Vegetarian Creamy, Buttery Dal Makhani
This recipe comes from and is a popular dish that’s cooked during Diwali and originates from the Punjab region. Dal refers to lentils and makhan refers to butter. Dal makhani means lentils cooked with butter. It is cooked slowly creating a thick, creamy, buttery dish. You can serve it basmati rice or naan with some onion and cucumber wedges. It takes about 4 hours to make so leave yourself some time. This recipe comes from Indian Healthy Recipes. Check out their site for more spicy, tasty, healthy each with great step-by-step photos.
Ingredients
- ½ cup whole black lentil / sabut urad dal
- ¼ cup rajma / red kidney beans (can reduce to 3 tbsps)
- 2.5 cups water for pressure cooking
- 1 small black cardamom/ badi elaichi
- 1 small bay leaf/ tej patta
- ¼ to ½ tsp turmeric powder/ haldi
- Salt as needed
- 2 tbsp oil or butter
- ¼ to ½ tsp cumin / jeera
- ⅛ tsp hing / asafoetida
- 1 medium fine chopped onion
- 2 medium fine chopped tomato deseeded
- ¾ tsp ginger finely chopped or grated / adrak
- ¾ tsp finely chopped or 3 to 4 garlic cloves / lehsun
- 1 green chilies slit optional / hari mirch
- ½ tsp red chilli powder
- ½ tsp garam masala
- 1 ½ tsp coriander powder / daniya powder
- 1 ½ to 2 cups water to add later (half cup each time while simmering)
- 2 tbsp cream
- 1 tbsp coriander leaves / daniya patta
- 1 tbsps butter or 1 tbsp cream
Directions
Pressure cook with 2.5 cups of water, cardamom and bay leaf for 4 to 5 whistles on a medium heat or for 25 to 30 minutes if cooking in a pot.
Add cumin to heavy bottom pan.
Adding garam masala.
Add garam masala, coriander powder. Saute well again for 1 to 2 mins. Pour the cooked lentils along with the stock.