Dal Makhani

Dal Makhani is a rich and creamy lentil dish that originates from the lush plains of Punjab, India. Known for its deep flavors and velvety texture, this dish has a storied background that dates back to the time of the royal kitchens of the Mughal Empire. It is a staple in Indian cuisine and has made its way into the hearts of food lovers around the globe.

History of Dal Makhani

The word "Makhani" means buttery, which is indicative of the dish's creamy consistency. Traditionally, it is made using a combination of whole black urad dal, also known as lasooni dal, and kidney beans (rajma). The recipe was originally crafted in the kitchens of Maharajas and has evolved over generations, with each family adding its own unique touch. The dish gained popularity with the opening of restaurants across India and eventually across the world.

Ingredients

• Urad Dal (black lentils) - 1 cup
• Rajma (Kidney Beans) - 1/4 cup
• Water - 4 cups
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Tomatoes - 2 medium, pureed
• Onion - 1 large, finely chopped
• Butter - 3 tablespoons
• Cream - 1/2 cup
• Turmeric Powder - 1/2 teaspoon
• Garam Masala - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Salt - to taste
• Coriander Leaves - for garnish
• Ghee - 2 tablespoons

Preparation

To prepare Dal Makhani, it is important to start by thoroughly washing urad dal and rajma. Rinse them under running water until the water runs clear. Once washed, soak them overnight in plenty of water.

Begin by cooking the soaked lentils and beans in a pressure cooker with 4 cups of water and a pinch of turmeric. Allow them to cook for about 20-25 minutes, until they become soft and easy to mash. Once done, set aside.

Cooking Process

Heat a thick-bottomed pan on medium heat and add a tablespoon of ghee and a tablespoon of butter. Once the butter has melted, add cumin seeds and allow them to sputter. Follow this by adding the finely chopped onion and sauté until they turn golden brown.

Next, add garlic and ginger. Sauté for 2 minutes before adding the pureed tomatoes. Stir well and let the mixture cook until the oil starts to separate from the masala.

Season the mixture with red chili powder, more turmeric, and salt to taste. After another few minutes, pour in the cooked dal and rajma along with their boiling liquid. Reduce the heat and let the dal simmer on low heat for at least 30-40 minutes.

During the simmer, add another tablespoon of butter and cream gradually, stirring occasionally. The slow cooking process ensures that the flavors marry beautifully, giving the Dal Makhani its signature taste.

Finish off with a sprinkling of garam masala and a spoonful of ghee for added richness. Garnish with freshly chopped coriander leaves.

For exact cooking times, you can refer to this cooking timer.

How to Enjoy Dal Makhani

Dal Makhani pairs beautifully with steamed basmati rice or warm naan. For a complete indulgence, serve it alongside a cool yogurt-based side like raita. Traditionally, it is accompanied by fresh salads and pickles, elevating the overall dining experience.

The creamy texture and robust flavors of Dal Makhani make it a centerpiece for any meal, making it suitable for both festive occasions and simple family dinners. Comforting and hearty, this dish is sure to become a cherished favorite on your dinner table.