Are you craving that restaurant-style Dal Makhani but short on time? This recipe uses the magic of Rakesh Dal Makhani Masala to whip up a creamy and delicious version in under an hour!
Ingredients:
¾ cup whole black urad dal (whole black gram, soaked overnight)
¼ cup rajma (kidney beans, soaked overnight)
2 tablespoon ghee
1 tablespoon butter
1 medium onion, finely chopped
2 inches ginger, grated
5 cloves garlic, minced
2 medium tomatoes, finely chopped
1 teaspoon red chili powder
1 ½ teaspoons Rakesh Dal Makhani Masala
½ teaspoon garam masala
Salt to taste
½ cup fresh cream
Cilantro chopped (for garnish)
Dal Makhani litteraly means Buttery Dal. Dal Makhani traces its roots to the Punjab region of India, where it holds immense cultural significance and is a staple in traditional cuisine. This dish has gained popularity across the globe for its exquisite flavours and creamy texture.
Instructions:
- Prep the Dal: Rinse the urad dal and rajma together in water for 15 minutes. Drain and rinse again. In a pressure cooker, combine the lentils with 3 cups of water, salt to taste, and red chili powder. Pressure cook for 4-5 whistles or until the lentils are soft and mushy. Let the pressure release naturally for 5 minutes, then mash the dal slightly with a potato masher.
- Make the Tadka: Heat ghee and butter in a pan on medium heat. Add the chopped onion, ginger, and garlic. Sauté until the onions are translucent, about 5 minutes.
- Build the Flavor: Add the chopped tomato and cook until softened and mushy, about 7 minutes. Stir in the Rakesh Dal Makhani Masala and garam masala, letting the spices release their fragrance for a minute.
- Simmer and Finish: Pour the mashed dal into the pan with the cooked masala. Add a splash of water if needed to adjust the consistency. Simmer for 10 minutes, allowing the flavors to meld. Finally, stir in the fresh cream and bring to a gentle simmer for another 2 minutes.
- Serve Up! Garnish your Dal Makhani with a sprinkle of chopped corriander and serve hot with naan, roti, or jeera rice
Tips:
- For a richer flavor, substitute heavy cream for half the fresh cream.
- Don’t have fresh cream? Use full-fat yogurt thinned with a little milk for a tangy twist.
- Want to add a smoky touch? Tadka the dish with a bay leaf, cloves, and a green cardamom pod before adding the onions.
- Leftovers? Dal Makhani tastes even better the next day! Simply reheat gently and adjust the consistency with water if needed.
