Dal Makhani is indeed a dish that originated in the Punjab region, which spans across both India and Pakistan. It is believed to have originated in the city of Peshawar, which is now part of Pakistan. However, after the partition of India in 1947, many Punjabi families migrated to India, bringing their culinary traditions with them, including Dal Makhani. Dal Makhani gained popularity in India following the partition and eventually became a quintessential Indian dish, loved by people all over the country. It is now widely recognized as a classic dish in Indian cuisine and is commonly found in Indian restaurants and households. The richness of Dal Makhani comes from the use of cream and butter, which gives it a creamy and indulgent texture. However, variations of the dish can also be prepared using yogurt and milk instead of cream, which reduces the richness while still maintaining the delicious flavors.Dal Makhani was slow-cooked for an extended period, sometimes more than 24 hours, using dying embers of a coal fire. This slow-cooking process allowed the flavors to develop and the lentils to become incredibly creamy and tender. Nowadays, pressure cookers or slow cookers are often used to achieve similar results in a shorter time. Dal Makhani is typically made using whole black lentils (urad dal) and kidney beans (rajma), along with a blend of aromatic spices. It is commonly served with naan bread or rice, and its rich and flavorful gravy makes it a favorite among many

Research to understand the Dal Makhani

Dal Makhani is a popular Indian dish that has gained international recognition and has become a staple in Indian cuisine. To gain a deeper understanding of Dal Makhani, you can conduct research through various sources such as cookbooks, culinary websites, food blogs, and scholarly articles.

Basic preparation of Dal Makhani

Soak them in 4 cups of water for at least 6-8 hours or overnight. Drain the soaked lentils and kidney beans. Transfer them to a pressure cooker and add fresh water to cover them. Add salt to taste. Pressure cook for about 15-20 minutes until they are soft and well-cooked. Alternatively, you can cook them in a regular pot until tender. In pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter, finely chopped onions to the pan and sauté until they turn golden brown, ginger-garlic paste and sauté for a minute until the raw smell disappears. Add tomato puree or finely chopped tomatoes to the pan. Cook until the tomatoes are well cooked and the oil starts to separate from the masala (spice mixture).Add tomato puree or finely chopped tomatoes to the pan. Cook until the tomatoes are well cooked and the oil starts to separate from the masala (spice mixture).Add tomato puree or finely chopped tomatoes to the pan. Cook until the tomatoes are well cooked and the oil starts to separate from the masala (spice mixture). Dal makhani simmer on low heat for about 20-30 minutes, stirring occasionally to prevent sticking. Garnish with fresh coriander leaves.

Fully recipes directions

Wash Dal And Rajma Pour Into Pressure-Cook In Excess Water For One Whistle. Remove From Fire And Cool Slightly, Drain Or Discard The Water. Now Added 4 Cups Water And Salt In Pressure Cook For More 30 Minutes, Till The Dal Is Well Cooked. In A Karahi, Heat Ghee Or Fry With Chopped Ginger, Garlic And Onion Till Golden Brown. Added Some Green Chilies And Red Chilli Powder And Fry For A Minute. Add The Tomato Puree And Cook Till The Ghee Mixed Well Together. Now Added To The Dal And Bring To A Boil, Add Salt To Taste. Simmer For A Few Minutes. In The Last Remove From Fire And Mix In The Cream And Garnish With Coriander Leaves.

PREP: 20 MINS

COOK: 20 Min – 30 Min

Difficulties

NORMAL

SERVES 2 OR 4 WITH

As Indian Lunch/dinner item served with plain and butter Roti/Chapati/Paratha and Salad.

Ingredients

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water for soaking
• 3 cups water for cooking
• 2 tablespoons ghee (clarified butter) or oil
• 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup cream (optional)
• Fresh coriander leaves for garnish.

Instructions

Wash the black lentils (urad dal) and kidney beans (rajma) thoroughly. Soak them in 4 cups of water overnight or for at least 6-8 hours. Drain the soaked lentils and kidney beans, then transfer them to a pressure cooker. Add 3 cups of fresh water and a pinch of salt. If you don’t have a pressure cooker, you can also cook them in a regular pot until tender. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions to the pan and sauté until they turn golden brown. Add ginger-garlic paste and green chilies (if using). Sauté for a minute until the raw smell disappears. Add tomato puree or finely chopped tomatoes to the pan. Cook until the tomatoes are well cooked and the oil starts to separate from the masala (spice mixture).Reduce the heat to low, and add turmeric powder, red chili powder, and garam masala. Mix well and cook for a few minutes. Once the lentils and kidney beans are cooked, mash them slightly using a spoon or a potato masher. This will help thicken the gravy. Add the mashed lentils and kidney beans to the pan with the masala. Stir well to combine everything. Add salt to taste and adjust the consistency by adding water if needed.Let the dal makhani simmer on low heat for about 20-30 minutes, allowing the flavors to blend together. Stir occasionally to prevent sticking.If desired, stir in cream to make the dal makhani richer and creamier. Simmer for another 5 minutes. Garnish with fresh coriander leaves. Your basic Dal Makhani is ready to be served! Enjoy it with naan bread, roti, or rice.

Nutrition Facts

Per Serving: 330 calories; 19g fat; 31g carbohydrates; 13g protein; 256mg cholesterol; 19/67mg sodium.

Indulge in the perfect harmony of flavors with our Dal Makhani served with fragrant Basmati Rice.-