Any one whether in India or overseas when ever talks about Indian cuisine, for sure one name pops up – Dal Makhni. It is a quintessentially Indian dish originated from state of Punjab. Its delicious, made with black lentils & Red kidney beans, butter & fresh cream. Its essentially part of meals served during the meals on any occasions, festivals, weddings etc.
I have a lot of friends who stayed or visited India and got hooked on to Dal Makhni. We Indians are of course love it& can have it any time. It is red kidney beans & whole black lentil curry with spicy tempering (tadka).
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
35 mins 30 mins 1 hour 5 mins 2-4 Serving
Whole black urad Dal – ¾ cup
Rajma (Red kidney beans) – ¼ cup
Onion – 1 Large finely chopped
Garlic cloves – 3-4 minced
Green chili – 1 chopped
Ginger 1 inch long – thinly grated
Tomato – 1 cup tomato pureed
Fresh green coriander – ¼ cup finely chopped
Yoghurt – 1 tablespoon
Water – 3 cups
Jeera (Cumin seeds) – 1/2 teaspoon
Garam masala (mixed spices) – 1/2 teaspoon
Haldi (Turmeric) – 1 pinch
Coriander powder – 1/2 teaspoon
Heeng (asafetida)– 1/8 teaspoon
Red chili powder – 1/2 teaspoon
Tej patta (bay leaf) – 1 small
Clove (laung) – 2
Dal chini (cinnamon) – 1 stick small
Elaichi (cardamom) – 1 small + 1 big
Salt per taste
Butter – 2 tablespoons
Extra Virgin Olive oil – 2 tablespoon
Fresh Cream – ¼ cup
- Wash & soak Dal (black lentils) & rajma (kidney beans) together overnight and boil in the morning with salt, pinch of turmeric and grated ginger along with the whole spices in a pressure cooker. I normally use the tea infuser to put the whole spices in it with Dal in cooker as my family likes the taste of whole spices but does not like eating whole spices with dal. you can put directly and later take them out.
- Take the yoghurt and blend to fine paste without any lumps.
- After 2-3 whistles or about 10-15 minutes, take off heat and once steam is out, add the yoghurt and mash some spoons of dal. Pressure cook again for another 5-7 minutes.
- Now in a separate pan heat olive oil and 1 tablespoon butter and add cumin seeds & asafetida. When the cumin seeds crackle add onions, garlic and sauté for 5-7 minutes. As soon as the onions start becoming brown add the tomato puree, coriander powder, garam masala, chili powder and fry till the mix starts separating from oil and is not sticky in the pan any more.
- Once this tempering (tadka) is ready add it to boiled Dal and mix well. Simmer together for another 10-15 mins uncovered till the tadka blends well with dal.
- Now first transfer to a serving bowl and add fresh cream & garnish with chopped fresh coriander.
Note: This authentic & traditional recipe goes very well with roti, naan, parantha or rice. Enjoy!
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