straight away.

Optional – charcoal smoking

Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns

Keep the red hot charcoal in a small bowl. Pour ½ to ⅔ teaspoon oil on the charcoal. The hot piece of charcoal would begin to smoke as soon as you pour oil on it. Immediately keep this bowl on top of the dal.Cover with a lid tightly for one minute and allow the charcoal to infuse its smoke in the dal makhani. I usually keep for one minute.Stir again. Serve Punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, paratha, kulcha, phulka or aloo paratha or steamed rice.

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