Dal makhani recipe without onion garlic | How to make dal makhani at home | Dal Makhani Recipe
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.
Soak the whole black urad dal and rajma overnight.
In a pressure cooker, add soaked dal and rajma with 150 ml water and cook until soft.
In a pan, heat ghee and add cumin seeds, cinnamon stick, cardamom, cloves, and bay leaf. Saute until fragrant.
Add ginger green chilli paste and tomato puree to the pan, and cook until the oil separates.
Stir in Kashmiri red chilli powder, salt, sugar, and the cooked dal and rajma mixture.
Add 200 ml water to adjust consistency and simmer for a few minutes.
Finish with cream, kasuri methi, and garam masala before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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