Do you love Dal Makhani and venture to near by punjabi dhaba’s or restaurants to have a taste of this Punjabi dish?
If yes then I am going to make your wallet heavy because you need not spend your hard earned money on this slow cooked comfort food.
The authentic method is to slow cook the dal’s with some little spices over hours. But in this fast paced life must of us don’t have the time or patience to invest on one dish. So my fool proof recipe of dal makhani tooks just one hour of cooking time.
So go ahead and enjoy making this and relishing this dal makhani with your family over weekdays or on weekends. The Choice is entirely your’s. But do try this recipe if you really love dal makhani. Let’s start the recipe of dal makhani.
Recipe of Dal Makhani
Preparation Time – 40 minutes
Cooking Time – 60 minutes
Serve – 4
Whole Masoor Dal (sabut masoor) – 3/4th cup
Rajma – 2 tbsp
Water – 4 cups
Onion (Big) – 1 chopped finely
Ginger Garlic paste – 2 tsp
Red chilli powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Cream/ malai – 1/4th cup ( keep aside one tsp beaten malai for garnishing)
Milk – 1/4th cup
Butter – 2 tbsp (just enough to saute the onions)
Garam masala powder – 1 tsp
Dry kasoori methi – 1 tsp
Fresh coriander leaves – 2 tbsp for garnishing
Solid Butter – 1 tsp for garnishing
First clean both the dal’s and soak them with excess water for whole night or for 8 – 9 hours.
Then pressure cook the dal’s with 4 cups of water and salt. Start with high heat and after the first whistle lower the heat and pressure cook for 40 minutes.
(You can also prepare the dal makhani if you have forgotten to soak the dals – Just pressure cook the dals for double the time compared to usual time to pressure cook)
In the meanwhile Take a pan and heat it. Add the butter and lower the heat. When the butter starts melting add the chopped onions and saute till the onions turns translucent and golden brown. Add the ginger garlic paste and dry kasoori methi. Saute till the raw smell of ginger and garlic goes away.
After the dal is done(after 40 minutes), switch off the heat and wait till 10 to 15 minutes to realease the pressure naturally.
Then add the sauted onion and ginger garlic masala into the pressure cooker along with the cream, milk ,sugar and garam masala. Mix well. Add extra water if you found the gravy too thick.
Close the pressure cooker and simmer in a slow heat for 10 minutes.
Swich off the heat.
Serve after garnishing the dal makhani with some chopped coriander leaves and some solid butter.
Relish with steamed rice or chapati.