Dal makhani is a classic punjabi dish that you will readily find on the menu of almost every north-indian restaurant. It is a rich and creamy lentil preparation which involves slow cooking for several hours with the addition of butter and cream. For healthier option, i like to add milk instead which gives exactly the same taste and richness to this protein-packed delicacy. This tastes even better the next day after reheating properly.. thats why i generally make this in bulk during winters.
Preparation time: 8-10 hrs
Cooking time: 60 min.
- 2 cups whole black lentils (udad dal)
- 1/4 cup red kidney beans (rajma)
- 1/2 cup onions (sliced)
- 1 cup tomatoes (pureed)
- 1 tbsp ginger (crushed)
- 1 tbsp garlic (crushed)
- 1 tbsp green chilli paste (crushed)
- 1/8 tsp turmeric powder
- 1/2 tsp red chilli powder
- salt to taste
- 1/2 cup milk
- 3 tbsp clarified butter (ghee)
- 2 tbsp cream (to garnish)
- Soak black lentils alongwith kidney beans overnight for 8-10 hrs.
- Pressure cook the soaked lentils and kidney beans adding 4 cups of water and a teaspoon of salt till 1 whistle and simmer for 30 min.
- Meanwhile heat ghee or butter in a pan, add onions and cook till golden brown in colour.
- Next, add ginger, garlic and green chilli paste and saute for 30 sec.
- Add turmeric powder, red chilli powder and salt to taste.
- Now add pureed tomatoes and cook on medium flame till oil oozes out of the masala.
- Add cooked dal to this masala and mix well.
- Next, add milk gradually to the dal stirring continuously.
- Let the dal simmer for 15- 20 min.
- Finally. garnish with cream and serve hot with naan, roti or rice.
- The longer the dal is simmered the better it tastes.
- To give more richness or creamy texture, half a cup of cooked dal can be blended and then added into the remaining dal.