DirectionsStep1Add urad dal and rajma to a large pot and rinse them well a few times. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce the soaking time, you may soak them in boiling hot water for 4 t…Step2Later drain the water and rinse them well.Step3Pour 4 cups fresh water and pressure cook for 10 whistles on a medium heat. You can also cook in a pot until soft and tender adding more water as needed. If cooking in instant pot, pressure cook on high pressur…Step4Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup hot water and continue to cook for another 3 t…Step5Heat a heavy bottom pot with butter & ghee. If using whole spices, add them and saute for half a minute. Then add onions and fry until they turn golden.Step6Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away.Step7Then transfer tomato puree and cook for 3 to 4 minutes until thick.Step8Add salt, chilli powder & garam masala. Saute well until the masala smells good and turns thick.Step9Mash the cooked urad dal slightly and pour it along with the stock. Pour another 1 cup hot boiling water & mix.Step10Cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom. After 60 mins, the dal thickens.Step11Add another 1⁄2 to 1 cup hot boiling water and continue to cook until thick. This takes another 30 mins. Totally cook for about 90 mins from the time you added the cooked dal to the pot.Step12Then add kasuri methi and pour cream. Stir and cook again for 6 to 8 mins until it becomes thick and creamy.Step13Taste and add more salt if needed. Add butter and mix well.Step14Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Then place it on the foil kept over dal or in the steel cup.Step15Quickly pour 1⁄4 tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another 1⁄4 tsp ghee on the coal and repeat the smoking.Step16Garnish dal makhani with butter or cream & serve with fluffy Basmati rice or naan.Step17Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.Step18Once the butter melts, add onions and saute until transparent. Add ginger garlic paste and saute for 30 seconds.Step19Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5 mins.Step20Drain the water from the lentils and add them. Pour 3 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.Step21Press CANCEL button. Secure the Instant pot with the lid. Position the steam release handle to sealing.Step22Press PRESSURE COOK button and set the timer to 30 mins.Step23When the IP finishes it will beep. Wait for the pressure to release naturally.Step24Open the lid. You will see the dal being runny at this stage. Add salt & slightly mash the urad dal, not rajma.Step25Press SAUTE button. Adjust the setting to LOW by pressing the saute button twice.Step26Cook further stirring often until thick. When most of the moisture evaporates, dal turns thicker. Optional - I prefer to add 1 more cup of hot water in 2 batches, 1⁄2 cup each time. Cook further until really creamy and thick.Step27Then add cream and kasuri methi. Continue to cook until creamy.Step28Stir in the butter and garnish dal makhani with creamIngredientsIngredients1 cupWhole Black Lentil (200 grams black gram - whole urad dal)¼ cupRajma (red kidney beans, optional)4 cupsWater (for pressure cooking - more for pot)3 tablespoonsUnsalted Butter (divided - 1 1/2 tbsp + 1 1/2 tbsp)1 tablespoonGhee1 Medium Onion (finely chopped, 65 grams)1 tablespoonGinger Garlic Paste1 cupTomato Puree (210 grams)2 teaspoonsSalt (adjust to taste)1 ½ teaspoonsRed Chilli Powder (adjust to taste, I use 1 1/2)1 teaspoonGaram Masala (use flavorful one)2 cupsWater (preferably boiling hot)½ teaspoonKasuri Methi (dried fenugreek leaves, optional)¼ cupCream (more for garnish, heavy cream, whipping cream)1 Bay Leaf (optional)2 Green Cardamoms (optional)1 Black Cardamom (optional)See moreNutritionalNutritional410 Calories22 gTotal Fat59 mgCholesterol37 gCarbohydrate1,220 mgSodium15 gProteinFrom indianhealthyrecipes.comRecipeDirectionsIngredientsNutritionalExplore furtherHow to make dal makhani, the most luxurious and creamy …washingtonpost.comHow to make the perfect dal makhani Food The Guardiantheguardian.comDal Makhani Recipe » Dassana's Veg Recipesvegrecipesofindia.comDal Makhani (Indian Lentils) - Allrecipesallrecipes.comDal Makhani - sanjeev kapoorsanjeevkapoor.comRecommended to you based on what's popular • Feedback
Dal Makhani Recipe (Authentic Punjabi Style)
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WEBFeb 22, 2024 · Soak both ¾ cup whole black gram (whole urad dal) and ¼ cup kidney beans (rajma) overnight in enough water for 8 to 9 hours. …
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WEBFeb 22, 2021 · For low calorie dal makhani. To make low calorie dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain. Combine the urad, rajma and …
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WEBDec 25, 2018 · Cook the lentils in a slow cooker - Add the soaked lentils and beans to the slow cooker along with all the other ingredients except …
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WEBApr 6, 2019 · 1- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight. 2- In the …
WEBMar 28, 2024 · Combine water and urad dal in a 4 1/2- to 6-quart slow cooker. Soak for 8 to 12 hours. Turn the slow cooker to Low. Stir in kidney beans, onion, garlic, ginger, salt, cardamom, cloves, turmeric, cumin, …
WEBApr 12, 2020 · 1 - Start the Instant Pot on saute mode and once hot add the butter (or oil/ghee). Stir in the cumin seeds, bay leaf, black and green cardamom, and asafoetida. 2 - Once the seeds splutter, add the onions …
WEBNov 8, 2021 · Mix well. Add the bean boiling water to the tomato paste mixture in the skillet, stirring until the mixture is smooth. Add the cooked beans and celery leaves. Mix well. Cover your skillet and reduce the …
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WEB4 days ago · This Instant Pot Dal Makhani recipe gets done just in one-pot, is the simplest and easiest version I make. While using the sauté option, you can even set it to the …
WEBJul 7, 2023 · Add chopped tomatoes to a blender jar, blend into a puree, and set aside. Heat ghee and butter in a pan, or use 1-2 tablespoon of oil for vegan Dal Makhani. Add a bay leaf, cinnamon stick, green …
WEBDrain the water. In a pressure cook add dal, rajma, moti elaichi, cloves, tej patta, cinnamon, salt, turmeric and slit green chillies along with 4 1/2 cups of water. Close the cooker and …
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WEBJun 24, 2021 · Keep a bowl in the center of the skillet with the dal and keep the hot coal in the bowl. Drizzle a few teaspoon of oil over the coal and immediately close the lid of the skillet. Let the dal absorb the smoke for …
WEBApr 1, 2020 · Heat up a dutch enameled cast iron on medium heat, once hot, add 1 tablespoon butter and 1 tablespoon oil. 2. Add cumin seeds, let it sizzle for about 30 seconds. 3. Add the ginger and garlic. Cook for about …
WEBJan 23, 2024 · Next, add the spices and salt, and stir for a minute on low heat. Following this, pour in the tomato puree and cook on medium-low heat until the oil separates. Step 5. Add the cooked dal to the spiced …
WEBEnjoy this rich, creamy dal with some naan or steamed rice.It’s a dish that’s filled with the warmth and love of a home-cooked meal. Pro Tips. Soak the Dal Adequately: Soaking …
WEBNov 14, 2023 · After soaking overnight, rinse the dal and pressure cook it in 3 Cups of Water, Pinch of salt. for 6-7 whistles. If you are using Instant Pot, add rinsed beans and …