Dal Makhni is one of the most loved dishes in North Indian cuisine. Known for its rich, creamy texture and slow-cooked taste, this recipe brings restaurant-style flavor right to your home. The best part? You only need simple ingredients and a little patience to enjoy this traditional favorite.
What Makes Dal Makhni Special?
Dal Makhni is made using whole black lentils (urad dal) and kidney beans (rajma), cooked slowly with butter, cream, and aromatic spices. Its deep, smoky, buttery taste makes it perfect for dinner with naan, roti, or steamed rice.
Ingredients
1 cup whole urad dal
¼ cup rajma
1 large onion, finely chopped
2 tomatoes, blended into puree
1 tbsp ginger-garlic paste
1–2 green chilies
1 tsp cumin seeds
1 tsp red chili powder
½ tsp turmeric
1 tsp garam masala
2 tbsp butter
2 tbsp fresh cream
Salt to taste
Fresh coriander for garnish
How to Make Dal Makhni
1. Soak the dal and rajma
Wash and soak urad dal and rajma overnight. This helps them become soft and easy to cook.
2. Pressure cook
Cook the dal and rajma together with salt and turmeric until soft and mushy.
3. Prepare the masala
Heat butter in a pan. Add cumin seeds, onions, and sauté until golden. Add ginger-garlic paste and cook until the raw smell disappears. Now add tomato puree and spices. Cook until the masala releases oil.
4. Add cooked dal
Mix the boiled dal with the masala. Add water as needed and let it simmer on low flame for 20–30 minutes. The longer it cooks, the better the flavor.
5. Add cream
Finish with fresh cream and a small dollop of butter. Stir well.
Serving Suggestion
Serve hot with naan, paratha, roti, or jeera rice. Garnish with fresh coriander and a swirl of cream for a restaurant-style look.
No comments:
Post a Comment