Dal Makhani is a thick, creamy dal made by cooking slowly for longer duration. One needs to follow the recipe to let the flavors get absorbed well in the lentil. The ingredient list for age old recipes is usually simple and not long, because most of the times it’s about the process than just the ingredients in a recipe.
This is not a new dish or a recipe development! But for me, every time I make Dal Makhani, it is when I am missing home especially being in the region I grew up in. I am out & out North Indian & love my Paranthas, Pakoras, Sarson ka Saag, Palak Paneer & Dal Makhani with Naan.
But being in Western India, a true Dal Makhani, Boondi Raita, Kadai Paneer, Malai Kofta are some dishes I miss the most. I have tried the bestest of best restaurants but when it comes to giving the real taste of North Indian dishes they fall way short. Whenever I crave for these delicacies, I make them myself.
Traditionally Dal Makhani, is cooked on slow fire for hours and even days together. But in this fast pace age, that’s a bit too much to achieve. Over the years I’ve learnt a simple secret to a great Dal Makhani, boil the dal & rajma a day in advance & keep it in refrigerator.
On the day of serving, simply cook with gravy on slow for atleast 1/2 hour to 1 hour & allow it to thicken. And there you have the rich dal makhani with rich taste which has developed over the 24 hours you kept it in refrigerator.
I love this version, my family love it. Very sure you will love it too!
- 1 cup whole urad whole black lentil
- 1 tbsp rajma kidney beans
- 2 tbsp mustard oil
- 3 tomatoes
- 2 onions
- ½ inch fresh ginger
- 2-3 green chilies
- ¼ cup cream
- ½ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- to taste salt
- ½ bayleaf tejpat
- 2 cloves laung
- ½ stick cinnamon dalchini
- 2 big cardamom badi elaichi
- Soak urad & rajma overnight.
- Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
- In the meanwhile, grind tomatoes, onions, green chillies & ginger.
- In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
- Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
- Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
- Serve hot with naan/ roti/ parantha/ flat bread.
As this is a traditional recipe it makes for perfect holi celebrations round-the-corner.