Dal Makhani: A Creamy Delight from Punjab

Dal Makhani is a beloved dish that hails from the vibrant cuisine of Punjab, India. Known for its creamy texture and rich flavors, it is made from black lentils (urad dal) and kidney beans (rajma) cooked in a spiced tomato-based gravy, enriched with butter and cream. Let’s dive into the simple steps to make this classic dish at home.

Ingredients

• For Lentils:
  • ¾ cup whole black gram (urad dal)
  • ¼ cup kidney beans (rajma)
  • 3 cups water
• For Gravy:
  • 3 tbsp butter
  • ½ tsp cumin seeds
  • 2-3 cloves
  • 2-3 green cardamoms
  • 1 black cardamom
  • 1 small cinnamon stick
  • 1 bay leaf
  • ½ cup finely chopped onions
  • 2 large tomatoes (pureed)
  • 2 tsp ginger-garlic paste
  • 1 tsp chopped green chilies
  • ½ tsp red chili powder
  • A pinch of grated nutmeg
  • Salt to taste
• For Finishing:
  • 2-3 tbsp cream
  • Fresh coriander for garnish

Step-by-Step Recipe

1. Soaking and Cooking Lentils

1. Soak urad dal and rajma overnight (at least 8-9 hours).
2. Drain and rinse them thoroughly.
3. Add them to a pressure cooker with 3 cups of water. Cook for 18-20 whistles or until the lentils are soft and creamy. Set aside.

2. Preparing the Tomato Puree

1. Blend two large tomatoes into a smooth puree. You can also use canned tomato puree if preferred.

3. Making the Base Gravy

1. Heat butter in a pan on medium-low heat.
2. Add cumin seeds, cloves, cardamoms, cinnamon, and bay leaf. Let them splutter.
3. Stir in the chopped onions and sauté until golden.
4. Add ginger-garlic paste and sauté until the raw aroma disappears.
5. Add the tomato puree and mix well.
6. Season with red chili powder and grated nutmeg. Cook until the mixture thickens and the oil separates from the edges.

4. Combining Lentils with Gravy

1. Add the cooked lentils and kidney beans to the pan. Stir gently to combine.
2. Pour in some water to adjust the consistency and let the mixture simmer on low heat for 25-30 minutes. This slow cooking enhances the flavors.

5. Adding Creaminess

1. Stir in cream and mix well. Let it simmer for a few more minutes.
2. Adjust salt and garnish with fresh coriander leaves.

Tips for the Perfect Dal Makhani

• Slow Cooking: The longer you cook, the better the flavors blend. Restaurants often simmer this dish for hours.
• Smoky Flavor: If you want a smoky aroma, you can use a small piece of lit charcoal. Place it in a bowl within the pot of dal, add a little butter or ghee to it, and immediately cover the pot for a few minutes.
• Healthier Version: Reduce butter and cream for a lighter dish, though it may compromise a bit on the richness.

Dal Makhani is best enjoyed with naan, roti, or steamed basmati rice. It’s a dish that brings warmth, comfort, and a taste of Punjab to your plate. Whether for a family dinner or a special occasion, this creamy lentil dish is sure to be a crowd-pleaser!