Creamy and buttery Dal Makhani is one of India’s most loved dal!
Dal makhni originated from the Punjab region of India. The primary ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk or no dairy.
INGREDINTS TO MAKE DAL MAKHNI:
1/2 cup gms Whole Black Urad dal
1/4 cup Rajma
1/8 cup Chana Dal
*Whole Spice Mix
1 – 1.5 tsp Salt (or as per your taste)
**3.5 – 4 Cups Water
INGREDIENTS TO MAKE TEMPERING:
1 onion mid size
½ cup puree
½ – ¾ cup cream (add less)
½ cup butter
2 tbsp oil / Ghee
1 tbsp ginger garlic paste
½ tsp turmeric powder
½ tsp salt
½ Cup Full Fat Milk
Whole spice
1 Tej Pata or Bay Leaf
1 Badi Elachi or Black Cardamom
4 -5 Cloves or Laung
1 Cinnamon or Dal Chini
1-Inch Ginger Sliced
1 Green Chilli (if you like spicy add more)
**HOW & WHEN TO ADD WATER & MILK
Add 1 Cup while pressure cooking chana dal
Add 1 Cup while pressure cooking black dal and rajma
Add 1 Cup while cooking the starch process
Add 0.5 – 1 Cup While Tempering also add ½ Cup Milk
***GROUND SPICE MIX (I have kept the combination spicy)
3 tsp Coriander Powder
½ Red Chili Powder
1 tsp Kashmiri Mirch
¾ tsp Amchur Powder or Mango Powder
½ tsp Ginger Powder or Sauth Powder
½ tsp Garam Masala
2 tsp Kasuri Methi or Fenugreek Leaves
KEY POINTS:
Boil chana dal separately first only if you want a smooth restaurant like dal
you need to grind Black Dal and Rajma otherwise the wont release to starch soon
Always slow cook the dal i.e. cook on a low flame
make sure you brown the onions very well
shared by Jyoti Chawla
