Dal Makhani Recipe || Dhabe Wali Kali Daal
Today, I am sharing a very tasty day to day daal Dal Makhani. Dal Makhani is a very tasty creamy day-to-day daal that can be easily included in the party menu too. Because of its creamy texture and rustic taste this daal is very famous among all generations.
I am traveling for the last so many days. Recently, I have lost my aunt, she was a legendary person and an excellent cook. Although I hardly stayed with her so many of my relatives always say that my cooking is inspired by my aunt. May be true, since childhood I saw her and my mom cooking together in all important family gatherings and occasions. I have learned so many traditional dishes from her.
What is Dal Makhani?
Coming back to the point. One more addition to the traditional kitchen i.e Dal Makhani. Creamy mix lintels in spicy tadka, often we get this dal in highway Dhabas. ( Dhabas are street restaurants in India where you get freshly made food at reasonable rates ). Believe me, I never say no to this delicious dal. Moreover, As the title suggests, Dal Makhani is the quintessential celebratory lentil for Northern India.
Its silky consistency, tangy flavors, and concentrated richness are unequaled in any Indian bean or lentil dish. Daal Makkhani, Maa ki Daal, and Dal Maharani are few of the names for this quintessential lentil in Northern India.
Traditionally, This Dal is cooked overnight in a pot over charcoal to ensure its creamy consistency. However, With years of practice, I have managed to create a version of Dal Makhani which simulates the creamy texture most commonly associated with Dal Makhani. As a matter of fact, A mixture of three main lintels, this dal is very healthy and delicious and easily make space in your exotic dinner menu.
Dal MakhaniCuisine: IndianDifficulty: Easy
Dal Makhani. Creamy mix lintels in spicy tadka, often we get this dal in highway Dhabas.
1 cup Urad (Black Whole) Dal
½ Cup Red Kidney Beans
1/2 cup chana dal ( split Bengal gram)
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Cinnamon Stick
2 Black Cardamom
1/2 tsp asafetida (heeng)
Salt to Taste
2 Tbs Tomato Paste or 1 Tomato Pureed
4-6 dry red chili
1 cups of milk
Tempering: Clarified Butter, 2 garlic chopped, 1 tsp red chili powder
Garnish: unsalted butter
- Soak the beans and lentils overnight in plenty of water. Drain the next day.
- Add beans, lentils, onion, cinnamon, black cardamom to a pressure cooker with 6 cups of water. Once the whistle blows, cook on low heat for another 10 minutes.
- Once the pressure released, open the pressure cooker, and mash the dal into a creamy texture.
- In a handi (heavy-set bowl), warm 2 tbsp of clarified butter. Add dry red chili, tomato, and garlic. Saute for a few minutes.
- Add mashed dal and 1/2 cup of milk to the tomato mixture. Bring to boil and simmer for 30 minutes, stirring occasionally.
- Repeat the process of adding milk and cooking for 30 minutes on low heat, for about 2 hours.
- Add 2 tbsp of fresh cream and roasted kasoori methi in it.
- Check for salt.
- To serve: Warm 2 tbsp of clarified butter, add asafetida & saute garlic till lightly colored, add red chili powder and quickly stir the tempering or baghar into the dal. Add a generous dollop of unsalted butter and serve hot.
- There are no shortcuts to this recipe. To achieve the right consistency, this dal has to be cooked over a slow flame for a long period of time.
Finally, I would like to suggest you few more interesting recipes from my blog like:
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