Creamy Dal Makhani Recipe | Authentic Punjabi Style with Butter & Cream

Creamy Dal Makhani Recipe

Dal Makhani is a classic North Indian dish that’s a staple in many Indian households, renowned for its rich and creamy texture. Made with whole black lentils (urad dal) and kidney beans (rajma), this dish is simmered with spices and cooked with butter and cream, making it an indulgent yet comforting dish. Whether you’re having it with steamed rice, naan, or roti, Dal Makhani will surely satisfy your taste buds. Let’s dive into how you can make this delightful dish at home.

Ingredients

Preparation Time

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Servings: 4

Instructions

1. Soaking the Lentils and Beans:

   • Begin by washing the black urad dal and kidney beans thoroughly. After washing, soak them in water for about 8 hours or overnight.
   • Once soaked, drain the water and rinse them again 5-6 times to ensure they are clean.

2. Cooking in Pressure Cooker:

   • In a pressure cooker, add the soaked dal, rajma, asafoetida, turmeric powder, salt, water, cardamom, and cloves.
   • Close the lid and cook on high heat until you hear 2-3 whistles. Then, lower the heat and let it cook for an additional 15 minutes.
   • Turn off the heat and allow the pressure to release naturally. If the dal and rajma aren’t fully cooked, you can pressure cook for another 2 whistles.

3. Making the Tempering:

   • In a separate pan or kadhai, melt butter on medium heat. Add cumin seeds and let them sizzle for about 10 seconds.
   • Add the finely chopped onion and cook until it turns soft and golden brown.
   • Once the onions are soft, add tomato puree, chopped green chilies, and grated ginger. Cook for 1 minute.
   • Next, add red chili powder, coriander powder, and stir well. Let this cook for another 2 minutes, allowing the spices to blend together.

4. Combining the Dal:

   • Once the tempering is ready, add the cooked dal and rajma to the pan with the spices. Stir well to combine.
   • Let it simmer for about 15 minutes on low heat, allowing all the flavors to infuse.

5. Finishing Touches:

   • After 15 minutes, add garam masala, fresh cream, and 1 tablespoon of butter to the dal. Mix everything thoroughly and let it cook for an additional 5 minutes.
   • Once done, turn off the heat and let it rest for a few minutes before serving.

6. Serving:

   • Serve hot with steamed basmati rice, naan, or roti. Garnish with additional cream or coriander leaves if desired for an extra touch of richness.

Tips for Perfect Dal Makhani

• Soaking the Lentils & Beans: Soaking the urad dal and rajma overnight ensures they cook faster and achieve a softer texture.
• Low and Slow Cooking: For the best results, cook the dal on low heat. This will allow the flavors to develop fully and give the dal a creamy texture.
• Adjust Consistency: If you prefer a thinner consistency, you can add more water while cooking. If you like it thicker, let it cook longer to reduce the water content.
• Use of Butter & Cream: Dal Makhani is known for its rich taste, which comes from the generous use of butter and cream. Don’t skimp on these ingredients for the authentic creamy flavor.
• Garnishing: A dollop of fresh cream and a sprinkle of coriander leaves before serving adds a beautiful touch and extra creaminess.

Nutritional Information (Per Serving)

Dal Makhani is a wholesome and delicious dish that is perfect for any special occasion or a comforting weeknight meal. The combination of dal, rajma, butter, and cream makes this dish indulgent yet balanced with proteins, making it a great choice for vegetarians looking for a rich and satisfying meal.