Restaurant Style Dal makhani | How to make Punjabi Dal Makhani | Gourmet Gravy recipe | North-Indian recipes

Dal Makhani, also known as 'Maa ki Dal' is an exotic Punjabi delicacy,which is prepared by cooking whole Urad dal and Rajma bean on a low flame for a long time,is a perfect accompaniment for Roti / Naan. The process of slow cooking lends it a unique flavour together with the Makhani (butter/cream) added at the end. However, by using a Pressure cooker, cooking time is significantly reduced to less than an hour, yet this recipe yields just as rich and yummy Dal Mahkani as the traditional one. This recipe is loaded with calories and it is definitely an occasional indulgence. However, I shall share the best Low-fat version of this Gourmet gravy soon. Come, lets bring the Restaurant richness to our kitchen too!

Preparation time - 10-12hrs
Cooking time - 1hr, approx.
Serves - 6

Ingredients:

Whole Urad Dal / Sabut Urad - 1cup

Kidney bean / Rajma - 1/4cup

Butter - 2tblsp

Oil - 2tblsp

Jeera / Cumin seeds - 1tsp

Cloves - 2

Cinnamon - 1/4" tiny piece 

Cardamom - 2

Green chilli -2, slit lengthwise

Ginger-garlic paste - 1tsp

Onion - 1, finely chopped

Turmeric powder - 1tsp

Coriander powder - 1-2tsp

Garam Masala powder - 1tsp

Chilli powder - 2-3tsp 

Salt - As needed

Tomato - 4 (to be pureed)

Fresh cream - 1/2cup (adjust to your preference)Cilantro / Corriander leaves - a sprig, for garnishing (optional)

Method:

 

1.  Wash and soak Urad Dal and Rajma beans together overnight. Use hot water for soaking as it speeds up their cooking time.

 

2.  Pressure cook for 6-7 whistles (this varies with each model),and keep it on a low flame and  cook for another 5-10mins, until the Dal is cooked to perfect. Total cooking time would be about 25-30mins. Its alright to cook for more time as it only enhances the flovour.

 

3.  Using a potato masher or the back of a ladle, mash the cooked dals well.

 4.  While the lentils are being cooked, blanch the tomatoes and puree it. For this, cover the tomatoes with water and bring to boil. Once the skin starts peeling, remove from flame, let it cool down a little. Once warm, puree it in a blender. Set this aside.

 

5.  Heat butter and oil together in a pan. Add cumin seeds, cloves, cinnamon, cardomom and green chilli and saute until slightly browned.

 

6.  Now, add ginger-garlic paste and onion and continue to saute until it turns translucent and the raw smell gets away.

 

7.  Add in all the powders (turmeric, coriander,chili and garam masala) and salt. 

  

8.  To this,mix in the tomato puree and simmer it for about 10mins until the raw smell leaves completely. You may partly close it with a lid the puree splashing around and creating a mess.

9.  Once done, transfer this to the cooked dal and mix well to incorporate. I find using the pressure cooker for simmering the dal is better than in a shallow pan.

 

10.  Simmer it for another 5-10mins until the desired consistency is attained. At last, combine the cream,let sit on a low flame for 2mins and switch off.

 

11.  Garnish with coriander leaves and serve hot aside Roti or Naan, for an exotic restaurent-style dining.

Excited to send this as my first entry to Srivalli's Blogging Marathon event. Here, I ought to mention about Srivalli's passion in creating a lot of events continuously since many years now with many many varied themes which would be very useful for readers with any specific recipe needs. Also, it serves as a great motivation for bloggers buddies to get along, share and learn along the way. So, for this month's Blogging marathon 40, I have chosen 'Gourmet Gravies' as my theme for this week. Thank you Srivalli for this opportunity!