Dal Makhani, also known as Kaali Dal, is the name of this popular Punjabi Sunday special dal.
However, at home, we call it ‘Maah ki Dal’. As a child, whenever Mom said she was cooking Maah Ki Dal, I remember asking, ‘Oh, then what will Dad eat?’ 🙂
This is how Mom makes it.
Serves 4
Ingredients
200 Grams Whole Black Urad Dal
2 Cloves
½ Tsp Turmeric Powder / Haldi
Salt to taste
For the Bhuna Masala
4-5 Tbsp Oil
3-4 Cloves
2 Badi / Black/ Kaali Elaichi
1 Tsp Jeera
2 Bay Leaves
4 Medium-sized Onions, chopped very fine (or pureed)
4 medium-sized Tomatoes, chopped very fine (or pureed)
2 Tbsps Ginger-Garlic paste
Turmeric Powder / Haldi
Red Chilli Powder / Lal Mirchi
Coriander Powder / Dhaniya
Garam Masala
Salt, all to taste.
Method:
Wash the Urad Dal well and soak overnight.
Drain the water the next day and wash again. Add 2 Cloves, Salt, and Turmeric.
Pressure cook with water 2 inches above the Dal, till the Dal is almost done.
Bhuna Masala
Heat Oil.
Add Jeera and wait for it to pop.
Add the Cloves, Kaali Elaichi and Bay Leaves. Saute for a bit.
Add chopped or pureed Onions and cook until transparent.
Add Ginger Garlic paste and cook for another 2-3 mins.
Add chopped or pureed Tomatoes and cook until they start to soften.
Add Salt, Haldi, lal mirch powder, dhaniya powder, and garam masala. Mix well and cook this mixture until the oil starts separating.
Add the cooked Bhuna Masala to the almost-cooked Dal and pressure cook once more till done.
Add water at this stage, if required.
Now this is the important part;
After the Dal is cooked, add 4-5 Teaspoons of Ghee or White Butter and slow-cook on a low flame for at least 15-20 minutes, stirring in between.
This is what gives the Dal a creamy and buttery taste, hence it is called Makhani.
This Dal tastes better when it is allowed to sit for a while. It always enhances the taste if you cook it a couple of hours before eating. If you plan to have it for dinner, cook it in the morning of that day.
You can use this same recipe to make Rajma (using the large, wine-colored Rajma) and Chole (Using the white Kabuli Chana to make them) as well. Substitute the Urad Dal with soaked Rajma/Chole. Do not add the White Butter; add only Ghee in the final stage. Skip the Ghee if making Chole.
- 200 Grams Whole Black Urad Dal
- 2 Cloves
- ½ Tsp Turmeric Powder / Haldi
- Salt to taste
- For the Bhuna Masala
- 4-5 Tbsp Oil
- 3-4 Cloves
- 2 Badi / Black/ Kaali Elaichi
- 1 Tsp Jeera
- 2 Bay Leaves
- 4 Medium sized Onions, chopped very fine (or pureed)
- 4 Medium sized Tomatoes, chopped very fine (or pureed)
- 2 Tbsps Ginger-Garlic paste
- Turmeric Powder / Haldi
- Red Chilli Powder / Lal Mirchi
- Coriander Powder / Dhaniya
- Garam Masala
- Salt, all to taste.
- Wash the Urad Dal well and soak overnight.
- Drain water next day, wash once more. Add 2 Cloves, Salt and Turmeric.
- Pressure cook with water 2 inches above the Dal, till Dal is half done.
- Bhuna Masala
- Heat Oil.
- Add Jeera and wait for it to pop.
- Add the Cloves, Kaali Elaichi and Bay Leaves. Saute for a bit.
- Add chopped / pureed Onions and cook till transparent.
- Add Ginger Garlic paste and cook for another 2-3 mins.
- Add chopped /pureed Tomatoes and cook till they start softening.
- Add Salt, Haldi, Lal Mirch powder, Dhaniya powder and Garam Masala , mix well and cook this masala till the oil starts separating .
- Add the cooked Bhuna Masala to the almost cooked Dal and pressure cook once more till done.
- Add water at this stage, if required.
- Now this is the important part;
- After the Dal is cooked, add 4-5 Tsps Ghee or White Butter and slow cook on a low flame for at least 15-20 minutes, stirring in between.
- This is what gives the Dal a creamy and buttery taste, hence called Makhani.
- You could use this same recipe to make Rajma as well. Substitute The Urad Dal with soaked Rajma. Do not add the White Butter, add only Ghee in the final stage
The dal Makhani recipe looks really great. Infact I have all the ingredients and can manage to stir it up on sunday itself.
I put cream instead of butter in the end. Will try your recipe too. Now a days as the entire family is at home cooking has gone up.everyone has universal way to fight boredom. Eat.
Dal Makhi with Rice is my absolute favourite but I haven’t had it in a while. Will surely be trying this recipe of yours soon, hopefully it turns out well 🙂
I used Rajma, Kali Urad and Whole Masoor daal. Sometimes, I skip major daal. To me, the best part of daal makhani is whenever I have any leftover all, I use it for making burger Pattie or for budhha bowl.
There are two type of people, one who prefer Dal Fry and the other Dal Makhni, I’m surely on the Dal Makhni boat !
Hey my hubby just made Dal makhni mixed with kidney beans a few days ago. It was yummy. Perhaps I should show him this recipe too.
You know I’ve already made Dal Makhni following your recipe and it was a hit at my place! The part about cooking dal with white butter is the best tip.
I have never tried cooking Daal Makhani though I love eating it. Now since o have the recipe from you, will definitely love to give it a try
Dal makhani made with the right balance of masala is just delicious and perfect comfort food.Will remember about the stage of adding butter at the end for the perfect flavor.
You will be surprised, I am not a fan of Daal makhani but the picture of the dish is inspiring me to change my mindset. Will try soon, thanks for the recipe.
I recently made Maa di daal and shared it on my Instagram stories too, the recipe which is so close to heart and brings nostalgia every time I think of it. Having it with homemade tandoori roti with a dollop of white butter, well nothing else can beat it.
I have always felt that dal makhani is a complicated dish and if even a single step goes wrong, it won’t have the desired signature taste of dal makhani, so never tried making it at home. But now I want to give it a try, thanks for the recipe.
I love Dal makhani, it is so yummy and yet so wholesome. Thanks for sharing the Punjabi version of this dish I will try the recipe soon.
While we are ready to celebrate Mother’s day, this recipe is perfect way to pay tribute to the basic yet full of protein curry. Thanks for sharing.
Till a few years before I used to make lot of daal makhani with butter and tandoori roti. I would love to try out this recipe of yours
Dal makhani is a one that everyone loves to have anytime . Thanks for sharing your recipe it’s really looks easy and yummy to make what surely try it out .
We like dal makhni too in the house. It is such a rustic and hearty recipe. I like dal in every form.
Dal Makhani has been our most fav as being a Punjabi it is prepared at least once in 10 days along with Rajma in it. We enjoy it with Parantha or Rumali roti.
This is my favourite dal. I tried this dish and it turns out great. Keep sharing such recipes.