Among the North Indian cuisine, which is famous among people all around the globe, one of the most common dishes comes in the form of Dal makhni. There is no doubt about the fact, that dal makhni is one of the spiciest curries and is loved by almost everyone in India. Also, another fact that comes along with dal makhni is that the dal is quite a heavy preparation and full of calories, so only a small bowl of this is enough in the meals. The basic dal used in dal makhni is urad dal which is uniquely combined with the famous beans called kidney beans or rajma.
Well again, this dish is so common that it is available in almost all restaurants that stretch across India. But there is no comparison to home-cooked food and the same can be done for dal makhni. The food guide below gives you a very handy recipe for dal makhni that can be easily and conveniently prepared at home. Check it out and try your hands on the recipe today!
See More: How To Make Dal Fry
How To Make Dal Makhni:
- Whole Black Gram (sabot kali urad dal): ½ cup
- Red Kidney Beans (rajma): 2 tablespoons
- Salt: to taste
- Red Chilli Powder: 1 teaspoon
- Butter: 3 tablespoons
- Ginger: 2 inch, chopped
- Garlic: 6 cloves, chopped
- Cumin Seeds: 1 teaspoon
- Onion: 1 large, chopped
- Green Chillies: 1-2, slit lengthwise
- Garam Masala Powder: 1 teaspoon
- Tomatoes: 2, chopped
Method To Prepare:
Pick the rajma and the urad dal and remove all the stones and dirt from it. Now wash the dal well and soak it in water for an entire night. Make sure you add about 3 cups of water to the dal and rajma since it increases in size and absorb the water.
In the morning, drain the water from the dal, add the dal to the pressure cooker with three cups water, a little ginger, salt and red chilli powder and cook it for about three whistles or till the time the dal and rajma are soft and mushy. If the rajma is not cooked in three whistles, then keep the pressure cooker on low flame and let it cook completely.
In a pan take some oil and butter and let it heat for about 5-10 seconds. To this add some cumin seeds and let it turn brown. Once done, add the garlic, ginger and onions to sauté it well and bring it to a golden brown colour. When cooked, the dal will also leave a strong and nice aroma. To this add slit green chillies and tomatoes and sauté it well on high heat.
To this add the leftover red chilli powder, and keep cooking till the time the mixture leaves the oil and the tomatoes turn into a pulp form. It is now time to add cooked dal and rajma to the mixture along with some water. Cook the dal till the consistency goes thick. To this add some garam masala and salt if needed. Simmer the dal on low heat until and unless the dals are blended well and are soft.
This should be served hot with steamed basmati rice or any exotic bread or roti.
Tip From The Chef:
According to professional chefs, the dal makhni tastes even better the following day. This only happens when the dal is reheated properly. You can even have the dal on a cold temperature but then make sure that the parathas are hot.
This is one of the North Indian delicacies that even goes well with papad and is awesome in taste for those who are simply food lovers!