Dal Makhani/ Maa di dal

Dal Makhani is a rich and delicious gravy made with  black lentils and red kidney beans. It is a famous Punjabi dish.  Traditionally this dish is cooked in low flame for long hours but now with the use of pressure cooker the dal is prepared in less time. Though I have tasted this in the restaurants, I have not tried making it at home until recently. I came across the recipe from Tarla Dalal and I tried it and it came out really well and now here I am with the recipe.

Recipe Source : Tarla Dalal

What are the ingredients needed?

Whole Urad dal (whole black lentils), 3/4 cup

Rajma/ Kidney beans, 1/4 cup

Butter, 3 Tablespoons

Cumin seeds, 1/2 teaspoon

Bay leaf, 1 no.

Cinnamon, 1" long

Cloves, 3-4 nos

Cardamom, 4 nos

Red Onion, 1 small (finely chopped)

Green chillies, 2nos. (slit)

Tomato Puree, 1 1/2 cups

Ginger garlic paste, 1 teaspoon

Chilli powder, 1 teaspoon

Turmeric powder, 1/4 teaspoon

Fresh cream, 1/2 cup

Salt, to taste

Cilantro to garnish

How it is made?

1. Wash and soak Urad dal and Rajma overnight. 
2. Then pressure cook the dal such that is over cooked.Wait till the pressure is released then mash the dal and keep it aside.
3. In a pan, heat butter add cumin seeds, cloves, cinnamon, bay leaf and cardamom and fry for a minute.
4. Then add the chopped onions and green chillies and saute till the onions turn slightly golden.
5. Now add the tomato puree, ginger garlic paste, chilli powder, turmeric powder and cook in low temperature till the oil starts seperating.
6. Add the mashed dal to this mixture, mix well and let it simmer for 2 minutes.
7. Then add 1/2 cup of cream mix well and if needed add 2-3 table spoons of  water and let it simmer for another 3 minutes.
8. Garnish with cilantro and serve it warm.

Notes

• Soak rajma and black urad dal for atleast 5-6 hours.
• Adjust the chilli and chilli powder as per your heat tolerance level.
• While serving you can garnish with fresh cream .
• For Vegan version, replace butter with oil and fresh cream with coconut milk.