Punjabi Dal Makhani | How to make punjabi dal makhani | maa ki dal

Dal Makhani is one of the popular dishes in Punjabi cuisine.Basically, it is prepared with the combination of black urad dal and rajma beans or kidney beans. Both the grains are slow cooked and gives a creamy texture. It serves dal with naan, basmati rice, roti or jeera rice. It is also known as maa ki dal.

PUNJABI DAL MAKHANI

Recipe card for restaurant style dal makhani

PUNJABI DAL

MAKHANI

PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

FOR PRESSURE COOKING DAL:

¾ cup whole black lentil or sabut urad dal or black gram

¼ cup red kidney beans / rajma

water for soaking

3 cups water, for pressure cooking

salt to taste

FOR DAL MAKHANI RECIPE:

2 tbsp ghee or unsalted butter

1 bay leaf / tej patta

½ inch cinnamon stick or dalchini

2 cloves or laung

1 small black cardamom or badi elaichi

2 green cardamoms or elaichi

½ tsp cumin seeds

1 medium size onion finely chopped

2 large tomatoes

1 tsp ginger finely chopped

1 green chillis slit or hari mirch

1 cup water, or as required

salt to taste

2 tbsp fresh cream

Spices

½ tsp turmeric powder

1 tsp coriander powder

½ teaspoon garam masala

¼ tsp kasuri methi

1 tsp kashmiri chilli powder

FOR TEMPERING:

1 tbsp ghee or butter

1/8 tsp asafoetida or hing

¾ tsp kashmiri red chilli powder

For garnish:

1 tbsp fresh cream

few coriander leaves, chopped

INSTRUCTIONS

PRESSURE COOKING DAL RECIPE:

Wash black urad dal and rajma several times and soak overnight or atleast for 8 hours.
Rinse both dal and rajma in a running water and drain them and transfer into a cooker.
Add 3 cups of water and add some salt to taste.
Close the lid and pressure cook for 5 whistles on medium flame or till the dals are cooked completely.Both urad dal and rajma must cook to be very soft.

DAL MAKHANI RECIPE:

In a large kadai add a tbsp of ghee or butter and add bay leaf, cardamoms,cumin seeds, cloves and cinnamon stick for a minute. Saute all whole spices until aromatic.
Then add finely chopped onions and saute till they change in golden colour.
Once onions are done, add finely chopped green chilli and ginger.
Saute till raw smell disappears completely.
Make a smooth paste of tomato, green chilli and ginger.
Now add grounded paste, turmeric, coriander powder, cumin powder, red chilli powder and salt to taste.
Saute the whole masala gravy for a minute.
Once the masala gravy start releasing oil from sides, add cooked dal.
Stir and cook on low flame until dal thickens.
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. You will be left with a thick creamy dal makhani.
Add garam masala and kasuri methi to give a good texture.
Switch off the flame and add 2 tbsp of fresh cream, to get the creamy texture. You can also skip or increase the amount of cream according to your preference.
Garnish dal makhani with butter and 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 makani with naan, basmati rice, roti or jeera rice

How to make restaurant style dal makhani with step by step photo

PRESSURE COOKING DAL RECIPE:

1.Wash black urad dal and rajma several times and soak overnight or atleast for 8 hours.

2.Rinse both dal and rajma in a running water and drain them and transfer into a cooker.

3.Add 3 cups of water and add some salt to taste.

4.Close the lid and pressure cook for 5 whistles on medium flame or till the dals are cooked completely.Both urad dal and rajma must cook to be very soft.

DAL MAKHANI RECIPE:

1.In a deep sauce pan or kadai, add a tbsp of ghee or butter and add bay leaf, cardamoms,cumin seeds, cloves and cinnamon stick for a minute.Saute all whole spices until aromatic.

2.Then add finely chopped onions and saute till they change in golden color.

3.Once onions are done, add finely chopped green chili and ginger.

4.Saute till raw smell disappears completely.

5.Make a smooth paste of tomato, green chilli and ginger.

6.Now add ground paste, turmeric, coriander powder, red chili powder ,cumin powder,and salt to taste.

7.Saute the whole masala gravy for a minute.

8.Once the masala gravy starts releasing oil from the sides, add cooked dal.

9.Stir and cook on low flame until dal thickens.

10.Adjust the consistency by adding 1 cup of water or as required.

11.Boil for 15 minutes or more till the dal absorbs flavor and turns thick.You will be left with a thick, creamy Dal Makhani.

12.Add garam masala and kasuri methi to give a good texture.

13.Switch off the flame and add 2 tbsp of fresh cream, to get the creamy texture. You can also skip or increase the amount of cream according to your preference.