How to make Dal Makhani -
This Punjabi special is made with rajma, sabut urad dal, onions, tomatoes and a healthy dose of whole and powdered spices, but the main ingredients are clearly butter and cream. The richness of the butter cuts through all the spice and turns what would have been a simple pulse curry into this rich creamy dal. Serve piping hot with paranthas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red kidney beans (rajma) (राजमा), Whole black gram (sabut urad) (साबुत उड़द)
Cuisine : Punjabi
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Jain Dhansaak Sultani Dal - SK Khazana Lentils With Spinach Tidali Dal
Dal Makhani Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 8-10 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Makhani Recipe
Red kidney beans (rajma) soaked for 8-10 hours and drained ¼ cup
Whole black gram (sabut urad) soaked for8-10 hours and drained 1 cup
Salt to taste
Ginger grated 1 tablespoon
Ghee 1½ tablespoons
Cumin seeds 1 teaspoon
Garlic chopped 1 tablespoon
Onion finely chopped 1 large
Tomato finely chopped 1 large
Red chilli powder 2 teaspoons
Garam masala powder 1 teaspoon
Fresh cream 1 tablespoon + for drizzling
Ginger strips for garnishing
Method
Step 1
Take black gram and kidney beans in a pressure cooker. Add 2-2½ cups water, salt and ½ tablespoon grated ginger, mix, cover and cook under pressure, on medium heat, till 8-10 whistles are given out. Remove from heat, cool slightly and stir.
Step 2
Place the pressure cooker back on heat and continue to cook on low heat.
Step 3
Heat ghee in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining grated ginger and sauté. Add garlic and sauté till golden.
Step 4
Add onion and sauté till golden. Add tomato and sauté till soft and pulpy.
Step 5
Lightly mash the cooked dal mixture.Add cooked tomato mixture and mix.
Step 6
Add chilli powder and garam masala powder and cook for 10-12 minutes, stirring continuously. Add cream and mix well. Adjust the salt and mix.
Step 7
Drizzle some cream on top, garnish with ginger strips and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
