Punjabi Dal Makhani is a super delicious north Indian Cuisine. Dal Makhani has originated from the Punjabi kitchens. The dal makhani ki recipe varies from place to place and so does the taste. Almost all Indian Food restaurants, anywhere across the globe serve this dish. Dal Makhani or also called dal makhni, is one of the most delectable lentil recipes from the North Indian Punjabi cuisine. The key ingredients are Whole Black Lentils & Kindey Beans. The whole black lentils are called Sabut Kali Urad Dal or Kaali Dal & the Kidney Beans are known as Rajma in Hindi.
We have pressure cooked the lentils to save time. However, the traditional recipe recommends boiling the lentils on a low flame before making the dal.
Traditionally, the lentils are boiled for a long time before cooking the dal to make them soft. As we are making this at home we will use the pressure cooker to save time. In most Indian restaurants specializing in authentic North Indian Punjabi cuisine, Dal Makhani is simmered for many hours in a tandoor. The slower it cooks the better it tastes.
Now the making process. The recipe is a three stage preparation. The lentils are cooked separately, the Dal Makhani Masala or Tadka is prepare separately & finally both are mixed and cooked on low flame for a long time before garnishing and serving.
It is best served with Tandoori roti, Lachha Paratha, Butter Naan & Garlic Naan. It tastes amazing with Jeera Rice. Serve Vinegar Soaked Onions and fresh green chilies as condiments.
So learn with this delectable & lip smacking dal Makhani at home.
Mix 1 Cup Whole Black Gram Lentils / Kali Sabut Urad, ¼ Cup Black Kidney Beans / Rajma & 2 Tbsp. Split Chickpea Lentils / Chane Ki Dal. Wash properly multiple times and soak overnight or at least 4 to 5 hours.
After the soaking period, Wash the lentils 3 to 4 times again, before boiling.
To a pressure cooker add the soaked lentils. Then add 2 to 3 cups of water, ½ Tbsp. Salt & 1 Black Cardamom. Pressure cook for 6 to 8 whistles. Do not drain the water.
The lentils will be well done after pressure cooking for 6 to 8 whistles. Mix Well.
For preparing the masala, add 2 Tbsp. Clarified butter & 1 Tbsp. Butter to a wok. They are added together to avoid burning of the butter. If the butter burn the dal will have a smoky flavor.
After the Clarified butter & butter heat up, add 8-10 Pcs of crushed garlic & saute for 30 to 40 seconds.
After sautéing, when the garlic starts giving a good aroma, add 1 Tbsp. Kashmiri Red Chili Powder. Cook with Garlic for 10 to 15 seconds. This is done to give our dal a good color & flavor.