How to make Dal Makhani? (Picture Courtesy: AI Generated)
Lifestyle Desk, New Delhi. Dal Makhani is such a delicious dish, whose taste is liked by everyone. Coming from the streets of Punjab, today it has become famous all over the world.
Its velvety texture, slow cooking aroma and buttery taste make it different from all other pulses. If you also want to make delicious Dal Makhani at home, then let us know its recipe.
The biggest challenge of Dal Makhani is its preparation. Wash black urad and rajma thoroughly and soak for at least 8 to 10 hours or overnight. If the dal is soaked properly, it cooks quickly and its texture becomes velvety.
Now drain the water of soaked dal and rajma. Put them in a pressure cooker along with 4 cups of water, some salt and a piece of butter. Cook on medium flame for about 6-7 whistles. When the pressure in the cooker releases on its own, check the dal. Mash the dal a little with a ladle, this makes the gravy thick.
After this, heat butter in a heavy bottom pan. Add ginger-garlic paste and green chillies and fry till it turns golden. Now add fresh tomato puree to it. Cook it until the butter starts separating from the sides. Now add red chilli powder and salt to it.
Add boiled lentils to the prepared masala. If the dal seems too thick, add some hot water. Now reduce the flame of the gas and let it cook for at least 30 to 40 minutes. The real taste of Dal Makhani comes from cooking it on low flame. Keep stirring the dal in between so that it does not stick to the bottom.
When the dal dissolves well, rub it with hands and add Kasuri methi and garam masala. Last add fresh cream and cook for 2 more minutes. As soon as the cream is added, the color of the dal will change and it will start looking very attractive.
Pro-tip for restaurant-like taste
If you want to give it a "smoky flavor", then place a burning coal in a small bowl in the center of the dal. Pour some ghee on it and cover the vessel for 5 minutes. This will give the dal a smoky taste like a dhaba.