Dal makhani

Preparation Add urad dal and rajma to a large pot and rinse them well a few times

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

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

Later drain the water and rinse them well

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

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

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

Both urad dal and rajma must cook to very soft

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

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

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

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

Then add onions and fry until they turn golden

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

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

Add salt, chilli powder & garam masala

Saute well until the masala smells good and turns thick

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

Pour another 1 cup water & mix

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

After 60 mins, the dal thickens

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

This takes another 30 mins

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

Then add kasuri methi and pour cream

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

Taste and add more salt if needed

Add butter and mix well

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

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

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

Quickly pour ¼ tsp ghee on the hot coal

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

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

Garnish dal makhani with butter or cream & serve with naan

Instant pot dal makhani Press SAUTE button on the Instant pot

Add ghee and butter to the steel insert

Once the butter melts, add onions and saute until transparent

Add ginger garlic paste and saute for 30 seconds

Pour the tomato puree, red chilli powder & garam masala

Saute for 3 to 5 mins

Drain the water from the lentils and add them

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

Press CANCEL button

Secure the Instant pot with the lid

Position the steam release handle to sealing

Press PRESSURE COOK button and set the timer to 30 mins

When the IP finishes it will beep

Wait for the pressure to release naturally

Open the lid

Add salt & slightly mash the urad dal, not rajma

Press SAUTE button

Adjust the setting to LOW by pressing the saute button twice

Cook further stirring often until thick

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

Cook further until really creamy and thick

When most of the moisture evaporates, dal turns thicker

Then add cream and kasuri methi

Continue to cook until creamy

Stir in the butter and garnish dal makhani with cream