Punjabi Dal Makhani Or Maa Ki Dal

Dal makhani is one of the most exotic recipeswith smooth velvety texture and lovely flavour  from the Punjabi cuisine.Its called as dal makhni because it is made with black dal/ whole black lentil, red kidney bean/rajma and Makhan/ butter and full fat cream.Dal makhani is rich in calories so if you're working on your diet you can completely avoid the cream and makhan because the key to make a perfect dal makhani is in the cooking process and perfect marination of awesomely blended spices with lentil mix that's lead to a truly authentic and delicious dal makhani.....Being Rajasthani I don't remember that dal makhani was made at my home,what do I remember about dal makhani is the Dal which was served at roadside Dhaba's while we were traveling on highways.
After trying It for many times,I finally got recipe from Monish Gujral cook book which I make at home & is much healthier than we get at Dhaba's or restaurants.Honestly I struggled to make it the way I loved most.I love to serve my dal makhani with dollop of makhan which is completely optional...I know you understand my North Indian roots wouldn't allow me to disregard the fat completely:)For making perfect dal makhani you should simmer it on low flame because slow cooking yields a thick creamy and best testing dal makhani and you should also pre cooked it because the marination of spices alone with milk /cream and butter takes it to a next level then reheat the dal with some butter at the time of serving this is the secret I have learned over the years.So let's make it...


Ingredients:

  1. Black lentil/  black urad dal -1cup
  2. Kidney Bean -1/4 cup
  3. Bengal gram / Channa dal -1/4cup optional
  4. Butter-2-3ts
  5. Dal makhani masala -1ts
  6. Onion chopped-1large size 
  7. Tomato-2 med size
  8. Chopped ginger and green chillies-1ts
  9. Milk-1cup

Procedure:

  • Soak rajma, black urad dal and Channa dal for 5-6 hours.
  • Pressure cook soaked rajma, black dal and Channa dal with salt and water for some 10-12 whistle on low flame until lentils are cooked.
  • Mix milk in cooked lentils and cook until it fully absorbed.
  • Chopp the onion,tomatoes,ginger and green chillies and blend it with little water in a blender to a smooth paste.
  • Add this paste to a pan with hot oil.Mix spices( red chilli powder ,coriander powder, dal makhani masala or Garam masala) and cooked lentil mix and sauté for a while.
  • Finally add  Makhan and cook it for 15-20 minutes. 
  • Garnish with chopped coriander leaves and serve hot with butter.


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