Dal Makhni/Makhani Or Kali Dal Or Makhni Dal

Name: Dal Makhani
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Cuisine: North Indian
Ingredients: Whole Urad Dal with skin (find in an Indian grocery store) 1 cup; Handful of Chana Dal; Onion 1 small or 1/2 medium size; Ginger 1" long piece; Garlic 5 to 7 pods; large Tomatoes boiled & pureed 2; Turmeric Powder 1/2 teaspoon; Red chili powder 1/2 teaspoon; Coriander powder 1 tablespoon; Whole jeera/cumin 1 tablespoon; Kasuri methi 2 tablespoons; Green Cardamom pods 3-4; Cinnamon stick 1; Cloves 4-5; Bay leaf 1 large; Unsalted butter 1 stick; Vegetable oil 3 tablespoons; Garam masala powder 1 teaspoon; Salt to taste; Cream 1/2 cup; Chopped Coriander leaves for garnishing

Dal Or Indian Lentil
Sep 04, 2013
Moumita Ghosh
46 Likes

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Details

Yields

4 serving(s)

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Time

Preperation
45 Minutes

Cooking
60 Minutes

Vegeterian

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Cooking Level
Medium

Meal Type
Dinner

Cuisine
North Indian

Ingredients of Dal Makhani

Whole Urad Dal with skin (find in an Indian grocery store) 1 cup
Handful of Chana Dal
Onion 1 small or 1/2 medium size
Ginger 1" long piece
Garlic 5 to 7 pods
large Tomatoes boiled & pureed 2
Turmeric Powder 1/2 teaspoon
Red chili powder 1/2 teaspoon
Coriander powder 1 tablespoon
Whole jeera/cumin 1 tablespoon
Kasuri methi 2 tablespoons
Green Cardamom pods 3-4
Cinnamon stick 1
Cloves 4-5
Bay leaf 1 large
Unsalted butter 1 stick
Vegetable oil 3 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Cream 1/2 cup
Chopped Coriander leaves for garnishing

Directions to make Dal Makhani in steps

Steps

Take a bowl and add the Black Urad Dal and soaked in water for 8-10hrs or overnight & then boil along with the Chana Dal for 30-45 minutes.
In the meantime make a smooth paste of 'Onion, ginger & garlic' without adding any water.
Heat oil in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and saute till the fragrance comes.
Add "Onion, Ginger, Garlic paste" Turmeric powder and fry till oil oozes from the them and then add the tomato puree.
Cook the masala till the tomatoes are well cooked. When the puree comes to a boil add Chili Powder , Coriander Powder, Salt. Cover it with a lid & let it cook for 10 minutes on low flame.
After 10 minutes open the lid & add the butter. Now add the water of boiled dal and cook it for few more mins before add the dal.
After few minutes add the boiled dal and cover it and let it cook for 30mins on low.
But stirring every 2 minutes to avoid burn at the bottom.
After 30 minutes add kasuri methi and 1/2 cup cream and boil for 5 minutes & serve.

More Pictures to show the delicacy

Serving Tips

Serve with Jeera Rice Or Naan, Or Tandoori Roti & onion slices on the side.

4.00 Amazing! Rank - 4 Based on 46 reviews