Dal Makhani recipe: Authentic Punjabi Dal Makhani Recipe | Creamy and smoky lentils

Introduction

Dal Makhani is the crowning glory of Punjabi cuisine. A creamy, buttery lentil preparation made using whole black gram (urad dal) and kidney beans (rajma) slowly cooked to perfection is something that one finds regularly in North Indian households as well as loved across the globe. It is easy enough for any beginner but with a guaranteed authentic taste. Here is the simple recipe for making Dal Makhani.

______________________________________

What is Dal Makhani?

Dal Makhani literally means "buttery lentils," this is an indulgent meal made using lentils, tomatoes, spices, butter, and cream. That smoky flavor and creaminess of it makes people love to use it specially for the parties or during comfort meals.

_____________________________________________________

Why You Would Love This Recipe

1. Deep Authentic Taste. It employs whole spices with slow cooking in order to capture that real Punjabi taste.

2. Creamy Texture Just Like Dhabas: Butter along with cream makes the most luxurious Dal Makhani texture possible.

3.\tAdjustable: smoked flavor and vegan alternatives are available.

_______________________________________

Ingredients

For the Lentils:

• 3/4 cup whole black gram (urad dal)

• 1/4 cup kidney beans (rajma)

• 3 cups water

For the Base:

• 3 tbsp butter (or vegan butter)

• 1/2 tsp cumin seeds

• 2-3 cloves

• 2-3 green cardamoms

• 1 black cardamom

• 1-inch cinnamon stick

• 1 medium Indian bay leaf (tej patta)

• 1/2 cup finely chopped onions

• 2 large tomatoes, pureed (or 1 cup canned tomato puree)

• 2 tsp ginger-garlic paste

• 1 tsp chopped green chilies

• 1/2 tsp red chili powder (or smoked paprika for smoky flavor)

• 2-3 pinches nutmeg powder

• Salt to taste

For Garnish:

• 1/4 cup cream (or cashew cream for vegan option)

• 1/4 tsp dried fenugreek leaves (kasuri methi)

• Fresh coriander leaves, chopped

________________________________________

Instructions

Step 1: Soak and Cook Lentils

1. Wash and soak urad dal and rajma in water for 8-9 hours or overnight.

2. Drain, then pressure cook with 3 cups water on high for 18-20 whistles until soft and creamy.

3. Mash some lentils and test to see if they are soft; reserve the liquid as well.

Step 2: Tomato Puree

1. Mash fresh tomatoes in a smooth puree, or else use canned tomato puree

Step 3: Sauté spices and onions

1. Heat butter in a deep pan on medium flame.

2. Add cumin seeds, cloves, cardamoms, cinnamon, and bay leaf and sauté till the aroma comes.

3. Now add onions and let them turn golden brown

4. Now mix ginger-garlic paste and let it get browned off its raw smell.

5. Add green chilies and tomato puree; stir until oil separates from the mixture.

Step 4: Mix Lentils with the Base

1. Add cooked lentils with the stock in the pan and mix well.

2. Add 1 cup of water to adjust consistency, if necessary.

3. Let it simmer, uncovered, for 25-30 minutes, stirring occasionally to avoid sticking.

4. Add cream, kasuri methi, and salt; mix well.

Step 5: Add Smoky Flavour (optional)

1. Heat a small piece of charcoal until it is red hot.

2. Put the charcoal in a steel bowl placed in the dal pot, drizzle with oil, and cover tightly for 2 minutes.

________________________________________

Serving Suggestions

Serve Dal Makhani hot with:

• Naan, Tandoori Roti, or Paratha

• Plain Basmati Rice or Jeera Rice

• Side accompaniments like salad, yogurt, or pickles

________________________________________

Storage and Reheating Tips

• Refrigerate: Store in an airtight container for up to 3 days.

• Freeze: Freeze portions for up to 2 weeks. Thaw overnight in the fridge.

• Reheat: Warm on low heat, adding a splash of water to adjust consistency.

________________________________________

Expert Tips

1. Soaking: Overnight soaking ensures even cooking and creamy texture.

2. Slow Cooking: Enhances flavor and texture, making the dish irresistibly creamy.

3. Vegan Alternative: Replace butter with plant-based butter and cream with cashew or almond cream.

4. Smokiness: If charcoal isn't available, use smoked paprika.

5. Consistency: Adjust water for desired thickness.

________________________________________

FAQs

Q: May I omit the cream? A: Yes, though the cream gives richness and will balance the acidity from the tomatoes.

Q: Must I use fresh lentils? A: Fresh is best, but if you don't have any around, canned will do. Be sure to rinse them really well and cook them until soft.

Q: How may I make it spicy? A: Add more green chilies or a pinch of cayenne pepper.

This authentic Punjabi Dal Makhani recipe will elevate your meals. Its creamy, smoky flavors paired with naan or rice promise an unforgettable dining experience. Try it today!