Indulge in the heartwarming flavors of Punjab with Dal Makhani, a culinary masterpiece that beautifully combines black lentils and kidney beans, slow-cooked with aromatic spices to create a rich and creamy delight. Discover the essence of Punjabi cuisine and experience the magic of this iconic dish that has captured the hearts and palates of food enthusiasts worldwide.

What is Dal Makhani:

Dal Makhani, an iconic dish originating from the vibrant region of Punjab, is a culinary masterpiece that harmoniously combines the velvety texture of black lentils and the wholesome goodness of kidney beans. Slow-cooked with a symphony of aromatic spices, this dish boasts a rich, creamy consistency and a robust flavor profile that has captured the hearts of food enthusiasts around the world.

Quick and Easy Dal Makhani:

Our simplified Dal Makhani recipe offers a delightful way to experience the essence of Punjabi cuisine without compromising on the authentic flavors. By streamlining the cooking process, we ensure that you can relish the comforting and robust taste of slow-cooked goodness in the convenience of your own kitchen.

Variations and Origins:

Delve into the rich history of Dal Makhani as we explore its origins in the Punjab region and its fascinating journey of adaptation and innovation across different culinary landscapes. Discover the subtle variations in ingredients and preparation techniques that add a unique touch to this beloved dish, making it a testament to the diverse and dynamic nature of Indian cuisine.

Best Pairings for Dal Makhani:

Unlock the secret to enhancing your Dal Makhani experience by discovering the best accompaniments to complement its rich flavors. From the fragrant allure of basmati rice to the warm embrace of buttery naan, uncover the perfect pairing that elevates the sensory pleasure of every bite.

Nutrition Value of This:

Beyond its tantalizing taste, Dal Makhani is a nutritional powerhouse. The combination of protein-rich black lentils and kidney beans with aromatic spices offers a balanced and wholesome meal that satisfies both the palate and the body's nutritional needs.

Personal Touch:

As a culinary enthusiast and chef, my journey with Dal Makhani is a testament to the time-honored tradition of slow-cooked dishes that infuse layers of flavor and history. This recipe combines the authenticity of Punjabi cuisine with modern convenience, ensuring that you can experience the heartwarming delight of North Indian cooking at its finest.

How to make Dal Makhani

1. Into the Meyer Steel Shield Sauteuse , add Ghee, soaked kidney beans, Chana dal, Whole black gram along with the spices - turmeric powder, Coriander powder, red chili powder, and salt and lastly enough water. 
2. Mix well & let it cook on low flame for about 2-3 hours. Keep stirring in intervals. 
3. Once the dal is cooked well, you should be able to press it between your fingers. 
4. Now finish the dal with the tadka, for this, add ghee in a pan. Add hing & Ginger garlic paste and Sauté for 1-2 minutes. 
5. Then add degi mirch powder, tomato purée, salt & red chili  powder. Cook till the ghee is released. 
6. Then add the cooked dal and let it boil for about 20-25 minutes. The longer the better. 
7. Lastly add Garam Masala & coriander powder & butter. Mix well. You can use a whisk or a spoon to mash the dal for the texture you like.
8. The Dal Makhani is ready, serve it with a drizzle of fresh cream and a sprinkle of chopped coriander.

More Delicious Recipe:

1. Dal Makhani

2. Dhaba Style Moong Dal Fry

Expert Tips

1. Soak the lentils overnight for better results. If you're short on time, you can also use a pressure cooker to speed up the cooking process.
2. Dal Makhni is traditionally slow-cooked to develop deep flavors. Simmering on a low flame for an extended period (4-5 hours) allows the lentils and beans to absorb the flavors of the spices and the creamy tomato gravy.

Recipe Card

Indulge in Flavor: Punjabi Special Dal Makhani

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Category

Main Course

Servings

5

Prep Time

30 minutes

Cook Time

3-5 hours

Calories

500

Experience the allure of Punjabi cuisine with Dal Makhani. Our simplified recipe allows you to indulge in the rich flavors of slow-cooked tradition with modern ease.

Author:

Parth kapoor

Ingredients

• For cooking the dal: 

• 2 tbsp Ghee 
• Kidney beans - 1/3 cup (soaked overnight) 
• Chana dal - 1/2 cup 
• Whole black gram (Sabut Urad Dal) - 1 cup [soaked overnight] 
• 6-8 cups Water (add more if required)
• 1/2 tsp Turmeric Powder 
• 1 tbsp Coriander Powder 
• 1/2 tsp Red Chilli Powder 
• 1/2 tsp Salt 

• For tadka (tempering);

• 5 tbsp Ghee 
• 1/8 tsp Hing 
• 2 tbsp Ginger Garlic Paste 
• 2 tbsp Degi Lal mirch powder 
• 1 cup Tomato Purée 
• Salt & Red Chili Powder to taste 
• Boiled dal 
• 1 tsp Coriander Powder 
• 1 tsp Garam Masala 
• 2 tbsp Butter 

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Directions

1. Into the Meyer Select stainless steel saucepan, add Ghee, soaked kidney beans, Chana dal, Whole black gram along with the spices - turmeric powder, Coriander powder, red chili powder, and salt and lastly enough water.

2. Then in the Meyer Steel Shield Sauteuse, add some ghee along with the tomato puree and simmer it for 2-4 minutes.
3. Once done, add all the ingredients for the tadka to the tomato puree and let it sautee for an additional 7-8 minutes.
4. Now add the cooked dal along with the water to the tomato mixture.
5. Mix well & let it cook on low flame for about 2-3 hours. Keep stirring in intervals.
6. Once the dal is cooked well, you should be able to press it between your fingers.
7. Now finish the dal with the tadka, for this, add ghee in a pan. Add hing & Ginger garlic paste and Sauté for 1-2 minutes.
8. Then add degi mirch powder, tomato purée, salt & red chili  powder. Cook till the ghee is released.
9. Then add the cooked dal and let it boil for about 20-25 minutes. The longer the better.
10. Lastly add Garam Masala & coriander powder & butter. Mix well. You can use a whisk or a spoon to mash the dal for the texture you like.
11. The Dal Makhani is ready, serve it with a drizzle of fresh cream and a sprinkle of chopped coriander

Recipe Video

Recipe Note

The slow-cooked process allows the lentils and kidney beans to absorb the richness of ghee and aromatic spices, creating a velvety texture that's truly indulgent.