Dal makhani

Summary Not available

  • 1 cup lentil )
  • )
  • 4 cups water
  • 3 butter )
  • 1 tablespoon ghee
  • 1 onion )
  • 1 garlic paste
  • 1 cup puree )
  • 2 teaspoons salt )
  • 1.5 teaspoons )
  • 1 teaspoon masala )
  • 2 cups water
  • 5 teaspoon )
  • for garnish (whipping cream)))
  • 1 leaf )
  • 2 cardamoms )
  • 1 cardamom )
  1. Preparation Add urad dal and rajma to a large pot and rinse them well a few times

  2. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours

  3. To reduce the soaking time, you may soak them in boiling hot water for 4 to 5 hours

  4. Later drain the water and rinse them well

  5. Pour 4 cups fresh water and pressure cook for 10 whistles on a medium heat

  6. You can also cook in a pot until soft and tender adding more water whenever needed

  7. If cooking in instant pot, pressure cook on high pressure for 20 mins

  8. Both urad dal and rajma must cook to very soft

  9. When mashed with a spoon the dal and rajma must be soft and get mashed well easily

  10. If not then pour another half cup water and continue to cook for another 3 to 4 whistles on a medium heat

  11. How to make dal makhani Heat a heavy bottom pot with butter & ghee

  12. If using whole spices, add them and saute for half a minute

  13. Then add onions and fry until they turn golden

  14. Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away

  15. Then transfer tomato puree and cook for 3 to 4 minutes until thick

  16. Add salt, chilli powder & garam masala

  17. Saute well until the masala smells good and turns thick

  18. Mash the cooked urad dal slightly and pour it along with the stock

  19. Pour another 1 cup water & mix

  20. Cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom

  21. After 60 mins, the dal thickens

  22. Add another ½ to 1 cup water and continue to cook until thick

  23. This takes another 30 mins

  24. Totally cook for about 90 mins from the time you added the cooked dal to the pot

  25. Then add kasuri methi and pour cream

  26. Stir and cook again for 6 to 8 mins until it becomes thick and creamy

  27. Taste and add more salt if needed

  28. Add butter and mix well

  29. Dhungar – smoking (optional) Place a small piece of foil or a tall steel cup on the dal makhani

  30. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot

  31. Then place it on the foil kept over dal or in the steel cup

  32. Quickly pour ¼ tsp ghee on the hot coal

  33. Immediately cover the pot and allow to smoke for 3 to 4 mins

  34. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking

  35. Garnish dal makhani with butter or cream & serve with naan

  36. Instant pot dal makhani Press SAUTE button on the Instant pot

  37. Add ghee and butter to the steel insert

  38. Once the butter melts, add onions and saute until transparent

  39. Add ginger garlic paste and saute for 30 seconds

  40. Pour the tomato puree, red chilli powder & garam masala

  41. Saute for 3 to 5 mins

  42. Drain the water from the lentils and add them

  43. Pour 4 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula

  44. Press CANCEL button

  45. Secure the Instant pot with the lid

  46. Position the steam release handle to sealing

  47. Press PRESSURE COOK button and set the timer to 30 mins

  48. When the IP finishes it will beep

  49. Wait for the pressure to release naturally

  50. Open the lid

  51. Add salt & slightly mash the urad dal, not rajma

  52. Press SAUTE button

  53. Adjust the setting to LOW by pressing the saute button twice

  54. Cook further stirring often until thick

  55. Optional – I prefer to add 1 more cup of water in 2 batches, ½ cup each time

  56. Cook further until really creamy and thick

  57. When most of the moisture evaporates, dal turns thicker

  58. Then add cream and kasuri methi

  59. Continue to cook until creamy

  60. Stir in the butter and garnish dal makhani with cream

No extra notes


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