Dal Makhani Recipe

Yummy - Gummy Dal Makhani 

A Punjabi curry made from Black Urad Dal (Whole black Gram) and Rajma (Red Kidney Beans) which is rich and creamy.  Slow cooking Dal ... Keep on stove on a low flame and forget for 1 hour that something is cooking:) .... Not a joke ! 

Preparation Time  :  20 minutes 

Soaking Time        :  8-10 hours 

Cooking Time       : 2 hours or more (more you let it cook , more creamy dal you will be enjoying) 

Ingredients : 

• 1 cups whole black gram or urad dal  

• 1/2 cup red kidney beans or rajma 

• 1 medium onion grate it finely or make a gravy / paste 

• 3 tomatoes grated or 1 cup of tomato puree 

• some ginger garlic grated  

• salt tot taste 

• 1 tbsp of rajma masala or garam masala 

• 1 tbsp of red chili powder 

• less than 1/2 tsp of turmeric powder 

• pinch of sugar and asafoetida 

• 3-4 tbsp of  butter (you can use more) 

• 1/2 cup of cream (optional) - I haven't used it in this recipe 

• 1/2 cup of milk 

• water 

How to prepare : 

Wash and soak Dal and Rajma overnight and pressure cook it with 6-7 whistles and let it cook on a low flame for abour 1/2 an hour. 

• Open the cooker lid and mix the dal and smash it with spatula or spoon. The dal should be soft and should break easily. If it is hard still pressure cook again for 3 whistles. the catch is to have overcooked dal which is soft and gets mixed easily. 
• Grate or paste onion, tomatoes, ginger , garlic. 
• Heat a tsp of oil and a tsp of butter and add grated ginger, garlic onion and saute till they turn translucent or brown. Add chilis if you are using it for the recipe. Its optional. 
• Add tomato puree or grated tomatoes and mix well. 
• Add little salt and cook the gravy till it is cooked nicely and you can see the oil leaving the sides of the pan or cooker. 
• Add pressure cooked dal and rajma and mix well. 
• Add salt, chili powder, turmeric powder, garam masala or rajma masala and mix well. 
• Add little water and put the flame on low. 
• Let the dal cook till it starts thickening and you can see starch on the top of the dal. 
• Mix in intervals so it doesn not stick to the bottom. 
• Once the dal has become less (when the water is absorbed ) add milk and cook again for 1/2 an hour or more. 
• Mix frequently and let the dal get thicken till you get the right consistency. 
• By now it should get gummy and like dosa or idli batter. 
• Decorate it with cream or milk . 
• Serve it with Naan, Parathas, Rice, Onions