Dal Makhani (Slowly cooked split black gram lentils with butter)

Today's recipe is Dal Makhani (Slowly cooked split black gram with butter) Dal Makhani or sometimes called as Dal Makhni is a slow cooked lentil dish which was originated in the Punjab region of India. But later it became so popular that it is almost known as the signature lentil dish for parties, gatherings, and marriages in India. In Punjab, traditionally it was cooked in a charcoal for hours to bring that creamy texture. Freshly homemade butter and cream were used in the dish which took the recipe to another level. 

Makhani or Makhni, in Hindi, means buttery. The process of slow cooking generates a buttery texture in the lentils which is further increased by adding butter and cream. But nowadays, people don't have so much time to cook this recipe for hours, so it has been modified and simplified according. Because of the fact, that the people are becoming more and more health conscious, the amount of butter and cream is also reduced in the recipe. Some people use whole black gram and some split black gram. The results will be same.

 This Dal or Lentil is very rich in proteins and Vitamin B. People who are vegan, you can get protein from this dal. This lentil also contains iron, folic acid, and magnesium so it is good for women also. It is altogether a power-packed pulse or lentil which you can consume. 

Today I have used split black gram as I was not having in my pantry. I soaked the split black gram and kidney beans for 8 hours, Pressure cooked it in a pressure pan. Then added onions, tomatoes, and garlic and slow cooked it for an hour. Ended up by giving a tempering of mild Indian spices in classified butter. Then again boiling so that all the flavors are blended well with the dal.So here is my recipe of Dal Makhani:-

Preparation Time:- 10 minutes  Soaking Time:- 10 hours  Cooking Time:- 50+10 minutes
Total Time:- 11 hours
Number of Serving:- 5 - 6 persons

1 cup = 250 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspon = 2.5 ml

1) Split Black gram:- 1 cup (You can use whole gram also)
2) Kidney Beans:- ¼ cup
3) Tomatoes:- 2 medium (finely chopped)
4) Ginger Paste:- 1 teaspoon 
5) Garlic Paste:- 1 teaspoon
6) Onions:- 3 medium (thinly sliced)
7) Chili:- 2
8) Kashmiri Chili Powder:- ½ + 1 teaspoon (not spicy)
9) Garam Masala:- 1teaspoon
10) Black Pepper Powder:- ½ teaspoon
11) OIl:- 2 tablespoon
12) Ghee (Clarified butter):- 1 + ½ teaspoon
13) Butter:- 1 teaspoon
14) Salt:- ½ + 1 teaspoon
15) Water:- 4 + 2 cups
16) Coriander Leaves for garnishing
17) Cream:- 1 teaspoon for garnishing

1. Wash and soak the lentils and kidney beans in 4-5 cups of water for 8 hours or at least overnight. After 8 hours it will be double in size. Wash it 2-3 times under the running water. Take a pressure pan add the lentils, Kidney beans, and salt to it. Add 4 cups of water. The water level should be 1-2 inch higher than the lentils. Cook it under 3-4 whistle. When you open the pressure pan the lentils should be mushy. (Every Pressure pan is different, so cook according.)

2. Add oil in a frying pan, once the oil is hot add onions, garlic, and ginger to the pan.  Saute for a 2 -3 minutes.

3.  After 2 -3 minutes, add the boiled lentils and 1 cup of water to the pan. Mix well. Cover and cook it for at least 50 minutes. The flame should be medium-low.

4. After 25 minutes open the lid of the pan, add tomatoes, green chilies, salt, pepper powder, ½ teaspoon of chili powder and another cup of water to it. Cover and cook it for another 25 minutes on a slow flame. 

5. To make tempering, take a small frying pan, to that add ghee (clarified butter), when the ghee is melted and heated, switch off the flame. Add garam masala and red chili powder to it, mix well. Add the tempering to the dal and cook for another 10 minutes. Add coriander leaves and mix. Turn off the heat. You Dal Makhani is ready to be served.

6. For garnishing, take it out in a bowl, add 1 teaspoon of butter and cream over the dal. garnish it with some coriander leaves.

Your mouthwatering Dal Makhani is ready to be served.

Serving Tip:- Serve hot with Indian Bread like naan, tandoori roti or with jeera rice (rice sauteed with cumin seeds).

Do try my recipe and please leave your comments below. Till then happy cooking.!