This dal makhni recipe is not pressure cooked , its slowly cooked for around 2 hours and with very minimal spices and with generous amount of butter and ghee. Its one of my favourite dal to have with Rice and goes really well with nice and flaky paratha. Try our quick and easy dal makhani recipe with pro tips and enjoy your creamy delight with rice or naan. Made with easily available ingredients, Dal Makhani is both flavourful and super healthy. Just like a non-vegetarian vouch for Butter Chicken, a vegetarian feels the same way about Dal Makhani.
Preperation Time – 20 minutes
Cooking time – 2 Hours
Cooked by -Ujawal Singh
Serves – 4
Type – Indian Veg Main Course
Ingredients to Make Dal Makhni
1- 3 Cups Whole black urad dal
2- Ginger garlic paste
3- Fresh tomato puree(5 large tomato)
4- Kashmiri Chilly powder
5- Garam Masala
7- Butter 250 gms
9- Fenugreek Leaves
10- Fresh Cream
12- Garlic infused water
Tips to make the best Dal Makhni.
1- Wash the dal at least two to three times between your palms in fresh water to take out all the dirt.
2- Soak the dal for at least 7-8 hours or overnight
3- Dont pressure cook the dal as it will separate the lentil and lentil skin.
4- Dont add salt while cooking at least for thr first half an hour
5- Be generours with adding butter and ghee
6- Keep mashing and stirring on a low flame to get that crramy texture
7- Dont use too many spices
8- Pleasr keep adding water as required if dal thickens and cook on a low flame.
Method to make Dal Makhni.
1- Wash the dal 2-3 times and rub dal between both your palm very well.
2- Once washed soak the dal in 5 -6 cups water overnight.
3- In the morning drain the water in which dal was soaked and heat a heavy bottom deep pan and transfer soaked dal in it.
4- Add 4 tsp garlic infused water and 5 cups water. Once dal is boiling it will get a froth, please extract the froth completely from dal. Please keep removing the excess froth if it forms again.
5- Cook it for 20 minutes and add 5 cubes butter in it. Please add 2 cups water.
6- Let it cook on a slow flame for 30 minutes and keep stirring in between regularly.
7- In a separate pan add 3 -4 tsp ghee and add 1/2 tsp asofetida, 3 tsp kasmiri chilly powder and tomato puree( I used fresh tomato puree ).Cook for 6-8 minutes and pour it in Dal and mix well.
8- Add salt as per taste and cook it for another 30 minutes on a low flame. Keep stirring and partially mash dal with back of a ladle. Add 4 cubes butter and mix. Please add 2-3 cups water.
9- Simmer on low flame to obtain a creamy consistency(Approximately for 30 minutes) stirring occasionally and mashing with a ladle occasionally.
10- For tempering , heat a pan and add 3 tsp ghee , 2 tsp kashmiri chilly powder, 2 tsp fenugreek leaves, 1 tsp garam masala and 2 tsp water. Add the tempering in dal. Give a nice stir and cook until dal is completely cooked
11- Garnish it with fresh butter , fresh cream and serve it hot with jeera rice or Naan.