It is the quintessential dal recipe everyone needs to know how to make. Very tasty and extremely wholesome, and goes well with rice and roti. This is the most basic of recipes everyone needs to learn. Tasty and healthy as well, I have a special name for this dish Ma Ki Dal, this was a dal my mom always made when I was growing up, I loved eating it!
This was one of the first few recipes I learned when I started to cook. Mumma gave me some Garam Masala and the right quantity of dal specifically for a small serving of it!
I try making this every week if possible, it is so good. I love having it with Tandoori Roti, it goes so well with it.
All bachelors and amateur cooks need to learn how to make this recipe, read the recipe and watch the video. Ask me if you have any questions.
Dal Makhani
The tastiest Dal Recipe, everyone needs to know and make. So tasty and easy to make!
Equipment
- 1 Pressure Cooker
- 1 Kadai or Pan
Ingredients
- 200 grams Black Urad Dal
- 2 bay leaves
- 4 cloves or lavanga
- 2 inch cinnamon
- 2 tomatoes
- 2 onions
- 2 green chillies
- 2 tablespoon butter
- 2 inch grated ginger
- 1 teaspoon hing
- 1 teaspoon chilli powder
- 1/4 teaspoon turmeric
- 1 tbsp Garam Masala
- 1 tsp Raw Mango Powder or Aamchur
- 1 tbsp butter
- 1 tsp sugar
- Handful Fresh Coriander
- More Butter
Instructions
- Wash 200 grams of Black Urad Dal
- Soak 200 grams of Black Urad Dal for 7 hours
- Drain the water and transfer to pressure cook
- Add 2 bay leaves, 4 cloves or lavanga, 2 inch cinnamon
- Add around 2 measures of water
- Pressure cook for 1 whistle lower the heat and cook for 10 minutes
- Cut 2 tomatoes coarse
- Cut 1.5 onions coarse
- Roughly chop 2 green chillies
- Transfer tomatoes, onion and green chillies in a mixer jar
- Add a splash of water and blend
- I did in 2 batches
- Observe that the Black Urad Dal is well cooked
- Mash it a little using a spatula or spoon
- In a pan or kadai add 2 tablespoon butter or makhan and melt
- Add 2 inch grated ginger and mix
- Add the tomato, onion and chillies paste
- Cover with the lid and let it cook for around 5 minutes
- When it is bubbling away
- Add 1 teaspoon hing
- Add 1 teaspoon Chilli powder
- Add 1/4 teaspoon turmeric
- Add 1 tablespoon Garam Masala
- Add 1 teaspoon Raw Mango Powder or Aamchur
- Add salt per taste, mix well
- Add the cooked mashed dal
- Mix and then cover it for 5 minutes
- Add some more butter
- Add 1 teaspoon sugar
- Add fresh coriander
- Add butter before serving
- Enjoy Dal Makhani with Fresh Roti or Rice!
