Dal Makhani :-This restaurant-style Dal Makhani has subtle smokey tastes and a creamy texture from the lentils. Dal Makhani, cooked with entire urad dal (black gramme) and kidney beans, is one of the most famous lentil recipes from North Indian cuisine.
- ¾ cup of whole urad dal
- ¼ cup of rajma
- 3 cups of water
- ½ cup finely chopped onions
- 1 teaspoon chopped green chilies
- 2 teaspoons of Ginger-Garlic Paste
- 2 large tomatoes
- ½ teaspoon of cumin seeds
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- One inch cinnamon
- 1 small to medium tej patta
- ½ teaspoon of red chili powder
- 2 to 3 pinches of grated nutmeg
- 1 cup of water
- ¼ to ⅓ cup of low fat cream
- ¼ teaspoon of crushed kasuri methi (optional)
- 3 tablespoon of Butter
- 1 to 2 tablespoons of chopped coriander leaves
- ½ tablespoon of low fat cream (optional)
- 1 inch ginger julienne (optional)
- Soak both the full urad dal and the rajma for 8 to 9 hours or overnight in ample water. Drain them thoroughly later.
- Rinse both lentils in water a couple of times.
- Drain them once more before placing them in a 3-litre pressure cooker. Stir in the water until thoroughly combined.
- On a high temperature, pressure cook for 18 to 20 whistles, or until the urad dal and rajma are softened and cooked through. If they aren’t done, add another 12 cup of water and pressure cook for another 4 to 5 whistles.
- When consumed, the urad dal should melt in the tongue and have no bite or resistance. You can also verify the doneness of the urad dal by mashing it with a spoon or your fingertips. The same rule holds true for rajma. Set aside the cooked beans.
- Chop the tomatoes and purée them in a blender or mixer jar until smooth. Remove from the equation.
- Instead of mixing the tomatoes, you can add 1 cup tomato puree. There is no need to blanch the tomatoes before pureeing them.
Making Dal Makhani
- Now melt the butter in a pan. You can use salted or unsalted butter in this recipe.
- Cumin seeds, cloves, green cardamoms, black cardamoms, 1 inch cinnamon, and 1 small to medium tej patta should all be added intact.
- Fry for a few seconds, until the spices begin to splutter and become fragrant.
- Toss in the finely chopped onions.
- On a low to medium-low heat, stir and sauté the onions often until they turn light yellow.
- Combine the ginger and garlic paste in a mixing bowl. Stir once more and cook for a few seconds, or until the raw ginger-garlic fragrance fades.
- Sauté for a minute with the chopped green chilies.
- Mix in the prepared tomato puree thoroughly.
- Add 2 to 3 pinches of grated nutmeg or nutmeg powder, as well as red chilli powder.
- Stir thoroughly and cook on a low to medium heat until fat begins to release from the sides.
- Then, along with the stock, add the cooked urad dal and rajma beans. Add 1 cup of water, or as needed.
- Stir thoroughly and cook the dal makhani over a low heat, uncovered.
- Stir often to prevent the lentils from sticking to the bottom of the pan.
- Add salt as needed once it has started to thicken.
- Stir thoroughly and continue to cook on a low heat. When the lentils are simmering on low heat, keep stirring.
- If the gravy appears thick or dry while cooking, add extra water. The longer you cook the dal makhani, the better it tastes.
- On a low flame, I maintained it for about 25 minutes in total. Continue to stir at regular intervals.
- When the gravy has thickened to your liking, stir in the cream. The consistency of the dal makhani is just right. It’s got a medium consistency to it.
- Mix the cream thoroughly. After that, turn off the heat.
- kasuri methi, crushed (dried fenugreek leaves). Recombine the ingredients.
- If you’re using the dhungar method, cover and set the dal makhani aside. Alternatively, you can serve the dal makhni right away.