Food

Homestyle Dal Makhani

Dal Makhani or Kaali Dal is what this popular Punjabi Sunday Special Dal is known as.

However at home we call it ‘Maah ki Dal’. As a child, whenever Mom said she is 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.

Dal Makhani Sirimiri

Method:

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.

 

4.5 from 4 reviews
Punjabi Style Dal Makhani
Author: 
Recipe type: Meal
Cuisine: Indian - Punjabi
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
Instructions
  1. Wash the Urad Dal well and soak overnight.
  2. Drain water next day, wash once more. Add 2 Cloves, Salt and Turmeric.
  3. Pressure cook with water 2 inches above the Dal, till Dal is half done.
  4. Bhuna Masala
  5. Heat Oil.
  6. Add Jeera and wait for it to pop.
  7. Add the Cloves, Kaali Elaichi and Bay Leaves. Saute for a bit.
  8. Add chopped / pureed Onions and cook till transparent.
  9. Add Ginger Garlic paste and cook for another  2-3 mins.
  10. Add chopped /pureed Tomatoes and cook till they start softening.
  11. Add Salt, Haldi, Lal Mirch powder, Dhaniya powder and Garam Masala , mix well and cook this masala till the oil starts separating .
  12. Add the cooked Bhuna  Masala to the almost cooked Dal and pressure cook once more till done.
  13. Add water at this stage, if required.
  14. Now this is the important part;
  15. 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.
  16. This is what gives the Dal a creamy and buttery taste, hence called Makhani.
  17. 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

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