Dal Makhani Recipe Video - Indian Recipes by Bhavna
Recipe Information
Dal Makhani
Cultural Context
Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is a healthier fat option.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk provides a creamy texture with fewer calories.
black lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are nutritious and often less expensive.
Wash and soak black urad whole and rajma overnight.
Cook the soaked dal and rajma along with chana dal in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger until dal and rajma are soft (pressure cook for 10-12 whistles).
Lightly mash dal and rajma mixture and keep aside.
Heat oil or butter in a thick-bottomed pan.
Add cumin seeds and hing, let it crackle.
Add ginger, garlic, chopped onions, and cook until light golden brown.
Add garam masala and chopped tomatoes; sauté until tomatoes are well mashed and fat starts to leave the masala.
Add mashed dal and rajma to this mixture and a little water for desired consistency.
Correct seasoning and simmer on very low flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes before turning off the heat.
Garnish with coriander leaves before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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