Dal Makhani (Dal Makhani Recipe)

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I tried dal makhani a year back and was not satisified with the taste...I felt the raw smell of dhal and was not able to tolerate it at all. And after that didnt dare to try it again....When I was telling this to my cousin, she suggested me to add the whole spices while pressure cooking itself and it did the magic this time. The gravy came out above my expectations and hubby said a thumbs up to it.Here goes the recipe from my kitchen....

Dal Makhani Recipe - Ingredients

• Whole urad dhal(whole black lentil) - 1/2 cup
• Rajma (kidney beans) - 3 tbsp
• Onions - 1/2 cup finely chopped
• Tomato puree - 1/2 cup
• Ginger garlic paste - 1 tsp
• Turmeric powder- 1/4 tsp
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Milk - 3/4 cup
• Fresh cream - 1.5 tbsp
• Chopped coriander leaves - 1 tsp
• Salt - to taste

To temper:

• Butter - 1 tbsp
• Oil - 1 tsp
• Jeera - 1/2 tsp
• Cinnamon - 1/2 inch stick
• Cloves -2
• Cardamom - 1
• Bayleaf -1

Method:

1.Clean, wash and soak the whole urad dhal and rajma overnight for 8hrs.Drain water, wash it once then pressure cook urad dal+rajma with cardamom,cloves and cinnamon(1 each) and water till immersing level for 6-7 whistles or till dals are mushy. Once pressure releases, open and smash it with a laddle.Keep aside.

Heat oil + butter in a pan, add the items under 'to temper' then ginger garlic paste and fry till slightly browned.

2.Then add onions and fry till golden brown, then add tomato puree, turmeric, chilli, coriander powder and required salt. Fry till raw smell of tomatoes leave and the mixture shrinks.

3.Then add the mashed dals and give a quick stir. Then add milk and allow it for a nice boil.

4.See the color changes after boiling...then add cream and allow it to cook for 2 more mins. When the gravy is thick as per your required consistency add chopped coriander leaves and switch it off.

Serve hot with any pulaos. I served it with jeera rice.


My Notes:

• While pressure cooking, add the whole spices with the lentils which gives a nice flavour to the curry and also reduces the raw smell while cooking.
• I used whole urad dal with skin, you can use splitted too.
• For a more richer version of the gravy, add more cream reducing milk.