Dal Makhani is one of the most popular North Indian lentil recipes made with whole black urad dal. For this recipe, I used a pressure cooker to cook the lentils. Dal Makhani is traditionally cooked on a slow flame overnight and allowed to thicken. Using a pressure cooker helps cook dal in a jiffy. Serve hot with naan or just plain rice.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Dal Makhani or maa di dal, as it is popularly known in Punjab for its velvety smooth texture and lovely flavour, is a delicacy that is very much a dish of Punjab. Dal Makhani is one of India’s favourite dal recipes. It’s a rich, creamy and buttery lentil dish. It is not an everyday dish; You can make it on special occasions or parties. This dish is a combination of black lentils ( URAD DAL), tomatoes, butter and cream. Traditionally, dal makhani was cooked on low flame for long hours and served with Phulka, Paratha, Naan or any Rice.
Let’s Start Cooking!
Serving Suggestions 4
Soaking Time: 8 to 10 hours
Preparation Time:Â 15 minutes
Cooking Time:Â Â 1 hour
2. Ingredients
- 300 gm black urad dal ( soaked overnight)
- Â 3 to 4 tomatoes
- Â 2 to 3 chopped green chill
- Â 1 tablespoon of ginger garlic paste
- Â 1 teaspoon chopped garlic
- Â 1 & 1/2 teaspoons of red chilli powder
- Â 1 teaspoon fenugreek leaves ( kasoori methi)
- Â 1/2 tablespoon of cream
- Â 150 gm butter
- 2 tablespoons of refined oil
- Â Salt
 3. Step by Step method
I always make Dal Makhani with this simple recipe using fewer ingredients, and I claim it is the best. For Dal Makhani, first, soak urad dal overnight or at least for 8 hours.
Drain them well. Rinse urad dal 2 to 3 times in water. After rinsing, you will notice the colour difference of the dal.
Now put them in a pressure cooker with 3 cups of water and ginger garlic paste. Pressure cook them. After two whistles, lower the flame and cook for 20 mins. The urad dal should melt in the mouth and should not give any bite or resistance when eaten.
In a blender, take 3 to 4 chopped tomatoes. Blend to a smooth puree. Keep aside. You can also use store brought 1 cup of tomato puree instead of blending the tomatoes.
Put butter with little oil in another pan, add a little chopped garlic, and chopped green chilli and fry them. After that, add tomato paste, and salt, and mix them.
 Add one teaspoon of red chill powder; mix them on a low flame. Cook this tomato base gravy for a few minutes on medium flame until the oil separates from the sides.
 Now add this fried mixture to the boiled urad dal. Mix them well. Add some butter to the dish and mix it. Mash some lentils while stirring.
At this stage, add butter again and cook on low flame. The longer you keep dal makhani simmering, the better it tastes.
 I kept it for about 20 minutes on low flame. Do keep on stirring at intervals.
When the gravy has thickened, In a separate pan, put some butter and add a little 1/2 tablespoon of red chilli powder and 1/2 teaspoon of kasoori methi , quickly fry them and mix them with the dal.
Now add 1/3 cup of cream to the urad dal.
The consistency of the urad dal is neither too thick nor too thin; it has a medium consistency.
Mix the cream very well. Then, switch off the heat.
Your Dal Makhani is ready to serve. Garnish with a bit of cream. Enjoy with Paratha , Naan , Chapati or just plain rice.
4. Tips
- Soaking the lentils ( urad dal) helps to cook faster. It also reduces the phytic acid, which causes indigestion and flatulence, thereby making it more digestible.
- Rinsing lentils (urad dal) 2 to 3 times with fresh water also helps in better taste.
- Lentils should be fresh and not aged. Undercooked lentils upset the stomach, too.
- Choose sweet, fresh and ripe tomatoes for the paste.
- Adding butter at different levels is very important; that is why this dish is called Dal Makhani.
