Dal Makhani Recipe

Introduction – Hello friends, welcome to the khana khilana recip blog. The Dal Makhani Recipe is also known as Butter Wali Dal Recipe. It is a famous North Indian dish. This pulse is made in abundance in the Punjab province of India and they like to eat it very much. One reason for this is also because it is produced in Punjab only.

In this recipe, Whole urad mixed with black lentils and red chickpeas is made with rajma. Cooked with aromatic spices for one to one and a half hours on a slow flame of a wood-fired coello, this lentil is made into a thick layer, and finally, cream and butter are added to give it a perfect shape, making it delicious and fun to eat. Let’s start making this recipe the traditional way.

Preparation Time – 30 Min
Cook Time – One and a Half Hours
Total Time – Two Hour
Servings – 3 to 4 servings
Cuisine – Indian

Table of Contents

Dal Makhani Recipe Ingredients:

1 Cup – Kali Urad Ki Dal (Whole Black Lentil)
1/4 Cup – Rajma (Red Kidny Beans)
4 tbsp – Butter (unsalted)
50 Gm – Cooking Oil
1/4 Cup – Fresh Cream
6 Clove – Garlic (chopped)
1 Cup – Onion (chopped}
2 Cup – Tomato (chopped)
1 inch – Ginger
2 – Green chilli
2 Pinch – Asafoetida
1/2 tbsp – Cumin Seeds
1 tbsp – Coriander Powder
1/2 tbsp – Red Chilli Powder (as par teste)
1/2 tbsp – Kashmiri Red Chilli Powder (for color)
1/2 tbsp – Salt (as per taste)
2 – By Leaf
1 inch – Cinnamon
2 – Green Cardamoms
2 – Black Cardamoms
1/2 tbsp – Garam Masala
1 tbsp – Dried Fenugreek Leaves
1 tbsp – Lemon juice (as pas teste)
1 tbsp – Green Coriander Leaves

Dal Makhani Recipe Instructions:

Step 1
First of all, we will clean our urad dal, there should not be pebble stones in it, small black stones come out, so clean them. Soak urad dal and rajma in a big vessel for 5 to 6 hours. If you have more time, then let it soak for at least 8 hours. If we don’t have much time to soak then in hot water can be for 3 hours also.
Step 2
When your kidney beans have been together for 8 hours, take them out of the water and wash them two or three times with clean water, now keep them for boiling on a slow flame, Put big black cardamom in it too. if you are boiling them in the cooker, then 8 to 10 whistles will come. And if you are boiling in an open vessel, then at least between 30 to 40 minutes your Rajma should be boiled.
Step 3
Keep checking again and again, if there is less water to boil, then you can add water, and keep boiling until your kidney beans become soft. Try mashed Rajma with a spoon until it becomes soft, Keep boiling until it becomes soft, and turn off the flame once it is boiled. Now our Rajma is well boiled, we will remove the boiled water from it and also remove the big cardamom and drain it in a sieve after washing it with clean water two or three times.

Step 4

Now we will make tomato puree, place a pen on the flame and add 2 tbsp cooking oil to it, when the cooking oil becomes hot, add onion and light brown it, when the onion turns light brown, add tomato, green chili Add chopped ginger and add half a cup of water and keep stirring till the tomato becomes soft. When the tomatoes are thoroughly soft, we will close the flame and after cooling down, grind the tomatoes in a grinder and make a fine paste.
Step 5

Now put a pan on the flame and put 2 tbsp cooking oil for 1 tbsp butter in it, when the oil starts getting hot put asafoetida and cumin seeds inside it, when the cumin starts cracking then put the chopped garlic in it and make it golden after the garlic becomes golden. Put 2 green cardamom, cinnamon, and bay leaves in it and stir slowly. keep the flame slow.
Step 6

Keep on stirring and after that, we will put coriander powder, red chili powder, red chili Kashmiri powder, and salt inside it. Stirring slowly, after 10 seconds, we will now put our tomatoes purre inside it. give a good boil. When the pair comes to a boil, Then put the urad dal which has been boiled in it, and stir it slowly. add a cup of boiled water and mix.
Step 7

Keep the plane low and keep stirring the dal slowly, Keep in mind that the lentils should not burn, stirring slowly. Dal has to be cooked slowly in slow flame, it may take 50 to 60 minutes or even more to cook the dal. After about 1 hour, when our dal turns thick and gets cooked, rub Fenugreek Leaves on both palms add cream, and cook again for two to three minutes.
Step 8

When the dal is cooked well, close the flem, now add lemon juice according to the test, add garam masala, add butter and cream, and mix well. If you feel that our dal is still thin, then cook it slowly on a slow flame and make it thicker. When the lentils are cooked properly, turn off the flame, garnish with chopped coriander and cream, and serve hot.
So take your hot Dal Makhani Recipe is ready, serve it with nan or with jera rice.

Tips And Notes

1 – Cook the dal on a slow flame only, keep stirring continuously otherwise there is a fear of burning the dal.
2 – If you do not like to eat Rajma, then you can make only Dal without Rajma.
3 – Always buy fresh lentils, old stored lentils disturb cooking and cannot be easily.
4 – Cook the dal on the sunflame for at least one and a half hours. The longer the dal cooks, the more the test comes.
5 – If possible, the dal should be soaked overnight, the longer the dal is soaked, the better and tastier it will be.

Faq

Q: Which pulses are used in Dal Makhani?
Ans: In Daal Makhani, only the whole urad black daal is used, no other daal is used.
Q: Can milk be added to dal makhani?
Ans: Yes, you can also add milk to Dal Makhani, but when the dal starts to boil, then add some milk and cook the dal further.
Q: How many whistles are required to dial Dal Makhani in the cooker?
Ans: Dal has to be put in 8 to 10 whistles to cook it in the cooker, sometimes if the dal is very old then more whistles may have to be put

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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Dal Makhani Recipe. In this recipe, we have told you that garlic, onion, and tomato gravy is prepared and lentils and kidney beans are slowly cooked in aromatic spices for one to one and a half hours on a low flame. Cream and butter give this recipe a perfect shape, giving it an aromatic and excellent taste. is generated. Which recipe do you want to know about please write us our next recipe on the blog will be the same. do write to us for any kind of advice and suggestion. we respect your valuable suggestion. Thank you.

Dal Makhani / Nutrition Value

Amount Per Serving 250 gm (one)
Calories➡ 426 kcal
Fat➡ 23.8 gm
Carbs➡ 38 gm
Protein➡ 16 gm

Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.

Dal Makhani Recipe Ingredients:

Dal Makhani Recipe Instructions:

Tips And Notes

Faq

In Conclusion

Dal Makhani / Nutrition Value

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