Dal makhani is a popular dish made in India especially in North Indian states like Punjab. My hubby had introduced me to this dish soon after my marriage. He loves this dish and I too love it since then. My favorite vegetarian dishes are paneer butter masala and this rich, buttery and creamy gravy made with whole black lentils and kidney beans. Today’s post is about how to prepare dal makhani. You can find step-by-step photos to prepare dal makhani in this recipe post.
Traditionally preparing dal makhani takes at least 24 hours. But we can prepare this dish with lentils and beans with instant pot or pressure cookers within 1 to 2 hours. Butter and milk cream is added to this recipe. Some people even add milk.
Dal makhani is rich and creamy gravy made with whole black lentils and kidney beans. It tastes good when it is cooked in a slow cooker.
This recipe is also known as maa ki dal in some places. The recipe to prepare dal makhani is very easy. Soak urad dal and rajma overnight or for 6 to 8 hours.
Then pressure cook till the urad dal and rajma are cooked. Heat oil and butter and add spices. Then sauté onion till it turns pinkish.
Add ginger garlic paste in sauted onions. I prefer to use freshly crushed ginger garlic paste.
Add tomatoes and saute till it becomes mushy. Add spice powders and mix well.
Slightly mash the cooked lentils and kidney beans and pour it in the kadai where tomatoes and onion is getting sauted.
Mix well and simmer on low flame.
Add fresh cream, kasuri methi and salt and mix well.
You can serve this dish with jeera rice or paneer paratha.