Dal makhani is one of the most popular dishes in Punjab. Dal makhani is made up of two words – Dal + makhani where dal means lentils and makhani means butter. Usually the dal makhani is prepared by slow cooking for many hours which offers a creamy, thick and tasty buttery dal in the end.
I have been preparing it for many years, and not even a single day my husband has failed to admire this recipe. I am here sharing the magic recipe of restaurant style dal makhani which will leave your family members licking their fingers.
- ½ cup Urad (Whole black lentils)
- ½ tbsp Rajma (Kidney beans)
- ½ Cup low-fat milk
- 1 tsp oil
- ½ cup finely chopped onions
- ½ tsp Jeera (cumin seeds)
- 1 tsp stew powder
- 1 tsp ginger and garlic paste
- 2 tsp coriander powder
- ¾ cup fresh tomato puree
- ¼ tsp turmeric powder
- Salt according to taste
- Garam masala powder according to taste
Wash and soak Rajma and urad overnight. Next day drain the water and boil them in three cups of water with salt and half of the red bean stew powder in the cooker. Let it cook until the cooker whistles thrice. Open the lid and check- your Rajma should be soft and cooked. If you find it little uncooked, again put it on the heat until it is cooked.
Heat butter in a pan and add cumin seeds. After a few seconds, add chopped onion, ginger and garlic. Sauté till it turns golden. When they change their colour, add tomatoes, slit green chillies and let them sauté in high heat. Add the remaining red bean stew powder and cook it until the tomatoes get mushy.
Add the cooked dal to the mixture. Add some water if you find the dal thick. Add garam masala powder and sprinkle the salt as per the taste. Keep cooking the dal on a low flame and stir it occasionally to prevent it from burning from the bottom. You will now be left with a thick and creamy dal makhani.
Garnish dal makhani with butter or cream and coriander leaves. Serve it hot with rice, naan or chapati.
Health benefits of Dal Makhani
Black grams used in Dal Makhani have many benefits. It improves your digestion, and it is rich in fibres which help in bulking up the stool. It is good in constipation and diarrhoea. It also increases bone mineral density. It is also known to have good health benefits in the diabetic patient as it regulates the glucose level in the blood. It is good for the heart, and it also has diuretic properties.
Each 100 gram of urad dal offers 1 gm of Potassium (8%), 18gm (72%) of dietary fibres, and just 2 gram of fat. It is rich in vitamins like A, C, and it is also rich in B complex vitamins like riboflavin, thiamine, and niacin. It also has several minerals like potassium, calcium, phosphorus, magnesium, and iron.
Dal Makhani has earned some bad reputation due to the high amount of fats used in the recipe. You can reduce the fat content by replacing the butter with oil and by using milk in place of cream. Try this recipe at your home and leave a comment on how it turned out for you.0