Recipe of Daal Makhani

Welcome to my kitchen, Today we will make Daal Makhni.  Creamy and buttery Daal Makhani is one of India’s most loved daal! This daal makhani recipe is a restaurant-style and tastes awesome. If you love authentic Punjabi food then you are going to love this daal makhani even more. Daal Makhani, that is very much a dish of the Punjab. that can easily be cooked to perfection at home. you can make it in lunch or dinner. You will often find this daal makhani on many restaurant menus as well A luscious, creamy daal recipe loaded with butter, which can be served with naan or paratha or you can serve with rice. so let's go and see how to make Daal Makhni

Ingredients  for Pressure Cook

• 3/4 cup urad daal sabut (whole black lentil) 150 grams
• 1/4 cup rajma (red kidney beans) 60 grams
• 1 teaspoon salt
• water for boiling them

Ingredients  for  Masala for Daal Makhani

• 1 tablespoon ghee
• 3 tablespoons butter, use Amul butter (salted) if possible
• 1 medium-size onion finely chopped
• 1 or 2 green chilies – chopped
• 2 teaspoons ginger garlic paste
• 2 large size tomato puree
• 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon garam masala
• Salt to taste
• water as needed
• 1/2 teaspoon sugar
• 1/4 cup tablespoon low fat cream for garnish
• piece of charcoal optional, for giving daal a smokey flavor

Recipe of Daal Makhani

Step 1:- Wash urad Daal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.

Step 2:- In the morning, through the water in which the daal and rajma were soaked. and transfer the Daal and rajma to a pressure cooker with 1 teaspoon salt. Add around 4 cups of water.

Step 3:- Pressure cook for 18 to 20 whistles on a high flame, till both the urad daal and rajma have cooked thoroughly and softened. If they are not cooked, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more. You can also just mash the urad Daal with a spoon or with your fingers to check the doneness. The same rule applies to rajma too. Keep the cooked beans aside.

Step 4:- Using a potato masher, mash some lentils and beans. Then turn the heat to the lowest heat and let the daal boil while making the masala.

Step 5:- To make the masala, heat 2 tablespoons butter  (Amul salted butter ), and 1 tablespoon ghee on medium flame.

Step 6:- Once the butter melts and hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown.

Step 7:- When the onion becomes golden brown then add the ginger garlic paste and cook for 1 to 2 minutes until the raw smell goes away. Add 1 tsp chopped green chilies and stir for a minute.

Step 8:- Now add tomato puree and mix well. Cook for 2-3 minutes then puree mixer spice till oil starts coming out from the sides.

Step 9:- Add in the boiled daal in puree masala and mix well

Step 10:- Now add garam masala, Kashmiri red chili powder, and salt. Mix well.

Step 11:- Now add 1/2 cup of water, stir well and boil it on low heat for about 45 minutes. Add sugar and mix after the daal has simmered for 45 minutes.

Step 12:- Stir every 10 minutes. else daal will stick to the bottom of the pot. When simmering you can add more water if the gravy looks thick or dry.

Step 13:- When the gravy has thickened enough, then add 1 tablespoon butter and 1/4 to 1/3 cup cream. and mix well. Daal makhani should not too thick or too thin. It should be a medium consistency.

Step 14:- Simmer for 10 more minutes on low heat after adding the cream. Daal will become really creamy by now.

Step 15:- Cover the daal makhani, if you are proceeding on the dhungar method. Otherwise, you can serve daal makhani directly.

Dhungar method for daal makhani (It’s optional if you don’t want to do that then skip it)

Step1:- Heat a small piece of charcoal until it is hot on the heat. With the help of tongs, keep rolling the piece of charcoal so that it burns evenly.

Step 2:- Place hot charcoal in that steel bowl on top of the trivet. Pour melted ghee (around 1 tablespoon) on top of the charcoal.

Step 3:- You will immediately see fumes coming out of charcoal.

Step 4:- Immediately keep this bowl on top of the daal makhani. and close the pan with a lid. Let it remain like this for 2 minutes. After 2 minutes, remove the lid and remove the bowl from daal. 

Serve Punjabi daal makhani garnished with chopped coriander leaves and a few teaspoons of cream. And enjoy eating with naan, tandoori roti, chapatis or steamed rice.