DAL  MAKHNI( MAA KI DAAL )

DAL MAKHNI
( MAA KI DAAL )

Rate this recipe

Dal makhni is an universal favorite of everyone in vegetarian Punjabi cuisine of India, it is a must dish in every party or occasions.
Makhni is a Punjabi word for buttery and boy, oh boy this dal sure lives up to its name with loads of butter and cream, the buttery lentils are cooked till perfection. This recipe was invented by none other than Kundan Lal Gujral, the founder of Moti Mahal chain of restaurants in India, he revolutionized the way dal was cooked, making it a household name, placing the humble dal on the world culinary map. His recipe for 500 gms of dal used 1 kg butter and 500 gms cream, and was cooked on slow fire preferably on the tandoors for hours together to bring out the true taste of the lentils.

FullSizeRender_4 (1)
But as of now in modern days people have become health conscious and the quantity of fat in the recipe has been reduced, and many variations have come up to make this recipe, but its my humble request to the health conscious out there plz do not attempt to make this dish with olive oil and murder this dish, its now medically also proven that our body needs some amount of fat to keep us healthy, so do try this recipe… its my way of making it for more than a decade now, and once in a while you can indulge in this buttery goodness without any guilt.

FullSizeRender_1
I am very particular about the taste of this dal, so when ever we want to try some new restaurant, I always order this dal with some crisp tandoori rotis, as this is my parameter in knowing how the rest of the food would be in the restaurant… Ya…Ya… I know I am a bit fussy about the taste of this dal, if the chef of the restaurant can’t deliver the taste of this dish then I never go back to that restaurant ever… I may feel like a snob but I get very sentimental with food.

FullSizeRender_3

The best dal makhni I have so far tasted was in North India specially in Punjab on the road side dhabas, those fellow know how to cook it to perfection and if you taste that dal with some tandoori rotis or nans then I bet, you don’t need any other subzi to go with it , it’s a complete food for the soul… for that you have to visit Punjab once in your lifetime to experience the food culture and the hospitality of the lovely people there.

FullSizeRender_5
Do try my version of dal makhni and don’t blame me if your family and friends lick the bowls and plates after the meal, asking for more…
Have share more such gravy’s and curries on my blog do try them too hope you will enjoy them too… Paneer butter masala, Paneer bhurji gravywala, Butter chicken, Sarso ka saag, Chicken bharta, Bhuna chicken masala, Soya butter masala, Veg makkhan wala, Dum aloo, Mangshor jhol, Chicken keema matar masala etc.
If you try this recipe do give me a feedback if possible, woul be happy to hear from you all.. Happy cooking!

RECIPE FOR DAL MAKHNI
  Ingredients:

  • 1 cup – Sabut urad dal (Black gram)
  • ¼ th cup –  Rajma (Red kidney beans)
  • 1 big – Onion finely chopped
  • 1 inch – Ginger finely chopped
  • 1 tbsp – Garlic finely chopped
  • 2 to 3 –  Green chillies
  • 3 medium – Tomatoes pureed
  • 1 tsp – Lal mirch powder (Red chilly powder)
  • ½ tsp – Punjabi garam masala
  • ½ tsp – Cumin seeds
  • 2 – 3 tbsp – Butter
  • 1 tsp – Oil
  • ¼ th cup – Cream or as desired
  • 1 tbsp – Kasoori methi crushed between palms (Dried fenugreek leaves)
  • 1 dollop of white butter
  • 2 slit – Green chillies
  • Salt to taste

FullSizeRenderIngredients for tadka (tempering):

  • 1 tbsp – Ghee or butter
  • 1 medium – Onion finely chopped
  • ½ tsp – Kashmiri lal mirch

FullSizeRender_2METHOD:

  1. Wash the dal and rajma for 7 to 8 times before soaking, then soak in enough water overnight.
  2. In the morning add the overnight soaked dal along with the soaking liquid in the cooker, along with it add half of the chopped ginger, garlic and green chillies, add some salt and a tsp of oil, close the cooker lid and put the weight on.
  3. Cook for 5 to 6 whistles or until properly cooked. Let the steam release on its own.
  4. When the steam has been released on its own open the cooker lid and with a wooden ladle mash the dal and rajama till half mashed some seeds should be chunky and some of them should be creamy.
  5. Heat  2 to 3 tbsp butter in a pan and add the cumin seeds let it crackle.
  6. Add the chopped onions and the remaining chopped ginger, garlic, green chillies, fry till golden now add the red chilly powder and Punjabi garam masala, fry for a second.
  7. Add the tomato puree and salt to taste, fry till the tomatoes are done and the masala leaves oil on sides.
  8. Add to this the above cooked dal and give a good mix, add a dollop of white butter and some slit green chillies and add more boiling water if you think the dal is thick, cover and simmer the dal on low flame for 20 to 25 minutes , keep on checking at intervals if the dal is getting thick add some water to adjust the consistency.
  9. When the dal has simmered for 20 to 25 minutes on slow flame, add the fresh cream and hand crushed kasoori methi ,mix well cook for more 5 to 8 minutes on slow flame and switch off the flame, keep aside.
  10. In another pan heat 1 tbsp ghee or butter and add the finely chopped onions and fry till golden brown, switch off the flame and add the Kashmiri lal mirch powder to the tadka and immediately pour over the cooked dal, at last garnish the dal with a drizzle of cream.
  11. Serve hot with tandoori rotis, nans or phulkas accompanied by some lemon and onions your creamy yummy dal makhni or maa ki dal is ready to be devoured.

FullSizeRender_6NOTE:

  1. Do not throw away the soaking liquid of the dal as it has all the nutrients and the flavors of the dal, cook with the soaking liquid.
  2. Do not mash the dal fully , let there be some texture in the dal.
  3. Never add normal room temperature water to the cooking dal to correct its consistency, always use boiled water, as normal water spoils the taste of dal.
  4. The quantity of fresh cream and butter you can adjust according to your preference, but in traditional method this quantity is used to get the perfect creamy taste.

FullSizeRender_7

 

FullSizeRender_6 (1)Save

Save

Save

Save

Save

Save

Save

 

5.0 from 1 reviews
DAL MAKHNI( MAA KI DAAL )
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 1 cup – Sabut urad dal (Black gram)
  • ¼ th cup – Rajma (Red kidney beans)
  • 1 big – Onion finely chopped
  • 1 inch – Ginger finely chopped
  • 1 tbsp – Garlic finely chopped
  • 2 to 3 – Green chillies
  • 3 medium – Tomatoes pureed
  • 1 tsp – Lal mirch powder (Red chilly powder)
  • ½ tsp – Punjabi garam masala
  • ½ tsp – Cumin seeds
  • 2 – 3 tbsp – Butter
  • 1 tsp – Oil
  • ¼ th cup – Cream or as desired
  • 1 tbsp – Kasoori methi crushed between palms (Dried fenugreek leaves)
  • 1 dollop of white butter
  • 2 slit – Green chillies
  • Salt to taste
Ingredients for tadka (tempering):
  • 1 tbsp – Ghee or butter
  • 1 medium – Onion finely chopped
  • ½ tsp – Kashmiri lal mirch
Instructions
  1. Wash the dal and rajma for 7 to 8 times before soaking, then soak in enough water overnight.
  2. In the morning add the overnight soaked dal along with the soaking liquid in the cooker, along with it add half of the chopped ginger, garlic and green chillies, add some salt and a tsp of oil, close the cooker lid and put the weight on.
  3. Cook for 5 to 6 whistles or until properly cooked. Let the steam release on its own.
  4. When the steam has been released on its own open the cooker lid and with a wooden ladle mash the dal and rajama till half mashed some seeds should be chunky and some of them should be creamy.
  5. Heat 2 to 3 tbsp butter in a pan and add the cumin seeds let it crackle.
  6. Add the chopped onions and the remaining chopped ginger, garlic, green chillies, fry till golden now add the red chilly powder and Punjabi garam masala, fry for a second.
  7. Add the tomato puree and salt to taste, fry till the tomatoes are done and the masala leaves oil on sides.
  8. Add to this the above cooked dal and give a good mix, add a dollop of white butter and some slit green chillies and add more boiling water if you think the dal is thick, cover and simmer the dal on low flame for 20 to 25 minutes , keep on checking at intervals if the dal is getting thick add some water to adjust the consistency.
  9. When the dal has simmered for 20 to 25 minutes on slow flame, add the fresh cream and hand crushed kasoori methi ,mix well cook for more 5 to 8 minutes on slow flame and switch off the flame, keep aside.
  10. In another pan heat 1 tbsp ghee or butter and add the finely chopped onions and fry till golden brown, switch off the flame and add the Kashmiri lal mirch powder to the tadka and immediately pour over the cooked dal, at last garnish the dal with a drizzle of cream.
  11. Serve hot with tandoori rotis, nans or phulkas accompanied by some lemon and onions your creamy yummy dal makhni or maa ki dal is ready to be devoured.
Notes
1. Do not throw away the soaking liquid of the dal as it has all the nutrients and the flavors of the dal, cook with the soaking liquid.
2. Do not mash the dal fully , let there be some texture in the dal.
3. Never add normal room temperature water to the cooking dal to correct its consistency, always use boiled water, as normal water spoils the taste of dal.
4. The quantity of fresh cream and butter you can adjust according to your preference, but in traditional method this quantity is used to get the perfect creamy taste.
Save

Save

(Visited 3,601 times, 1 visits today)

2 Comments

  1. Nilisha Agarwal

    Lip smacking dish. Awesome taste and lovely description. Looking forward for more such delicious dishes…I have become huge fan of yours!!

     
  2. Thanks Nilisha Agarwal for the lovely comment you made my day ???
    Will be sharing more such interesting recipes do stay in touch ??

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: