Dal Makhani is an amazing recipe and very famous in North India and this is slow cooked recipe with loads of butter. This recipe is prepared with whole black gram and some kidney beans. The more you cook on slow heat, the more taste will develop in Dal Makhani. If you do not like to eat lots of butter then you can adjust the quantity of butter. But the real restaurant style dal makhani taste comes with lots of butter only.

Dal Makhani

Category : Main Course

Serves  – 4-5

Preparation Time: 15 minutes

Cooking Time: 45 minutes

About the Recipe

Dal Makhani is an amazing recipe and very famous in North India and this is slow cooked recipe with loads of butter. This recipe is prepared with whole black gram and some kidney beans. The more you cook on slow heat, the more taste will develop in Dal Makhani. If you do not like to eat lots of butter then you can adjust the quantity of butter. But the real restaurant style dal makhani taste comes with lots of butter only.

Ingredients

• 1 cup whole black gram, 1/4 cup kidney beans
• 6 tomatoes(make puree), 7 garlic cloves &1 inch ginger (make paste)
• 3 whole black cardamom, 2-3 bay leaf 
• 3 green cardamom, 1 tsp cumin seeds
• 300 grams butter, 1 tbsp fresh cream
• 1/4 tsp turmeric powder, 3 tsp Kashmiri red chili powder, 2 1/2 tsp coriander powder
• Salt – 1 tsp, 1 tsp dry fenugreek leaves
• 2 tsp oil & fresh coriander leaves 
• 3 1/2 cups water

Stepwise Directions

Step 1- Soak whole black gram and kidney beans for 5-6 hours. After soaking, rub dal with hands and try to take out black color of dal. And then wash 5-6 times with clean water. Then transfer to pressure cooker. Add some salt and 2 1/2 cup water. Close the lid and pressure cook for 5-6 whistles or until dal is mushy. 

Step 2 – Once dal is boiled, start making tempering or gravy. Add 2 tsp oil in a pan and 3 tbsp butter. Also add whole spices like – whole black cardamom, green cardamom and bay leaf. Let the butter melt on slow heat and together cook whole spices. Then add 1 tsp cumin seeds and saute. Then add 3 tbsp ginger garlic paste, cook on low heat for 2-3 minutes. Now add 3 tsp Kashmiri red chili powder and 1/4 tsp turmeric powder. Saute for few seconds then add 1 1/2 cup tomato puree. Mix then add 2 1/2 tsp coriander powder and 1 tsp dry fenugreek leaves. Mix and let it cook for 5-6 minutes on low to medium heat or until oil started to separate. 

Step 3 – Add boiled dal in gravy and mix. Also add 1 cup water or adjust the consistency. We need to simmer dal for 15-18 minutes minimum. So adjust water accordingly. Also add 3 tbsp butter again and let it cook on low heat. After 10 minutes check seasoning and add salt as per taste and cook for more 5-6 minutes. 

Step 4 – After 5-6 minutes add fresh chopped coriander leaves and mix. Then in last add 1 tbsp fresh cream to the dal. Mix and  wait till dal started to boil again. At this stage close the gas, Dal Makhani is ready. Serve hot with Rice/Paratha/Naan.