What is Dal Makhani?
Dal makhani is a relatively modern version of the traditional lentil dish. It originated from the birthplace of the classic butter chicken, the Moti Mahal. Kundan Lal Jaggi and Kundan Lal Gujral who were the founders of the place, after inventing the butter chicken, wanted a vegetarian version which was as rich and buttery. They got the idea from a guest to create something using urad dal and hence later on developed dal makhani. Dal makhani is mainly prepared with urad dal and some other lentils, in a tomato masala and it has a lot of butter and cream added to finish the dish off.
Quick and Easy Dal Makhani
Dal makhani is now made easy, with our friendly pressure cooker, reducing the cooking time. Hence, there is no more need for you to wait a few hours for dal makhani to cook. With the Presta pressure cooker, it's ready in just 60 minutes without any effort. Try out the recipe and find out for yourself how easy it is to use.
Suggested cookware for the recipe
How to make Dal Makhani?
1) In the Presta pressure cooker, add 1.5 cups of washed urad dal, top it off with 2 litres of water. Drizzle some oil and ass dried mace and red chilli to the cooker. Cover and cook it on level 2 for 60 minutes.
- Wash the dal thoroughly to prevent any gravel coming in the final dish.
- Once the dal is cooked, turn the heat off immediately or it might overcook.
- Do not mash the dal too much, or it will turn into a paste.
Prepare thick and creamy dal makhani recipe in the Presta pressure cooker and get the perfect consistency and taste of a dal makhani.
Washed Urad Dal : 1.5 cups
Water : 2 litres
Oil : few drops
Mace : 3 flowers
Dry red chillies : 2
Desi ghee : ½ cup
Chopped ginger and garlic : 2 tbsp
Red chilli powder : 2 tbsp
Salt : to taste
Tomato puree : 1 cup
Butter : 100 g
Cream : ½ cup
Kasoori methi : 1 tbsp
Sugar : 1 pinch
In the Presta pressure cooker, add 1.5 cups of washed urad dal, top it off with 2 litres of water. Drizzle some oil and ass dried mace and red chilli to the cooker. Cover and cook it on level 2 for 60 minutes.
After 60 minutes, open the cooker, stir the dal and check if it's cooked. With a wire whisk, mash the dal lightly to make a thick gravy
In a stainless steel kadai, heat some desi ghee, to which you need to add chopped ginger and garlic, red chilli powder and salt. Mix and cook the spices for a few minutes.
Add the tomato puree and boiled dal to the kadai and mix them together adding water as required.
Finish the dal with cubed butter, fresh cream and some kasuri methi. Serve it hot in a bowl with some more fresh cream and cubed butter.
The amount of butter and cream added into the overall dish is very integral to the taste of the classic dal makhani. If you plan on reducing the butter or cream, the flavour profile of the dal will also change.
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