"Dal Makhani"- an extra-ordinary and creamy daal

Dal Makhani is a Punjabi dish that comes from Peshawar in Punjab made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi).Following partition, it became popular in India. The inclusion of cream and butter gives the dal its richness, but it can also be made using yoghurt and milk. It is now considered a traditional Indian dish.

The black urad dal and kidney beans are rich in proteins. also, black gram and rajma is high in fibre calcium and minerals. Moreover, as compared to other dals like toor and moong dal, black urad dal is less in calories. In short, dal makhani served with rice makes it a balanced diet as rice is rich in carbs

Ingredients for pressure cooking dal:

• ¾ cup whole black urad dal / sabut urad dal

• ¼ cup kidney beans / rajma

• water for soaking

• 3 cups water (for pressure cooking)

• salt to taste

for dal makhani recipe:

• 1-2 tbsp ghee / clarified butter

• 2 large tomatoes (finely chopped)

• 1 tsp ginger-garlic paste

• 1 bay leaf / tej patta

• ½ tsp turmeric powder

• one large onion (finely chopped)

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp kashmiri chilli powder (or as per your spice level)

• salt to taste

• 1 cup water (or as required)

• 2 tbsp fresh cream (or as required)

• few coriander leaves (chopped)

for tempering:

• 1 tbsp ghee / clarified butter

• generous pinch hing / asafoetida

• ¾ tsp kashmiri red chilli powder

• ¼ tsp garam masala (optional)

How to make it

pressure cooking dal recipe:

1. In a large bowl, add 1 cup black urad dal and 1/4 cup of rajma.

2. Add enough water to cover and soak for at least 8 hours or overnight.

3. rinse the dal in a running water and transfer into a cooker. add 3 cups of water.

4. add some salt to taste.

5. Close the lid and pressure cook for 5 whistles on medium heat. or until the dals are completely cooked

dal makhani recipe:

1. Add a tbsp of ghee to a big kadai and fry bay leaf for a minute. or until they are fragrant

2. Then add the finely chopped onions and cook until they turn a golden colour.

3. After the onions are done, add the ginger-garlic paste. Sauté till the raw smell is fully gone.

4. now add chopped tomatoes and cook till they are soft.

5. Add turmeric, coriander, cumin, chilli powder, and salt to taste. For a minute, saute the masalas.

6. When the masalas begin to release oil from the sides, add the cooked dal and stir well.

7. 1 cup water, or as needed, can be added to modify the consistency.

8. Cook for 15 minutes or longer, until the dal has absorbed the flavour and has thickened.

9. 2 tbsp fresh cream to achieve a creamy texture You can also reduce or increase the amount of cream to suit your tastes.

10. Top up with fresh coriander leaves.

To temper:

1. heat a tadka pan and add a tablespoon or more of ghee. Add the hing once it starts to melt.

2. also add garam masala and chilli powder (optional). Cook for 2 to 3 seconds.

3. Pour the tempering over the dal makhani right away. To acquire a brilliant colour and flavour, give it a good mix.

4. Serve dal makhani with garlic naan or jeera rice.