Dal makhini recipe

Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makhani translates to buttery. 

Dal makhani literally means buttery dal. This Punjabi dal makhani recipe is a keeper and has never failed to amaze my family & guests. I am sure you will love how rich, creamy, flavorful and delicious it tastes!

Dal makhani is a popular Indian dish made by simmering whole black lentils & red kidney beans with spices, butter & cream. Traditionally dal makhani is prepared by simmering lentils on wood/coal fire for several hours. This slow cooking for prolonged hours yield a creamy, thick and best tasting buttery dal.

Making a good dal makhani is easy & needs only a few ingredients but it does take time as the lentils need to be slow cooked. So this is an amazing dish to make for a weekend or special festive meal. Serve this dal makhani with garlic butter naan, tandoori roti, roti, jeera rice or basmati rice.

INGREDIENTS

for pressure cooking dal:

• ¾ cup whole black urad dal / sabut urad dal
• ¼ cup kidney beans / rajma
• water for soaking
• 3 cups water (for pressure cooking)
• salt to taste

for dal makhani recipe:

• 1-2 tbsp ghee
• bay leaf / tej patta
• 2 large tomatoes (finely chopped)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• one large onion (finely chopped)
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp kashmiri chilli powder (or as per your spice level)
• salt to taste
• 1 cup water (or as required)
• 2 tbsp fresh cream (or as required)
• few coriander leaves (chopped)

for tempering:

• 1 tbsp ghee
• generous pinch hing / asafoetida
• ¾ tsp kashmiri red chilli powder
• ¼ garam masala(optional)

pressure cooking dal recipe:

• take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
• add enough water and soak overnight or atleast for 8 hours.
• rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
• also add some salt to taste.
• close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.

dal makhani recipe:

• in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
• then add finely chopped onions and saute till they change in colour.
• once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
• now add chopped tomatoes and cook till they are soft.
• add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
• once the masalas start releasing oil from sides, add cooked dal and give a good stir.
• adjust the consistency by adding 1 cup of water or as required.
• boil for 15 minutes or more till the dal absorbs flavour and turns thick.
• to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
• top up with fresh coriander leaves.

tempering recipe:

• heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
• also add chilli powder and garam masala (optional). fry for 2-3 seconds.
• and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
• serve dal makhani with jeera rice or garlic naan.