Buttery and creamy, Dal Makhani is one of the most popular dals in north India. But did you know that you can enjoy restaurant-style Dal Makhani at home? Try our quick and easy dal makhani recipe 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. There is no occasion or festival when dal makhani is not prepared or relished. It is one of the most popular main dishes that you will see in any north Indian restaurant. If you are also a fan of Dal Makhani, then here is an easy way to make it. It’s a creamy and rich dal recipe that’s prepared using kidney beans and black whole urad dal. To increase its flavour, some people even use homemade cream along with butter for the richness. Ideally enjoyed with butter roti and naan, you can also savour this delicacy with steamed rice as well. So, what are you waiting for? Try this super delicious and nutritious main dish recipe and enjoy with your loved ones.
- Black Urad dal whole 100 gms.
- Rajmah 25 gms.
- Cumin seeds 1 tsp.
- Chopped garlic 1 tbsp.
- Chopped ginger 1 tbsp.
- Garam masala powder 1 tsp.
- Fresh cream ½ cup
- Red chili powder 1 tbsp.
- Butter 50 gms.
- Chopped tomato ½ cup
- Chopped onion 1 cup
- Oil 1 tbsp.
- Salt As per taste
1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water.
2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Naan or Paratha.
Tip: This recipe also tastes very good the following day after reheating properly. Chef Kapoor likes it cold too! With hot parathas.