Dal Makhani
April 18th, 2008 filed under Dal (Lenthils)Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.
Serves 2 to3.
Ingredients:
- 1/2 cup whole urad dal
- 1/8 cup red kidney beans (Rajma)
- 1 teaspoon grated ginger
- 1 minced green pepper or adjust to taste (Hari Mirch)
- 1/2 teaspoon turmeric (Haldi)
- 3/4 teaspoon salt
- 1/2 teaspoon mango powder (Amchoor)
- 1/4 teaspoon garam masala
- 1/4 cup cream
- 2 tablespoons ghee or clarified butter
- 1/2 teaspoon cumin seed (Jeera)
- Pinch of asafetida (Hing)
- 3 to 4 whole red chilies (Sabut Lal Mirch)
- 1/4 teaspoon red chili powder optional (Lal Mirch)
For garnish:
- 1/2 tablespoon shredded ginger
Method
Wash urad dal and kidney beans well and soak in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.
Lightly mash the dal and cook for another 5 minutes on low medium heat. Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.
Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds. Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal. Garnish with shredded ginger.
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July 29th, 2008 at 4:18 pm
Hello Nidhi,
in US grocery stores you can find the cream in the same section as milk under heavy cream or whipping cream eather one will work.
July 29th, 2008 at 3:34 pm
Which cream we use for curries?How to find this cream in US grocery stores?
July 14th, 2008 at 6:37 pm
Hi Annette, there is no reason not to use whole white urad dal, it will taste little different but it should taste good and thats what you are looking.
July 14th, 2008 at 4:57 pm
Hi, Mrs. Jain– Can I use *whole* white urad dal? Or does it need to be the black kind? Thanks! Annette
July 11th, 2008 at 11:24 pm
Dal bukhara is jus a name given to dal makhni …!!Its all the way same .So relish & enjoy yr version of dal bukhara
July 11th, 2008 at 7:22 pm
I did a little web searching. The “famous” Dal Bukhara is, as Priyanka says below, simply the Bukhara Restaurant’s version of Dal Makhani.
The restuarant has very good reviews on the web. If anyone’s going to Delhi and is interested in checking is out, this restaurant is located at: The Maurya Sheraton, Diplomatic Enclave, New Delhi.
July 10th, 2008 at 7:28 pm
“dal bukhara” is the speciality of Bukhara restaurant in delhi. Bukhara is the best restaurant in India.
Its ideally the same recipe just the customised name.
July 6th, 2008 at 10:12 pm
Sorry, I never tride dal bukhara
Manjula
July 6th, 2008 at 8:39 pm
Hi Manjula,
Love the site. Lots of good recipes, but I have a question. I know of a dish kind of like this one called “dal bukhara.” Do you know to make it? I had it once in Delhi and I haven’t had anything that tasty since.
Thanks,
Brandon
July 4th, 2008 at 2:40 pm
Correction: Two ideas became three ideas! Forgot to change it.
July 4th, 2008 at 2:39 pm
Hi Kate,
You can get most Indian spices now in American grocery stores. Even in a small town they hopefully carry staples such as cumin, coriander, turmeric, red chili powder, cinnamom, cloves. They even have Garam Masala where I live. I think McCormick makes it.
Two ideas: 1) you can go on the web and find a store in your state (shipping costs may be less if it’s closer) that is willing to ship to you, 2) stock up next time you drive to a larger city that has Indian grocery stores, 3) call your favorite Indian restaurant in Seattle. Tell them of your plight of having to move so far away and ask them to recommend a reputable grocer or two in Seattle who will do mail order.
Hope this helps.
P.S. Most spices keep well for longer than the 6 - 12 months recommended. Keep them closed tightly in a dark cupboard. If they come in plastic bags, like cinnamon sticks, move them into a glass jar that will be more airtight.
Let us know how you make out.
July 4th, 2008 at 12:15 pm
Is there a good online source for Hing and other Indian spices? I live in a very tiny town 3 hours from a large city.
Thank you for this beautiful resource. I can tell that a lot of love and time have gone into it. My son and I love this type of food. We lived near Seattle in the middle of a large Sihk community with many good Indian buffets. Sadly, we must now make it at home if we are ever to have Indian food again. I’m so glad I found you.
KL
June 29th, 2008 at 11:27 pm
Hi Aman, Milk will be better then yogurt for this recipe.
June 29th, 2008 at 11:20 pm
Is milk or yogurt better low fat replacement for cream ?
June 19th, 2008 at 9:37 pm
Sorry, I am pretty sure you can’t use split white urad dal for dal makhani.
June 19th, 2008 at 3:38 pm
Dear Manjula Aunty,
I have split white urad dal right now, not the whole urad. In your opinion, can I use the split urad for this recipe rather than going to purchase whole urad?
Thank you.
June 14th, 2008 at 5:05 pm
Dear Manjulaji,
I like that the portions from your recipes are suitable for 3 to 4 people (approximately). Too many recipes in books serve 6 - 8 people and is too much food for our small family.
Also, your cooking style reminds me a lot of my mother-in-law back in India. Her style of cooking is uncomplicated, but so pleasing to eat.
Best to you.
June 14th, 2008 at 3:27 pm
Hello Deepa, you can use any kind of cream witch is availabe to you.
June 14th, 2008 at 1:42 pm
Can you please let me know what type of cream is used for Dal Makhani.
Thanks
Deepa
June 10th, 2008 at 8:47 pm
Hi aunty!!! I think you are doing a great job…I used to watch your recipes on youtube but nw I found ur website…thts gr8…am a student and hv jus started cookin…u hv been a gr8 help in makin me learn….thx..:)
May 24th, 2008 at 8:24 am
Rakhee, use yogurt
May 23rd, 2008 at 3:35 pm
Is there a low fat alternative that can be used instead of cream?
May 18th, 2008 at 2:49 pm
i saw ur recipe on the utube n since then i have become a gr8 fan of ur reipes.
they r simple n tasty too.
April 29th, 2008 at 7:33 am
Radhu about 1/4 cup cream
April 28th, 2008 at 8:56 pm
How much of cream is required to be added?
April 25th, 2008 at 12:01 pm
Aunty ji
Your recepies are cool
April 23rd, 2008 at 5:19 pm
Wow, this looks amazing.
Can’t wait to try it during a nice cool evening!