Though butter (makkhan) is an important ingredient of this dish but can be avoided if you are conscious on adding those extra calories. Instead of butter skimmed milk can be added to add richness to the recipe without compromising its taste.
This is an easy recipe of dal makhani. It goes well with steamed rice, jeera rice, roti, paratha, naan or kulcha.
Soaking Time – Overnight
Preparation Time – 10 – 15 Mins
Cooking Time – 35 – 40 Mins
• Whole black gram (Khadi urad dal) – 1 Cup
• Rajma (Kidney beans) – ½ cup
• Water – 4 Cups
• Bay Leaf – 1
• Cloves – 2
• Black peppercorns – 5 – 6
• Cinnamon – ½ inch piece
• Black cardamom – 1
• Green cardamom – 2
• Star Anise – 1(Optional)
• Onion finely chopped – 1 Medium size
• Tomato finely chopped – 2 Medium size
• Garlic chopped – 3-4 cloves
• Ginger chopped – 1 inch piece
• Ghee (Clarified butter) – 2 Tbsp
• Unsalted white butter (Makkhan) – 2 Tbsp
• Red chili powder – 1 Tsp
• Turmeric powder- ½ Tsp
• Salt to taste
• Coriander leaves to garnish (optional)
• Unsalted white butter – 1 Tsp
Soaking Procedure –
• Rinse and wash rajma and whole black gram under running water till water comes clear.
• In a bowl add rajma and whole black gram with 4 cups of water along with bay leaf, black peppercorns, cloves, black cardamom, green cardamom, star anise and cinnamon. Cover and soak overnight.
• Do not throw the water used for soaking to retain the aroma and flavours of whole spices. Use the same water in next step.
• Pressure cook rajma and whole black gram dal with salt and turmeric powder, in the same water used for soaking. Cook till 12 -15 whistles. This will take approx. 20 minutes.
• When the pressure/steam is released completely by itself, open the cooker lid and check if dal is cooked. Dal and rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.
• Heat ghee in a heavy bottom kadai or a non-stick pan. Add chopped ginger and garlic and cook till raw smell goes off.
• Add chopped onion and cook till translucent.
• Add chopped tomato and mix well. Cook till ghee starts separating. Keep stirring in between to avoid sticking to the bottom.
• Add red chili powder, turmeric powder and salt. Mix well.
• Add onion tomato masala in boiled dal. Add water if required to get desired consistency. Mix well.
• Cover and simmer for 10 mins to infuse all the flavours together with dal. Stir in between.
• Garnish with unsalted white butter and coriander leaves (optional).
• Serve hot with rice or roti. (Garlic Rice Recipe),(Jeera Rice Recipe), (Steamed Rice), (Ajwain Paratha Recipe)
Tips and Tricks –
• Cooks faster when soaked overnight.
• Do not cover the lid while cooking onion and tomato masala.
• In case you forgot to soak overnight, soak dal and rajma in hot water for about 2 hrs and pressure cook for more time.
Dal makhani these days is not only popular in India but also across the world and hence it is available in top notch Indian restaurants across the world. It can also be found available as a street food in many regions of Punjab served with rice, naan or kulcha.
Facts about whole black gram –
Health benefits & Nutritional Value-
• Rich in nutrients such as protein, minerals, vitamins, fiber and antioxidants.
• Its high in fibre content helps in gastrointestinal issues.
• Helps to reduce symptoms of constipation, diarrhea, bloating and cramping.
• Rich in iron content helps to boost energy.
• Rich in calcium, phosphorus, potassium, iron and magnesium.
• Helps in skin protection like relieving inflammation, getting rid of beauty marks and promoting rapid healing and exfoliation.
• Urad Dal
• Black lentils
• Matpe beans
• Mungo beans
History & Origin –
• Originated from central Asia and India. Now found in many tropical areas of Asia, Africa and Madgascar.