Sunday, November 27, 2016

Dal Makhani recipe | Punjabi Dal Makhani recipe | పంజాబీ దాల్ మఖానీ

Dal makhani is a Healthy and Delicious North Indian dish and this is the best combination with rice, roti, naan, plain paratha, chapatti of your choice. Here makhani means butter and dal is cooked in butter which gives a rich, creamy and delicious taste.


Main important components are:
  • Wash, Soak whole urad dal and rajma for overnight or for 7 to 8 hours. Pressure cook soaked dal for 3 whistles and turn off the flame. Make sure to pressure settle downs completely and then open the lid, so that steam cooks dal.
  • Generally while preparing dal makhani we use butter but if you are health conscious, you can replace with olive oil or canola oil of your choice.
  • Instead of using garam masala powder in dal makhani, if you add whole masala spices that gives a lot of difference in taste wise.
  • While cooking this dal makhani, you should cook on a low to medium heat, it takes little time but end result will be perfect and delicious.
  • Generally at the end of the recipe, we add fresh cream and instead of cream we can replace with whole milk, even this gives equally delicious and will be best combination with hot steamed white or brown rice, Roti, pulka, Plain paratha, Chapati. 


Author: Nagaharisha
Recipe Type: Main
Cuisine: North Indian
Serves or Yields: 4 to 5

Ingredients for Dal makhani:
  • Whole black gram / Minumulu – ¾ cup
  • Rajma / Kidney beans – ¼ cup.
  • Cinnamon stick – 1 inch
  • Cardamom pod – 1
  • Bay leaf – 1 small size
  • Cumin Seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Cloves – 5
  • Black cardamom – 1
  • Onion – 1 large size finely chopped
  • Coriander leaves – 4 tbsps
  • Green chillies – 3 finely chopped or adjust according to your taste
  • Tomatoes – 3 medium size
  • Curry leaves – few or sprig
  • Ginger & Garlic paste – 1 ½ tbsps.
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Freshly crushed Coriander powder – 1 tsp
  • Red chili powder – 1 tsp or adjust according to your taste
  • Nutmeg powder - pinch
  • Butter or Oil – 3 tbsps, genereally for dal makhani we use butter but if you are health conscious you can replace with oil
  • Kasoori methi – ¼ tsp
  • Hing - pinch
  • Whole milk – ½ cup or even you can replace with ¼ cup of Fresh cream of your choice.

Procedure for Dal makhani:

  • Wash whole black gram and urad dal well in water, drain out all the water.  Soak in 1 ½ cups of water or required amount for overnight or for 8 hours. 
  • Pressure cook for 3 whistles or until black gram is nice and soft on a medium flame. Turn off the flame and allow the pressure settle down completely, so that steam cooks dal. Set this cooked dal aside and when you press the cooked dal it should mash very easily. 
  • Heat butter or oil in a heavy bottom pan on a medium heat (generally for dal makhani we use butter, but if you are health conscious you can replace with oil), once the oil or butter is nice and hot, add cumin seeds, fennel seeds, bay leaf, cloves, cinnamon stick, cardamom pod and saute it well for few seconds.
  • Now add curry leaves, finely chopped green chilies, pinch of hing and saute it well for a minute. Add finely chopped onions, turmeric powder, pinch of salt (by adding salt, onions will cook little faster).  Mix it once completely, cook until the onions turns to golden colour and also stir inbetween cooking to prevent sticking at the bottom.
  • Now add freshly crushed ginger and garlic paste. Mix it well completely, cook this for a minute or until raw smell goes out from ginger and garlic paste.
  • Now add chopped and grinded tomato puree or even you can add finely chopped tomato pieces of your choice. Mix it well completely and cook until tomato puree is well cooked and oil releases from the sides of the pan.
  • Now add cooked dal along with the stock, salt to taste, coriander powder, red chili powder, pinch of nutmeg powder. Mix it once completely and add 2 cups of water or required amount. Mix it once again and cook on a low to medium heat for 30 to 40 minutes or until the dal thickens and also stir inbetween cooking to prevent sticking at the bottom. While simmering if required add little more water. By cooking this dal for long time on a low to medium heat this bring out a creamy and delicious taste.
  • Now add crushed kasuri methi, finely chopped coriander leaves. Mix it once completely and cook this for a minute.
  • Finally turn off the flame and add ½ cup whole milk or even you can add ¼ cup cream of your choice. Mix it once again and serve this into serving bowl.  
  • Here our tasty, healthy and delicious dal makhani is ready now. As per my experience by adding milk, we can serve along with hot steamed white or brown rice, roti, pulka, chapati or plain paratha and by adding cream, best combination is with roti, pulka, chapati or plain paratha.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

Subscribe, Like, Comment, Share...:)

1 comment: