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.
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 👇
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
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.
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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. 🙂
Thanks a lot Priya. Please do try and let me know how it turns out 😊
Looks so delicious Sujata!
Thanks Sandhya!
So creamy and delicious dal makhani. I too prepared the same for punjabi cuisine and we all loved it.
Thank you so much!
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 !
Thanks a lot Kalyani. Yes rajma is must in dal makhani. You can make it without rajma but I love the authentic way 😊
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.
Thank you so much Jayashree!
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 🙂
Thanks a lot Ashima!
Just loved your creamy rich dal makhani di ! I am sure the whole spices must have made it all the more flavorful and aromatic.
Thanks a lot Poonam. Yes whole spices makes the dal more aromatic 😊
Mamma Mia! Looks so delicious. I love this styling of your pics. Creamy wonder that I avoid but not anymore.
Thanks a lot Archana. Normally I also avoid cream but this time I made it just like a party dish. Kabhi kabhi chalta hai 😀
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..
Thank you so much 😊
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.
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!
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.
Thanks Mayuri. Next time try to add these ingredients, your dish will be more aromatic!
The dal makhani looks so delicious and creamy. The whole spices mustbe lending more flavors to tje whole dish
Thanks Sasmita. Yes whole spices made the dish more aromatic 😊
Your recipe of dal makhani looks so very traditional and delicious. So perfectly made
Thanks a lot Veena. Try once,I am sure you will love the taste 😍
Dal makhani looks very rich and creamy. Would love to have with Naan or some Jeera rice
Thank you so much Renu 😊
Dal makhani looks absolutely delicious, rich and creamy. Simply loved your presentation.
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
Thank you so much. Please do try and let me know how it turns out 😊
Thank you so much Pavani 😊