Dal Makhani | Indian Style Creamy Black Lentils

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Dal Makhani or Dal makhni is a dish origination from the state of Punjab. The main ingredients used in the dish are whole black lentils (urad) and red kidney beans (Rajma), butter and cream. Traditionally this dal is slowly cooked upto 24 hours to give that nice , rich texture and delicious and earthy flavour.

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Time required to make Dal Makhani

Modern day pressure cookers have reduced the cooking time. The Dal and Rajma needs to be soaked overnight and then cooked. The Dal Makhani taste best the next day. The flavours gets infused, so it is best to make it a day ahead or in the morning to have for dinner.

I have adapted this recipe from here. It is one of the traditional recipes being used by her mom and it uses few basic, easy steps and ingredients. To be honest, I never saw the recipe of Dal Makhani, as based on all the reading's I always thought it is one of the most laborious processes. I thought the dal needs to be cooked for 4-5 hours or so. But when I saw this recipe I loved it and decided to make it.

Fats in Dal Makhani

What I liked about this recipe is that it does not use lots and lots of butter. Cream is only used for garnish. Cream is here replaced by yogurt to add that creaminess and richness. Off course Urad dal does add its own creamy texture to the dish. The dal is quite rich and creamy and is best enjoyed with some Jeera Rice or Naan. One can add more butter or cream if required but I kept it to minimum.

The Secret Ingredients & The challenge

So for this month's challenge,  of Shhhhh Cooking Secretly Challenge group we are headed to the state of Punjab. I was actually left with no partner and then Sujata Ji who blogs at PepperonPizza helped me out by giving me the 2 secret ingredients. Sujata Ji has a wonderful collection of recipes from all over the world. I love the way she clicks the pictures. All her food pics are very distinct and clear, as if the recipe is talking on its own. Do check her blog for  some mouthwatering and healthy treats. So for this month's challenge she gave me the 2 secret Ingredients as Turmeric and Lentils and I made this quintessential Dal Makhani.

A little about Punjab

Punjab is a state in northern India. The region originally called Sapta Sindhu, the Vedic land of the seven rivers flowing into the ocean. The Sanskrit name for the region was Panchanada which means "Land of the Five Rivers". Punjab is one of the most fertile regions in India. The region is ideal for wheat-growing. It is also called as "Granary of India" or "India's Bread Basket". Other important crops are rice, cotton, sugarcane, pearl millet, maize, barley and fruit. (Source Wiki)

Cuisine of Punjab

Punjabi cuisine is one of the most popular and distinct Indian cuisines. It offers a vast variety of exotic vegetarian and non-vegetarian dishes that are prepared with different traditional culinary styles, particularly the tandoori style. The tandoori Roti, Naan are one of the most famous breads of this region. Then there is Lachha Paratha, Kulcha, Makki ki Roti with Sarso da saag. Dairy products from on an important part of Punjabi diet. Milk, Butter and paneer are very common in all of its dishes. The famous Punjabi Lassi, or the different Paneer curries and vegetables like Paneer Butter Masala, Paneer Tikka or the Paneer Paratha. Freshwater fish is an important part in its cuisine. Fish tikka is an Amritsari Speciality. I can go on and on with the list, but need to stop.

So here goes the recipe of Dal Makhani:

Ingredients

• 1 Cup Black Lentils (Urad Dal whole)
• ¼ Cup Red Kidney beans (Rajma)
• 1 teaspoon Oil
• 3 teaspoon Butter
• ½ teaspoon Turmeric Powder (Haldi)
• 1 teaspoon Red chilli powder (or as per taste)
• 1 Chopped Onion
• 3-4 Garlic cloves
• 1 inch ginger
• 1 green chillies chopped
• 2 Tomatoes chopped
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Cinnamon Powder (or ½ inch cinnamon)
• 2-3 Cloves
• 1 Bay Leaf
• 1 Cup Beaten Yogurt
• Salt to taste
• 1 teaspoon Kasoori Methi (Dried Fenugreek leaves)
• 1 teaspoon Garam Masala
• 1-2 teaspoon Cream for Garnish.

Preparation

• Soak the urad dal and Red kidney beans overnight in separate vessels.
• Next morning, wash and add them in pressure cooker along with salt, turmeric and enough water (3 cups as we would be doing slow cooking)
• Once you get a whistle lower the stove/gas and let it cook on slow.
• Let it cook until you get 4-5 whistles.
• The dal must be soft and mushy. So depending on your cooker settings more or less whistles might be required.
• Once the pressure has settled , open the pressure cooker.
• Add in the yogurt and mix until the dal is soft. Keep aside.
• Prepare a paste of onions and garlic and keep it aside.
• Prepare a puree of tomato, green chillies and ginger.
• Now In a large pot add butter. Once it starts melting, add cumin, cinnamon, cloves and bay leaves.
• Let this shallow fry for a min.
• Now add the onion and garlic paste.
• Saute this on medium until translucent and the butter starts separating.
• Now add the tomato puree, along with salt, red chilli powder and turmeric.
• Let the mixture cook until the butter starts leaving the sides.
• Now add the softened dal with the yogurt mix.
• Crush the kasoori methi lightly between your palms and add
• Mix well and let this cook on slow to medium for 15-20 minutes, stirring in between until the dal becomes thick.
• Add garam masala and switch off.
• Garnish with cream and serve hot with Jeera Rice or Naan.

Few More Regional recipes

• Baked Shana Jhieg | Meghalaya Starter/ Snack
• Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
• Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
• Idli Podi
• Akki Roti
• Kashmiri Dum Aloo (No Onion, No Garlic)
• Authentic Pakodi/Pakoda Kadhi
• Mizoram's Panch Phoran Tarkari
• No Oil Tomato Chutney from Nagaland
• Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney

Dal Makhani | Indian Style Creamy Black Lentils

Dal Makhani a protein rich dal made using black lentils and kidney beans. It is one of the quintessential dals from the state of Punjab, India.

4.88 from 8 votes

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Course: Main Course

Cuisine: Indian

Keyword: Dal, Gluten Free, Legumes / Beans / Pulses

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Soaking Time: 8 hours hours

Total Time: 9 hours hours 15 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1 Cup Black Lentils (Urad Dal whole)
• ¼ Cup Red Kidney beans (Rajma)
• 3 teaspoon Butter
• ½ teaspoon Turmeric Powder (Haldi)
• 1 teaspoon Red chilli powder (or as per taste)
• 1 Chopped Onion
• 3-4 Garlic cloves
• 1 inch ginger
• 1 green chillies chopped
• 2 Tomatoes chopped
• 1 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Cinnamon Powder (or ½ inch cinnamon)
• 2-3 Cloves
• 1 Bay Leaf
• 1 Cup Beaten Yogurt
• Salt
• 1 teaspoon Kasoori Methi (Dried Fenugreek leaves)
• 1 teaspoon Garam Masala
• 1-2 teaspoon Cream for Garnish.

Instructions

• Soak the urad dal and Red kidney beans overnight in separate vessels.
• Next morning, wash and add them in pressure cooker along with salt, turmeric and enough water (3 cups as we would be doing slow cooking)
• Once you get a whistle lower the stove/gas and let it cook on slow.
• Let it cook until you get 4-5 whistles.
• The dal must be soft and mushy. So depending on your cooker settings more or less whistles might be required.
• Once the pressure has settled , open the pressure cooker.
• Add in the yogurt and mix until the dal is soft. Keep aside.
• Prepare a paste of onions and garlic and keep it aside.
• Prepare a puree of tomato, green chillies and ginger.
• Now In a large pot add butter. Once it starts melting, add cumin, cinnamon, cloves and bay leaves.
• Let this shallow fry for a min.
• Now add the onion and garlic paste.
• Saute this on medium until translucent and the butter starts separating.
• Now add the tomato puree, along with salt, red chilli powder and turmeric.
• Let the mixture cook until the butter starts leaving the sides.
• Now add the softened dal with the yogurt mix.
• Crush the kasoori methi lightly between your palms and add
• Mix well and let this cook on slow to medium for 15-20 minutes, stirring in between until the dal becomes thick.
• Add garam masala and switch off.
• Garnish with cream and serve hot with Jeera Rice or Naan.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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