Dal Makhani is an ultimate luscious preparation of mix of whole Black lentils and Rajma in butter, spices and cream. First, soak the mix of lentils and beans, then boil it along with spices. After that, we cook the spices and seasonings in mix of butter and ghee together to make masala base. Lastly, simmer the dal and masala together along with cream and Kasuri methi for good 30-40 minutes. Utterly delicious and creamy Dal makhni is ready to serve. Garnish the Dal Makhani with cream, butter and coriander leaves and couple it with Butter Garlic nan or Kasuri nan or Zafrani Pulao. Delightful Feast is ready!
Hey there All..!!
On the blog is the most popular dal from the land of flavors. Dal Makhani is a renowned dish from Punjab, India. Dal Makhani consists of combination of two variety of lentils (Dal) i.e. Whole black lentil and Red kidney Bean. Both are cooked and seasoned with the melting butter, spices and cream. The rich Dal Makhani is unique in its own way. It does not need a side serving or anything specific to go with it. Well, I served Dal Makhani with Garlic Butter Naan which I will be posting very soon on the blog so that even you do not miss the immense taste this combination.
Although Dal Makhani is high on calories, rich with creamy texture but I believe you should not miss the opportunity of leaving this dish untasted. I have tasted Dal Makhani a few places, the taste turned out to be quite distinct as compared to that from its origin. Also, I found out that in Northern India the flavors, texture and taste of Dal Makhani were similar to each other and perfect to tongue.
Dal Makhani is a dish straight from the kitchens of Punjab which is now a proud and demanding recipe in the Indian Cook Book also variations of Dal Makhani is served in restaurants beyond the borders. It is popular because of its flexibility on the table to go with anything and any day be it be served as a compliment to the other dishes or be it the main meal itself. In Weddings or in Birthday parties or just weekend family gathering, Dal Makhani adds a life in the menu. As dal makhani is loved by all and it adjusts with every Indian or Mughlai dish on the menu.
Moving down to the Ingredients, make it a note that best things do take time and so does Dal Makhani. Sabut (Whole) Urad Dal, Rajma, Ginger, Garlic, Ginger-garlic paste, Onion, Tomatoes, Spice powders, Cream, Kasuri methi, Butter and Ghee. Not to mention, soaking the lentil and rajma is the most time consuming period since it is very important to soak both of them well. Then equally important is the boiling, cooking, mashing of lentil and beans together, is the task to be followed.
Even though the making of dal makhni is lengthy process, but the result I assure you that the hard work and time dedicated to the Dal Makhani is the reason of the wonderful outcome of this recipe. Not only this Dal makhani is our love but we also have many other favourites Kali Dal Gosht, Kali Masoor dal Paneer Makhanwala and Achari Turai Dal
On the whole, it is definitely rich not only in flavour but the taste is absolutely divine. My family loves it to the core and does not prefer any side servings like vegetable, kababs etc. with it. They say, “When there’s Dal Makhani, There’s no need of anything else.” In fact they quickly start tasting it even without a bread/roti or Rice. Dal makhani when coupled with garlic butter nan or Kasuri nan, or even lachcha paratha and Zafrani pulao is an ultimate bliss. The garnish on the Dal Makhani with cream/butter and coriander tops the world.
Let us without utilizing any another minute, note down the steps to be followed for our very own home-made Dal Makhani.