Dal Makhani (Lentils cooked in Butter)

Written By Praveena Gudipati on Sunday, February 22, 2015 | 11:26 PM

Dal Makhani is a Punjabi lentil dish. Dal of course means lentils and Makhan is butter. whole black gram (Whole Udad with skin/Minumulu) and Red kidney beans (Rajma) are cooked using butter and cream which makes it a rich dish.Mouth watering ha! The first time I tasted it, was in a restaurant buffet. The usual legume dishes to find in a Indian buffet, especially a North Indian one are Dal Makhani, Thadka dal, Punjabi Chole. All these lentil dishes goes well with Roti, Pulao or any kind of bread. If you like lentil dishes do not forget to check my recipes under the label Dals/Lentils. You will find few of my creations Sprouted Moong Bhaji and Sprouted Kala chana masala.

When I get bored of cooking regular South Indian dal I tend towards this dish. I love to have it with Jeera rice. in fact it was our weekend lunch menu.Also having Jeera Rice for lunch, I made Jowar Roti( Millet Roti/Jonna rotte) for dinner. Surprisingly Dal makhani tasted so good with Jonna Rotte. From now on it's going to be our new combination.I will soon post Jonna Rotte.

Dal Makhani is made using Whole Udad with skin ( Minumulu / Blackgram) and Rajma (Red kidney beans) which makes it a healthy dish.You are getting protein along with fiber. Even though the dish takes time to prepare, the techniques or ingredients used are simple and mostly the dish do not need constant observation.the dish is spiced mildly using home made cumin powder and Garam masala.The cumin powder, ginger in the dish helps with digestion of lentils and prevents gas.I do not like garlic in lentil dishes but you can add chopped or crushed lentils.To cut down calories I did not add cream but you can add if you wish.Also you can just garnish with cream to make it more appealing.

There might be several ways to make this dish and each household will have their own recipe. You can follow my recipe and easily can adapt it to your own liking.

Servings:
Four (4)
Total time:
8hrs 50 minutes(Including soaking)
Category:
Dals/Lentils
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1/2 cup whole Udad with Skin(Black gram/Minumulu)
2 tablespoon Rajma (Red Kidney beans)
2 Thai chili or any other chili
1/4 teaspoon garam masala
1/2 teaspoon cumin powder
2 inch ginger
Salt to taste
2 Roma tomatoes or any other tomatoes
1/4 onion
2-3tablespoon butter
3 teaspoon Oil
1/2 teaspoon cumin
3-4 tablespoon cream ( optional)
2 teaspoon chili powder

Dal Makhani step-by-step Recipe with photos

Soak Dal and beans for 6-8 hrs. I usually soak em overnight. If you are making it for dinner soak em first thing in the morning.
Chop tomatoes into small pieces.
Pressure cook soaked dals with enough water, little salt, tomatoes for 3-4 whistles, on medium heat.
While Pressure cooking; Chop onions into small pieces.
Toast cumin seeds to make a fine powder.You can grind in coffee grinder or in a mortar and pestle.
Heat butter in a pan along with oil. Add cumin seeds and when the seeds splutter add grated ginger.Cook for few seconds.
Add onion pieces. Sautéed till they turn brown.Add green chillies.
Add cumin powder, garam masala and chili powder. Turn off the stove and stir powders. When the masalas hit hot oil/butter they release a nice aroma.
Keep the pan aside.
Open the pressure cooker when the pressure is released.If you see excess water drain it to a separate bowl and leave little water in the cooker. Mash the dals with the back of a big spoon or a Masher.You can use rest of the water while re cooking Dal.
Now add onions and masalas to the cooker and stir in. Add salt to taste. Boil the dal again and simmer for 10 minutes.Add reserved water if needed. (At this stage you can also add cream if you want to).This will allow Dal to take all the flavors in.
Turn off the stove and serve with your choice of Carb. We enjoyed it today with Jeera Rice and Jonna Rotte.