Soya Keema Matar
Soya Keema Matar
August 9, 2017

Dal Makhani

Dal Makhani

Dal Makhani

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab.

Let me tell you there is little difference between Dal Makhani and Maa ki Dal recipes:
Dal Makhani – It has very creamy, rich and medium spicy taste. And it is made from whole urad with rajma. Butter and cream is used in this recipe to make it creamy and rich. Butter is used in the recipe that’s why it is called Dal Makhani. Makhani means buttery.
Maah di dal or kaali dal – It is light in texture with spicy taste. It is kind of everyday healthy dal recipe because there is no butter or cream used. And it is made from whole urad only. In Punjabi, urad dal known as maah (not maa-mother) and how it is called as maah di dal.

Today I am going to share the recipe of Dal Makhani.
This is a classic punjabi dish. It is prepared with whole black urad dal and rajma as the primary ingredient. This healthy and protein rich dish is made by combining the lentils along with the spicy sauce made with onions and tomatoes. The flavor of cumin, ginger and garlic enhances the taste and, the gravy is creamy and delicious when prepared with butter and fresh cream, for low fat version you can replace it with oil and milk.

Preparation Time: 5 min || Cooking Time: 15 min || Serves: 2-3 people

Dal Makhani Ingredients:

  • 3/4 cup whole black gram/whole urad dal
  • 3 tbsp kidney beans/rajma
  • 1”piece cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 2 cardamoms
  • 1 tsp punjabi garam masala
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 large size onion, chopped
  • 2 medium size tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 tbsp butter or ghee or oil
  • 2 to 3 tbsp full fat cream (optional)
  • salt as required

How to prepare Dal Makhani:

  • Heat oil in a pan. Add ground nuts, mustard seeds and cumin seeds, allow to splutter.
  • Then add curry leaves, chopped green chilies, hing and turmeric powder.
  •  Then add chopped onions.Saute the onions till they turn translucent.
  • Then add the leftover rice and salt. Mix well. Stir gently without mashing the rice. Cover the pan for a min.
  • Garnish with chopped coriander. Serve hot.
Darshana Shah

I am an Electronic Engineer and now a Housewife. ‘Cooking’ was never my passion. My mom & my relatives would have never thought that I could cook someday, let alone the thought of me having my own cooking blog site. After marriage I started cooking for my husband, initially it was a job for me and I never realized when that job became my passion. Now Cooking moves me & Cooking for my family & friends is a fantastic way to bond, reduce stress, and feel satisfied.

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