Dal Makhani – Curry using whole Black Gram
Dal Makhani Recipe
Ingredients:
- 1 cup whole black gram, soaked overnight
- 1/2 cup red kidney beans, soaked overnight
- 3 cups water for pressure cooking
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 2 large tomatoes, pureed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 tbsp kasuri methi
- 2 tbsp cream
- 1 tbsp butter
- coriander leaves for garnishing
- salt to taste
Instructions:
- Soak whole black gram and red kidney beans overnight in enough water.
- Rinse the soaked gram and beans thoroughly and pressure cook it with 3 cups water and some salt for around 8-10 whistles or until they are soft and well-cooked.
- Heat oil or ghee in a pressure cooker and sauté onions until they are golden brown.
- Add ginger-garlic paste and sauté for a minute until raw smell goes away.
- Add tomato pulp and cook until oil separates and the tomatoes are cooked completely.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder and mix well.
- Add cooked black gram and red kidney beans and mix well.
- Add water if the curry is too thick and mix well. Add kasuri methi and cream and cook on medium heat for around 10 to 15 minutes.
- Add butter at the end and mix well until it melts completely. Garnish with coriander leaves and serve hot with rice or Naan.
Dal Makhani is one of the most loved and popular dishes in North India. It is made with whole black gram and red kidney beans, cooked in a creamy and spicy tomato-based sauce. This rich and flavorful curry is perfect for any occasion, from a simple meal at home to a grand party or special event.
Dal Makhani In Restaurant Style
Ingredients:
- 1 cup whole black gram, soaked overnight
- 1/2 cup red kidney beans, soaked overnight
- 3 cups water for pressure cooking
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 large tomatoes, pureed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1 tbsp kasuri methi
- 2 tbsp cream
- 1 tbsp butter
- 2 tbsp chopped coriander leaves
- salt to taste
Instructions:
- Soak whole black gram and red kidney beans overnight in enough water.
- Rinse the soaked gram and beans thoroughly and pressure cook it with 3 cups water and some salt for around 8-10 whistles or until they are soft and well-cooked.
- Heat oil or ghee in a pan and add cumin seeds.
- Once the cumin seeds start sizzling, add finely chopped onions and sauté them until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute or until the raw smell disappears.
- Add tomato puree and cook for 5-7 minutes on medium heat until oil starts separating from the mixture.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder and mix well.
- Add cooked black gram and red kidney beans and stir well.
- Add water if the curry is too thick and mix well. Add kasuri methi and cream and cook on medium heat for another 10 to 15 minutes.
- Add butter at the end and mix well until it melts completely. Garnish with coriander leaves and serve hot with rice or Naan.
Dal Makhani is also known as Maa ki Daal, which literally means ‘Mother’s lentil.’ It is considered a comfort food and is usually served with Naan or rice. This restaurant-style recipe is perfect for impressing your guests or for indulging in a luxurious meal at home.
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