Punjab is the home of the well-known North Indian dish Dal Makhani Recipe. It is made with entire black lentils (urad dal) and kidney beans (rajma), Dal Makhani is hearty and aromatic, It cooked with butter and cream. Because it is cooked slowly, Dal Makhani has a distinct smokey flavor and a creamy texture. After being soaked for the entire night, the kidney beans and lentils are boiled until they are tender. After being prepared, the lentils and beans are simmered in a rich, creamy curry sauce made from tomatoes, usually flavored with fenugreek, cumin, coriander, and garam masala. The meal tastes rich and decadent because of the butter and cream additions.Dal Makhani is usually consumed with rice or naan, an Indian flatbread. People around the world love it, and it’s commonly found in Indian restaurants. There may be small local variations in the preparation, such as the use of various spices or methods of cooking.
Dal Makhani Recipe
Prep time: 15-20 minutes (excluding soaking time) Cooking time: 1.5 hrs Serves: 4-5 people
What’s up guys you are welcome on my new blog today i’m making Dal Makhani recipe & this is going to be a quick version of Dal Makhani. That’s why with this Dal Makhani recipe which usually takes a really long time to make, But today I’m telling you a quick method to make this dal in pressure cooker. How to get that perfect texture & make a creamy dal, How to get that perfect consistency & great colour, & to get a delicious Dal,
So I’m going to tell you all these things in this blog So quickly you will be able to make a delicious Dal Makhani at your home.
Ingredients For Dal Makhani Recipe
Boiled dal
- WHOLE URAD DAL 1 CUP
- RAJMA 1/4 CUP
- CHANA DAL 2 TBSP
- WATER AS REQUIRED
- GARLIC
- 5 CLOVES
- WATER 1 INCH ABOVE THE DAL
- SALT 1 TSP
- KASHMIRI RED CHILLI POWDER 1 TSP
- Tempering & final cooking
- BUTTER 3 TBSP
- OIL 1 TSP
- GINGER GARLIC PASTE 2 TBSP
- KASHMIRI RED CHILLI POWDER 2 TBSP
- GARAM MASALA 1/4 TSP
- TOMATO PUREE OF 5 TOMATOES
- SALT A PINCH A PINCH
- HOT WATER AS REQUIRED
- AS REQUIRED FRESH CREAM4-5 TBSP
- ROASTED KASURI METHI POWDER A LARGE PINCH
- GARAM MASALA A LARGE PINCH A LARGE
- PINCH BUTTER 2-3 TBSP
- SALT IF REQUIRED
Prep For Dal Makhani
- Soak Lentils– So first of all for Dal Makhani we have to prep the dal & soak it. Let’s learn how to do that. In a big bowl take 1 cup whole urad dal with the skin (black lentils) 1/4th cup Rajma ( red kidney beans), & 2 tbsp chana dal ( split bengal gram) Now add water to this & wash the lentils properly. To wash the lentils I’m rubbing the lentils within my palms. Like this wash thoroughly. The whole black lentils with skin will release some colour. & similarly was the lentils 3-4 times with water.
You will see after washing once how the water is muddy, Remove the water & repeat the process until the water runs clear. I’ve washed it thoroughly & the water is clear. Once you have done this process then soak the lentils for 10-12 hours. After 10-12 hours your dal will be nicely soaked. You will see that the dal is soaked here.
Similarly again wash the dal with water again 2-3 times until the water becomes clear again. I’ve washed the dal nicely & the water is clear. Our dal is clean & it has a shine too, which means our dal is ready to cook. Discard this water before cooking the dal.
How To Make Dal Makhani
2. Cooking Lentils– Here, I’m using a pressure pan. Now, add the lentils to cook the dal. Now add 5 cloves of garlic to it. Along with it add water to it. The level of water should be 1 inch above the lentils & 1 tsp salt, & add 1 tsp Kashmiri or Degi Red Chilli powder for colour. Then cover it with the lid & then pressure on high flame for 4 whistles.
So you learn how quick & easy the process is until here. The process of washing & soaking the lentils is important as the skin of black lentils releases colour. that’s why we scrubbed it nicely both the times
before soaking & after soaking too. By doing this the colour of your dal will be good & also the layer of froth on top can also be avoided. & your dal will be perfect. So please don’t avoid this process.
Rest of the cooking process although happens in an open vessel for many hours, it can be completed quickly. Another important thing is to use good or best quality of black lentils which is essential for Dal Makhani. Now to make good and healthy food, not only good quality of ingredients are necessary,
Now 4 whistles are done. Let’s see how the Dal is cooked after 4 whistles. Once you have cooked the dal, then let the steam settle naturally. then check the whistle & then open the lid. Let’s open the lid & check.
Now You will see that the lentils are cooked, you wii see how nice the colour is. Let me show you how it’s cooked. You will see that the lentils are cooked & the red kidney beans are cooked well too. and garlic also that we added is easily mashable.
So cook the dal to this consistency. I’m giving you a tip/trick here. Take the potato masher or a spatula with flat bottom, & mash the dal with it like this. We will mash the dal just enough to mash the kidney beans & garlic etc, & the Bengal gram and black lentils get mashed lightly.
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Partly the black lentils should stay intact. Keep in mind not to make it into a complete paste. Just mash lightly. This will also make our cooking process faster. The starch will release from the dal & we will be able to cook it even faster.
You will see the consistency of the dal after mashing. This is how you have to mash the dal. Now we’ll transfer this dal into another bowl before tempering it.
How To Temper Dal Makhani Recipe
To make the tempering of the dal, I’m going to use the same pressure pan as a pan this time. Now, to this pan add 3 tbsp sugar, Add 1 tsp oil to prevent the butter from burning. Don’t preheat the pan too much before adding the butter. Just heat the butter enough to melt it & not to burn it.
Once the butter is melted, then add 2 tbsp ginger garlic paste to it. Sauté the ginger garlic paste while stirring for 1-2 minutes, to remove it’s rawness. After sautéing ginger garlic paste, bring the flame to low. Once the butter is melted, then to this add 2 tbsp Kashmiri or Degi red chilli powder, & add 1/4th tsp garam masala.
Since I have not used any whole spices so I’m adding a little garam masala here. & Kashmiri/Degi red chilli powder gives a good colour to the dal makhani & will decide about the colour of the dal. Stir it well & cook for 1 minute of low flame, cook the red chilli powder too.
Now, we have to add tomato puree to it. I had blended 5 whole tomatoes without peeling the skin & add it. Add a pinch of salt to enable the tomatoes to cook easily, Now, while stirring, cook the tomatoes until fully done, & the butter & oil separates well from this masala.
Coock Slow
After cooking for 4-5 minutes you will see that our tomatoes are cooked well. The butter & oil has separated & our masala is cooked. Now, transfer the dal that we had cooked. After transferring, mix the dal with the masala.
You will see that due to tomatoes & red chilli powder, the colour of our dal is so vibrant. This is how it should be. When we will further cook it, the colour will become even better. I’ve mixed the dal & masala but you will see that the consistency of dal is quite thick.
But we still have to cook the dal for 20-25 minutes more. So we will thin out the consistency a little bit. So add water as per requirement & thin out the dal as per the consistency that I’m showing you here. we’ve thinned out the consistency of the dal, now we have to cook the dal for 20-25 minutes. Once cooked, it will thicken back again.
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Bring the dal on boil on high flame. Once it comes to a boil, turn the flame on low or medium low. & continue cooking the dal for 20-25 minutes while stirring in between, not continuously. If you cook more you will get better results but cook for 20-25 minutes minimum for sure. By process of cooking it further the starch in the dal will keep releasing further, We’ve already boiled & mashed it to allow the starch to release. This stage will dissolve starch further to help with consistency. & the texture of the dal will be super creamy.
So let it cook for 20-25 minutes & our dal will get a perfect consistency & texture. Its been 25 minutes, & you will see that the colour of the dal has deepened further. & it’s quite thick & has achieved perfect consistency.
You will see the consistency of our dal. Now at this stage, add 4-5 tbsp of fresh cream. a large tsp of roasted dried fenugreek powder. This is very important. & add a large pinch of garam masala powder. Also add 2-3 tbsp of sugar here. Mix everything well. Restaurants use a lot more amount of fresh cream & butter. We’ve used a fraction of it,
But you can adjust the quantities of butter & cream as per your liking. I’ve mixed everything well. See the consistency & texture. & our dal has a glaze due to cream & butter. & this dal looks perfect. Taste at this stage as we don’t add too much salt due to salted butter, so taste here & adjust the salt as per taste.
So our quick & delicious Dal Makhani is ready. Let’s plate it It was great to have this Dal Makhani. So rich, creamy texture, such beautiful colour & amazing taste. along with Laccha Tandoori paratha & Jeera rice were made. My family loved it that way & with this dal tandoori roti or laccha paratha only taste amazing.
So similarly you can make this Dal Makhani at your home easily & quickly. I’ve shown you the process. Quickly make this recipe at your home & enjoy it. Share this dal makhani recipe with your friends & family. And Hit the Like button if you’ve liked this recipe.
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