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Dal Makhani

03/07/2019 by Sujata Roy 32 Comments

Top post on IndiBlogger, the biggest community of Indian Bloggers

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Dal makhani
A rich buttery finger licking dal or lentil curry from Punjabi cuisine. Best accompany with butter naan, roti, steamed rice, fried rice etc.

Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from the cuisine of Punjab.
This month my partner is talented blogger Poonam Bachhav who blog at Annapurna. Do visit her blog for some delicious recipes and different types of thali.
In this group we give each other two secret ingredients to cook with. Poonam gave me bay leaf and nutmeg. And I gave her kasuri methi and coriander. Visit her place to check out the rajma masala recipe
she made with these ingredients.

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This Buttery dal is flavoured with green cardamom, cinnamon, cloves, bay leaf and nutmeg. Serve it as a side dish for party or for your family members. Everyone will enjoy the taste and flavour.

Video recipe of this lipsmackingly delicious dal makhani 👇

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Recipe

Whole black lentil or sabut udad dal – 1 cup

Kidney beans or rajma – 1/3 cup

Chana dal or Bengal gram – 3 tablespoon

Bay leaf – 2

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 3 – 4

Onion – 2 medium, finely chopped

Green chilli – 2, chopped

Garlic – 6 – 7 cloves

Ginger – 1 inch piece

Tomato – 3 large

Fresh cream – 3 – 4 tablespoon

Cumin seeds – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Nutmeg powder – 1/3 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Butter – 2 tablespoon

Oil – 1 tablespoon

Cilantro or coriander leaves, cream and butter to garnish

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Method

1. Soak black lentil or sabut udad, chana dal and kidney beans or rajma overnight in sufficient water.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Drain the water of soaked lentil and rinse well.

4. Pressure cook with 3 cup water, crushed cardamom, clove, cinnamon and bay leaf.

5. After 1 whistle reduce the heat and pressure cook on simmer for 30 minutes. Let the pressure settle down on it’s own.

6. Grind ginger, garlic and tomatoes into a smooth paste.

7. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

8. Add finely chopped onions and green chilli. . Fry till onions becomes brown.

9. Add tomato, ginger and garlic paste.

10. Add salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides. Add sugar and mix.

11. Add 2 teaspoon beaten cream and saute for a minute again.

12. Add boiled dal and rajma. Mix well. Add 1 cup water. When it starts to boil reduce the heat.

13. Cook on simmer for 20 – 25 minutes. Keep stirring on regular intervals to avoid sticking at the bottom.

14. Now add nutmeg powder and remaining well beaten cream. Mix well and remove from heat.
Garish with cream, cilantro or coriander leaves and butter.

Serve hot with naan, roti or Indian flat bread, paratha or any bread. Even you can serve it with butter naan, steamed rice, jeera rice, pulao or fried rice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Filed Under: Gluten Free, Lentils, Traditional Food, Vegetarian Tagged With: bachelor recipe, butter, chilli, cream, creamy, dal makhni, delicious, dinner, easy cooking, food, garlic, Ginger, gluten free, lunch, onion, party side dish, Punjabi cuisine, rich, sabut udad dal, side dish, tiffin recipe, whole black lentil

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Reader Interactions

Comments

  1. The Girl Next Door says

    03/07/2019 at 8:41 AM

    The Dal Makhani looks so creamy, perfectly made and delicious! I normally don’t add rajma to Dal Makhani – will try it out your way next time. 🙂

    Reply
    • Batter Up With Sujata says

      03/07/2019 at 10:49 AM

      Thanks a lot Priya. Please do try and let me know how it turns out 😊

      Reply
  2. Sandhya says

    03/07/2019 at 4:11 PM

    Looks so delicious Sujata!

    Reply
    • Batter Up With Sujata says

      07/07/2019 at 3:15 AM

      Thanks Sandhya!

      Reply
  3. namscorner18 says

    04/07/2019 at 8:25 AM

    So creamy and delicious dal makhani. I too prepared the same for punjabi cuisine and we all loved it.

    Reply
    • Batter Up With Sujata says

      07/07/2019 at 3:13 AM

      Thank you so much!

      Reply
  4. sizzlingtastebuds says

    06/07/2019 at 10:23 AM

    so many delicious varieties to make Dal Makhani this month 🙂 and each of them including this looks so tempting. I think this is an authentic way , to add Rajma to Dal Makhani, as my friend from Chandigarh had told me too !

    Reply
    • Batter Up With Sujata says

      07/07/2019 at 3:10 AM

      Thanks a lot Kalyani. Yes rajma is must in dal makhani. You can make it without rajma but I love the authentic way 😊

      Reply
  5. jayashreetrao says

    08/07/2019 at 1:38 PM

    Dal Makhni is one of the favourite north indian dishes at home. Your dish looks so yummy, need a few phulkas to eat with it.

    Reply
    • Batter Up With Sujata says

      09/07/2019 at 2:08 PM

      Thank you so much Jayashree!

      Reply
  6. Ashima says

    09/07/2019 at 7:43 PM

    I love dal makhani and your recipe is so traditional! Love how you have used all the whole spices – bay leaf, cinnamon, cardamon, nutmeg…instead of a spice mix 🙂

    Reply
    • Batter Up With Sujata says

      10/07/2019 at 8:45 AM

      Thanks a lot Ashima!

      Reply
  7. poonampagar says

    10/07/2019 at 5:15 AM

    Just loved your creamy rich dal makhani di ! I am sure the whole spices must have made it all the more flavorful and aromatic.

    Reply
    • Batter Up With Sujata says

      12/07/2019 at 10:19 AM

      Thanks a lot Poonam. Yes whole spices makes the dal more aromatic 😊

      Reply
  8. themadscientistskitchen says

    12/07/2019 at 12:16 PM

    Mamma Mia! Looks so delicious. I love this styling of your pics. Creamy wonder that I avoid but not anymore.

    Reply
    • Batter Up With Sujata says

      12/07/2019 at 12:29 PM

      Thanks a lot Archana. Normally I also avoid cream but this time I made it just like a party dish. Kabhi kabhi chalta hai 😀

      Reply
  9. Vasusvegkitchen says

    15/07/2019 at 5:34 PM

    Dal Makhani looks very delectable with cream and gravy is very tempting. Lovely presentation that makes everyone mouthwatering 😋. Surely I am going to try this soon..

    Reply
    • Batter Up With Sujata says

      17/07/2019 at 7:11 AM

      Thank you so much 😊

      Reply
  10. Sujata Shukla says

    17/07/2019 at 8:28 AM

    Im surprised to realise that though I love cooking Punjabi recipes, I have not yet made Dal Makhani! Perhaps its because Im not sure I can get that great taste and flavour of a Dhaba Dal Makhani. I didn’t realise nutmeg is also added to the dal. Nice recipe and I think I should try this out soon.

    Reply
    • Batter Up With Sujata says

      18/07/2019 at 1:15 AM

      Thanks a lot Sujata Shukla. Please do try, I am sure you will love the taste. Its my son’s favourite dal so I make it so often. Yes nutmeg is added in authentic recipes!

      Reply
  11. mayurisjikoni says

    18/07/2019 at 10:10 PM

    Adding flavorful spices like green cardamom, nutmeg and bay leaves must have imparted such a wonderful aroma and taste to the dal makhani. I usually don’t add them when I make this delicious creamy dish. Will add them next time I make it.

    Reply
    • Batter Up With Sujata says

      21/07/2019 at 1:31 PM

      Thanks Mayuri. Next time try to add these ingredients, your dish will be more aromatic!

      Reply
  12. Sasmita says

    22/07/2019 at 12:18 PM

    The dal makhani looks so delicious and creamy. The whole spices mustbe lending more flavors to tje whole dish

    Reply
    • Batter Up With Sujata says

      25/07/2019 at 9:06 AM

      Thanks Sasmita. Yes whole spices made the dish more aromatic 😊

      Reply
  13. Veena Krishnakumar says

    26/07/2019 at 11:43 AM

    Your recipe of dal makhani looks so very traditional and delicious. So perfectly made

    Reply
    • Batter Up With Sujata says

      28/07/2019 at 2:03 AM

      Thanks a lot Veena. Try once,I am sure you will love the taste 😍

      Reply
  14. Renu Agrawal Dongre says

    26/07/2019 at 1:04 PM

    Dal makhani looks very rich and creamy. Would love to have with Naan or some Jeera rice

    Reply
    • Batter Up With Sujata says

      28/07/2019 at 2:02 AM

      Thank you so much Renu 😊

      Reply
  15. Pavani says

    26/07/2019 at 7:47 PM

    Dal makhani looks absolutely delicious, rich and creamy. Simply loved your presentation.

    Reply
    • Mildlyindian (@mildlyindian) says

      27/07/2019 at 10:46 AM

      My husband loves the dal makhani any time… he will order it everywhere. Am now so happy as I have a tested recipe i can keep

      Reply
      • Batter Up With Sujata says

        28/07/2019 at 1:59 AM

        Thank you so much. Please do try and let me know how it turns out 😊

        Reply
    • Batter Up With Sujata says

      28/07/2019 at 2:01 AM

      Thank you so much Pavani 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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