VegetarianDal

Dal Makhani

Name: Dal Makhani
Yield: 4
Cuisine: Indian
Ingredients: Whole Urad with Skin – 1 cup; Rajma – ¾ cup; Tomatoes – 2 cups (1½ cup – sliced & ½ cup diced); Bayleaf – 1; Green Cardamom – 2 to 3; Cinnamon Stick – 1 inch; Water – 5 cups; Amul Butter – 2 to 3 tbsp; Oil – 1 tbsp; Ginger (finely chopped) – 2 tbsp; Garlic (finely chopped) – 2 tbsp; Onions (Finely Chopped) – 1 cup; Green Chilies (slit lengthwise) – 2; Haldi – 1 tsp; Chili Powder – 2½ tsp; Heavy Cream – ¼ cup

Experience the rich, creamy, and indulgent flavors of Dal Makhani, a classic North Indian lentil dish that is pure comfort in a bowl. Slow-cooked whole urad dal and rajma (red kidney beans) come together in a velvety sauce made with tomatoes, aromatic spices, butter, and a touch of cream. The dal is simmered to perfection, allowing the flavors of cardamom, cinnamon, and chilies to infuse the dish. A final tempering of caramelized onions, ginger, and garlic brings warmth and depth, while a swirl of cream adds luxurious richness. This hearty and satisfying dal is perfect for scooping up with soft naan or fluffy parathas, making it the ultimate indulgence for any meal.

Serves4

Also known asMaash Ki Dal

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Method

Before you start:

Soak the Dal and Rajma

Soak the whole urad dal and rajma overnight or for at least 6 to 8 hours.
If short on time, soak them in warm water for a couple of hours and increase the cooking time in the pressure cooker (18 to 20 whistles).

Cook the Dal and Rajma

Drain the soaked urad dal and rajma. Transfer them to a pressure cooker along with 5 cups of water, a bayleaf, green cardamom, cinnamon stick, and the sliced tomatoes.
Pressure cook for 8 to 10 whistles (18-20 whistles if soaked for a shorter time) until the lentils are tender.

Prepare the Masala Base

Heat oil and butter in a pan. Add cumin seeds and mustard seeds, and let them splutter.
Add finely chopped ginger and garlic, sautéing until fragrant. Then, add onions and cook until golden brown.
Add slit green chilies and diced tomatoes, cover, and cook until the tomatoes become soft and mushy.
Stir in turmeric and chili powder, and cook for 3-5 minutes until the oil starts to separate from the masala.

Blend Part of the Dal

Once the pressure releases naturally from the cooker, transfer a portion of the cooked dal and tomatoes to a blender and grind to a smooth paste.
Add this paste back into the pressure cooker with the remaining dal.

Combine the Masala and Dal

Add the prepared masala into the simmering dal. Mix well and continue cooking on low heat for 25-30 minutes. Stir occasionally to prevent sticking.

Finish with Cream and Butter

Adjust the consistency by adding water (about ¾ cup) if necessary.
Stir in a tablespoon of butter and ¼ cup of heavy cream. Let the dal simmer for an additional 7-10 minutes, allowing the flavors to meld together.

Garnish and Serve

Garnish with fresh cilantro and serve hot.

Serve with

Pair with butter naan, garlic naan, or homemade parathas for the ultimate indulgent experience Homemade Parathas