Dal Makhani

One of the most creameist gravy next to Paneer Butter Masala. It’s a very subtle one with less spices & ingredients. Tastes really creamy because of the usage of Black Urad dal which itself gives a creamy texture after soaking and cooking it.

Here’s my version of Dal Makhani which turned out to be extremely delicious!

Cooking Time – 30 minutes | Preparation Time – 8 hours | Serves – 4-5

Things Required

Black Urad Dhal – 1/2 cup

Dark Rajma – 1/4 cup

Tomatoes – 3

Onion – 1/2

Green chillies – 2

Grated Ginger – 1 teaspoon

Butter – 25 gm

Oil – 2 tablespoon

Salt – as required

Red chilli powder – 1 tablespoon

Water – 4 cups

Fresh cream – 5 tablespoon

Ginger Garlic – 1 tablespoon

Sugar – 1/2 teaspoon

1. Clean and soak the urad dal and rajma with sufficient water overnight for atleast 8-10 hours.
2. Cook the soaked dhal in a pressure cooker for atleast 5 whistles until the dal is cooked nicely soft and mushy.
3. In a pan, heat oil+butter and add chopped onions, ginger garlic paste, green chillies and cook well.
4. Wash the tomaotoes and grind them in a mixer to a fine paste. Add to the cooked onion mixture and fry well until oil seperates and raw smell of tomato leaves.
5. Now add the cooked dhal and boil in medium flame for atleast 30-45 mins. Add chilli powder, sugar, salt and water as required for the gravy as once you add the dal, gravy starts to thicken pretty quickly and may start sticking to the pan.
6. After 20 minutes, add fresh cream and switch off the heat. Donot boil after adding fresh cream.
7. In another pan, heat oil in a pan add grated ginger, fry well and add to the dal. Garnish with some fresh coriander, cream and your dhal is ready to be served.

P.S: I have used onions for a crunchy feel and you can absolutly avoid this step. Incase you got some coal, you can heat ghee, place the coal in a plate pour the hot ghee and close the lid of the prepared dal which whill give a fantastic smoky aroma. You can even skip adding green chillies but since I like the taste, I have added.

I have not been so generous on butter or cream but the dish was absolutely delicious which goes well with Jeera Rice, Roti or Naan/ any other Indian bread.

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