Dal Makhni

 

Dal Makhni is the one lentil (Dal) which is every Punjabi’s favourite Dal. In fact, if there is a wedding, a birthday or any function
Dal Makhni is essentially on the menu. When people are confused about what to order you order Dal Makhni.When a group of people go to a restaurant and the budget is low. You take 1 Dal and 12 Rotis. So it is like a standard thing. So, Dal Makhni is a very tasty
dish and with that, it is very heavy too. There are different ways to prepare. My recipe is also very simple. let’s dig in.

it is made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi).

so the butter, cream and, whole spices and slow cooking gives it a rich flavour.

How to make Dal Makhani

 

Step 1: soaking the lentils

1. Soak both ¾ cup whole urad dal (whole black gram) and ¼ cup rajma (kidney beans) overnight, wash them thoroughly otherwise it will leave some bitterness,until the water becomes clear, and drain the water.

Transfer it to a pot or pressure cooker for boiling because we want the consistency to be mushy. It should melt in the mouth, use fresh ones otherwise it takes time to cook.

here, we are adding 1/2 spoon of turmeric,1/2 red chilli powder, salt 1 spoon, and butter 1 spoon, with 3 cups of water

we will give it 5,6 whistles on medium flame. or until it becomes soft and mushy,

it will probably look like this we can mash it slightly with a masher or our spatula,

now we will do some prep.,

1. take two tomatoes and make puree of them

2. prepare a paste of 6-7 garlic cloves,4 green chilli, and a small piece of ginger.

Making dal makhani

Take a pan and add 2 tbsp of ghee with 1tbsp you can also take only butter, white butter serves here the best .

add cumin seeds and littile hing with the ginger garlic paste on medium flame,

further, we will add 1 spoon degi laal mirch or any chili powder of your preferences and half a spoon turmeric,and saute well

add the tomato puree

after cooking until the sourness of tomato is gone we gonna add some spices,1tbsp coriander powder,1/2 tbsp cumin or jeera powder  ,

cook until the oil seprates ,now add the cooked daal in masala

,

add 1 cup water to adjust consistency and 1/2 spoon salt now cover the lit and let it cook for 10 minutes

after opening the lid we will add half tbsp of garam masla ,2 tbsp chrushed kasturi methi and 2 tbsp cream

we are almost done but now well add a little smokiness to it ,you can skipp it but it enhaces the flavour ,take 2,3  burning charcoal  ,add 1tpsb of ghee and close the lid it and we are done .

Add 1tbs of butter, mix well and voilla we are done

our delicious daal makhni is ready

Serving Suggestions

: Daal Makhni complements a wide range of accompaniments, enriching the whole meal experience. Here are a few ideas to consider:

Steamed Basmati Rice: Pair Daal Makhni with fragrant, long-grain basmati rice for a classic flavour combination that will please your taste buds.

Soft and fluffy naan bread or whole wheat roti are ideal partners for picking up the creamy daal. The flavours are well complemented by the bread’s mild burnt and warm texture.

Raita: A cool opposition to the richness of the Daal Makhni is a refreshing side dish like cucumber raita or onion-tomato raita.

Tips for a Perfectly Rich and Creamy Delight

 

1. Slow cooking for increased flavours: Slow cooking is the secret to Daal Makhni’s tempting fln a rich and fragrant meal. Patience is essential, since the longer the flavours simmer, the better they develop.
2. Infuse the magic of spices: Daal Makhni’s particular flavour comes from a careful combination of spices. Essential spices include cumin, coriander, turmeric, red chilli powder, garam masala, and dried fenugreek leaves (kasuri methi), however the exact combination may vary.
3. Toasting and grinding whole spices brings out their fragrance and flavour, adding depth to the meal.While the spices used vary, essentials include cumin, coriander, turmeric, red chilli powder, garam masala, and dried fenugreek leaves (kasuri methi). Toasting and grinding whole spices brings out their fragrance and flavour, adding depth to the meal.
4. The silky smoothness of cream and butter:
   The considerable use of milk and butter contributes much to the luscious texture of Daal Makhni. When the lentils and beans are tender, add a dab of butter and a splash of cream to the boiling saucepan. Stir it in slowly to make a silky smooth consistency that will leave you wanting more.
5. Garnish Daal Makhni with a few key toppings to improve the dish’s appearance and taste. Popular garnishes include finely chopped coriander leaves, a drizzle of fresh cream, a sprinkle of toasted cumin powder, and a squeeze of lemon juice. These garnishes give the meal a burst of freshness, a hint of acidity, and an added layer of scent.
6. Preparing advance before hand for greater flavour: Daal Makhni, like many Indian recipes, tastes even better when cooked ahead of time and reheated. This allows the flavours to grow and combine. Consider preparing it a day ahead of time, refrigerating it overnight, then gently reheating it on the hob before serving. This also makes it a practical choice for organising dinner parties or other events.