Dal Makhani
April 18th, 2008 filed under Dal (Lentils), Gluten Free
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 dal 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 kidney beans, 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.
Nice post. I love dal makhni, but as I am weight conscious i like to cook it diet style. Check the recipe for diet style dal makhni here – http://www.gdayindia.com.au/dal-makhani-diet-style
If you don’t have time to soak the dal overnight…how long do i have to cook in the cooker?
Hello Manjula! Thank you for another fantastic recipe! Really all of your food is so delicious
Are the red chilies in this recipe fresh? Or are they the dried kind? Thanks.
Sandi,
These are dry red chilies.
Hi Manjula,
Can this recipe be made in a regular pan instead of a pressure cooker?
Thank you!
Mia
Mia,
It will take about one and half hours of cooking.
Hi,
I love this website!!!!! The instructions for this recipe were a bit tricky because in the video 3 cups of water was used, but the written instruction call for four. I can definitely say four cups is too much.
Thanks
I am enjoying learning so many new recipes. I am having trouble finding hing – is there anything I can use instead or can I just leave it out?
Hi Kim,
I don’t have hing either, but I know it won’t make much difference in the taste. Hing is usually used in Indian food to eliminate gas in the stomach since lentils are gaseous.
Manjulaji,
Can I use U.S measuring cups and spoons to follow your recipes?
Thanks!
Shail
Shail,
Yes,
Bhabhi,
Do you have to add Hing we don’t use it so is there any other alternative please let me know bye
Ms.Manjula,
Can u pl. tell me what brand/model pressure cooker u are using in this video.Thank u so much!
Hi,
Cream means sour cream …Which we can find in walmart.please clarify. thank you.
Vidya,
Sout cream and heavy whipping cream are different.
Thanks for reply … so we need to by heavy cream.plz reply .thanks
Vidya, you need to go the milk section of Walmart and look it. It’s liquid like milk, but has more fat and cream in it. Don’t confuse it with sour cream!
Ask a store attendant for help if you need it.
Vidya, in London it’s called single/double cream. They sell it like in small yogurt pots on the milk/yogurt section. I normally use single cream for pasta and cooking in general. Double cream is higher in fat but yummy in deserts XD.
Thank you for the recipe Manjula, it’s lovely!