Dal Makhani

A rich and tasty Panjabi dish, Dal Makhani is made using Whole Urad dal and Kidney beans. This heavy dish is prepared with lots of cream. Dal Makhani would be much more great when cooked on slow flame. Believe it or not, it taste better the next day :)

Ingredients :

• 1+1/2 cup whole urad
• 3/4 cup Kidney beans
• 8 cup water
• 5 tbsp oil / ghee / butter
• 3 cloves
• 3 cardamom
• 1 cinnamon stick
• 3 bay leaves
• 1 cup finely chopped onion
• 2 cup tomato puree
• 1 tbsp garlic paste (7-8 garlic cloves)
• 1 tsp ginger paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp cumin powder
• salt to taste
• 1/2 cup heavy cream
• 1/2 tsp Kasuri methi

Steps

1. Rinse whole urad and kidney beans very well with water for few time then soak it in water for 8-10 hours or overnight. 
   
   
   
   
   
   
   
2. Boil urad dal and beans with 7 cup of water and salt in pressure cooker for 18-20 whistles on medium heat. Once the air is released from cooker, check beans. It should be very soft and kind of mushy. If its not done then cook it again in pressure cooker for few more whistles. Mash beans little bit with fork or back side of spoon and keep it aside.
   
   
   
   
3. In big dip pan, on medium heat, heat oil / ghee / butter. I use oil only. when oil is hot, add cloves, cardamom, cinnamon and bay leaves and saute it.
   
4. Now add onion and ginger, garlic paste. Saute it until onions become translucent.
   
   
   
   
5. Add tomato puree, cook it for couple of minutes.
   
6. Add red chili powder, turmeric powder, garam masala, cumin powder and salt to taste. cook it for 2-3 minutes with covered lid.
   
   
   
   
7. its time to add cooked urad and kidney beans and mix well. Add 1 cup of water or more as needed. Cover the lid and let it simmer for 20-25 minutes on low heat. Stir occasionally, also check for consistency, add water if needed. Dal should not be so thick or thin.
   
    
8. Add heavy cream in it and simmer it for 5-7 minutes. Make sure dal doesn't stick to bottom.
   
   
   
   
9. Add Kasuri methi, stir it and turn off the heat and cover with lid. Let it set for 10 more minutes.
10. Dal makhani is ready to enjoy. Serve hot with roti, rice, jeera rice, naan or paratha.
    

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About Smita Patel

I'm Smita Patel. I'm currently full time mom for my two kids. By profession, I am an engineer and was working full time job but stopped working so I can give ample time to my kids.
My love for cooking started after I had kids as I would be always searching for new ways to make them eat perfect meals. Making them eat the same food made it boring for. So I started searching and experimenting with different recipes. And my family is loving it.
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