North Indian

Dal Makhani

  Oct 14, 2020 |   Jyoti Gupta |
  • 4 serves
  • 00h:45m prep
  • 00h:45m cook

Punjabi black urad dal recipe is another popular North Indian dish. Dal makhani or dal makhani is a dish originating from the Punjab region of India. Whole Urad dal is also known as black or kali urad dal due to its whole black color. It is a very nice side dish. You can serve with naan or rice. The primary ingredients are whole black lentils, red kidney beans, butter, and cream. The dish gets its richness from the use of cream or butter, but it can also be prepared with yogurt, milk, or no dairy.


For the dal:

  • 1 cup sabut urad dal (whole black gram) plus a handful of rajma (red kidney beans) thrown in
  • 1 tbsp Sarson ka tel (mustard oil)
  • 1/2 cup tomato puree 
  • Salt to taste
  • 4 or 5 granules hing (asafoetida)
  • 1 tbsp garlic paste & ginger paste
  • 1 tsp
  • 2 liters water

For the tadka:

  • 4 tbsp desi ghee (clarified butter)
  • 2 medium sliced & slit green chili
  • 1/2 cup malai (fresh cream), stirred to make smooth
  • 1 onion, finely chopped
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
Cooking Instructions
  1. Wash the dal well and put it in a pressure cooker. Add the water, salt, ginger - garlic paste, hing, and mustard oil.
  2. Keep the heat on high until the first whistle sounds. Reduce heat to low and pressure cook for 30 minutes; then put off the heat. Open cooker when pressure subsides.
  3. The dal should be soft now. Keep the cooker on medium heat and prepare the tadka on another burner. If you feel the dal is thick, add a little water as the dal will need to be cooked further.
  4. In a tadka pan, heat desi ghee. Add the chopped onions. Stir and add the green chili. Stir-fry for 1 to 2 minutes and keep stirring the dal in between, as well.
  5. Add the tomato puree in the tadka pan and stir-fry the tadka until the onions turn a light brown color.
  6. Add the fresh cream to the dal now and mix well. Reduce heat to low. The dal will need to be cooked until the dal and water become one, as dal makhani is a creamy thick dal. Hence, let the dal cook, and keep stirring regularly.
  7. When the onions are done, reduce heat to low and add the red chili powder, garam masala, and coriander powder. Stir-cook for 1-2 minutes.
  8. Add the ready tadka to the dal and mix well. At this point, if the dal is thick you can add a little water. We need to cook the dal and tadka for a few more minutes on low heat.
  9. Add the cilantro, and let the dal cook until done. Dal makhani becomes tastier the more it is simmered and cooked. It is one of the dals which taste better the following day.
  10. Garnish the dal makhani with cilantro and serve with Naan and Rice or paratha.

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