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Dal Makhani
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Dal Makhani is a thick, creamy dal made by cooking slowly for a longer duration. One needs to follow the recipe to let the flavors get absorbed well in the lentil. The ingredient list for age-old recipes is usually simple and not long, because most of the time it’s about the process than just the ingredients in a recipe.
Check the blog for more authentic recipes like Mathura ke Dubki Wale Aloo, Sarson ka Saag, and Panchmel Dal.
This is not a new dish or a recipe development! But for me, every time I make Dal Makhani, it is when I am missing home especially being in the region I grew up in. I am out & out North Indian & love my Paranthas, Pakoras, Sarson ka Saag, Palak Paneer & Dal Makhani with Naan.
But being in Western India, a true Dal Makhani, Boondi Raita, Kadai Paneer, Malai Kofta are some dishes I miss the most. I have tried the best of the best restaurants but when it comes to giving the real taste of North Indian dishes they fall way short. Whenever I crave these delicacies, I make them myself.
Traditionally Dal Makhani, is cooked on slow fire for hours and even days together. But in this fast-paced age, that’s a bit too much to achieve. Over the years I’ve learnt a simple secret to a great Dal Makhani, boil the dal & rajma a day in advance & keep it in the refrigerator.
On the day of serving, simply cook with gravy on slow for at least 1/2 hour to 1 hour & allow it to thicken. And there you have the rich dal makhani with a rich taste that has developed over the 24 hours you kept it in the refrigerator.
I love this version, my family loves it. Very sure you will love it too!
Dal Makhani
Ingredients
- 1 cup whole urad whole black lentil
- 1 tbsp rajma kidney beans
- 2 tbsp mustard oil
- 3 tomatoes
- 2 onions
- ½ inch fresh ginger
- 2-3 green chilies
- ¼ cup cream
- ½ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- to taste salt
- ½ bayleaf tejpat
- 2 cloves laung
- ½ stick cinnamon dalchini
- 2 big cardamom badi elaichi
Instructions
- Soak urad & rajma overnight.
- Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
- In the meanwhile, grind tomatoes, onions, green chilies & ginger.
- In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
- Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
- Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
- Serve hot with naan/ roti/ parantha/ flat bread.
Notes
As this is a traditional recipe it makes for perfect Holi celebrations round-the-corner.
