Daal Makhni is such an universal favorite, it had to be part of #30daysofdaal. We are counting down to four days now, and I have mixed feelings.
Before I start, have you guys entered my Monsoon Magic Giveaway? I so want to unlock the prize and see you there.
Those of you who have been with me on this #30daysofdaal journey, I thank you from the bottom of my heart. When I started this project, I knew it would be a challenge, but I had no idea how much of a challenge. Researching and finalizing recipes, shopping for them, prepping, cooking, photography, writing – all the things that go behind a recipe blog post have taken up most of my day for a while now.
Daal Makhni is a Punjabi hotel favorite. Makhni refers to a buttery creamy gravy. I will admit that my understanding of what Daal Makhni is changed after reading Vir Sanghvi’s article on the history of this daal. That is why I now have the Daal Bukhara which is more indicative of North West Frontier or Afghani cuisine, and the Daal Makhani is closer to a Butter Chicken or Paneer Butter Masala gravy.
The masala paste or spice paste is a bit elaborate. As I said, it turns out that the harder or more elaborate recipes have been kept on the side and are now being created in the final week. A simple ginger garlic and onion paste forms the base of the sauce, fresh and ready tomato puree give it some tang and color, Kashmiri chili gives it color and a peculiar Punjabi taste, cream mellows it all, and kasoori methi helps cut through the rich and creamy flavor.
You can use whole urad daal or split black urad – my current favorite – for this dal makhani.
This daal tastes good with rotis, parathas fresh naan and of course any rice based dish like vegetable pulao or even plain rice. And yes, this is a rich and creamy daal so it is an indulgence.
Check out the recipe for Daal Makhani, it is great for parties or weekends or just to liven up a boring day.
Dal Makhani Recipe
- 1 cup split black urad daal
- ½ cup rajma cooked
- 1 small onion
- 4 garlic cloves
- 1 inch ginger
- 3-4 medium tomatoes
- ½ cup tomato puree or crushed tomatoes
- ½ tsp garam masala
- 1 tsp sugar
- Salt to taste
- 2 Tbsp oil
- 1 tsp kasoori methi crushed
- 1 tsp Kashmiri chili powder or paprika
- 3 Tbsp heavy whipping cream
- Pat of butter
- Soak whole black urad and rajma overnight. For a shorter version, you can use split black urad lentils and canned kidney beans.
- Pressure cook the lentils and rajma for 3-4 whistles and steam for 15-20 minutes. You want them to cook really well.
- Chop onions, garlic, ginger and tomatoes. Boil them until they are cooked or softened.
- Cool, drain and grind to a paste.
- Add oil to a stock pot or wok and add masala paste when it heats.
- Fry the paste on medium heat until aromatic and cooked, adding splashes of water to prevent sticking.
- Add the garam masala, kashmiri chili/ paprika and mix well.
- Fry this until the color darkens and the spice paste is cooked more.
- Now add the cooked daal to this masala paste.
- Mix well and add water to get desired consistency.
- Bring to a boil and season.
- Add the canned tomato puree/ crushed tomatoes and mix in well.
- Add some cream and save some for garnish.
- Mix in the cream and switch off the heat.
- Garnish with more cream, a pat of butter and kasoori methi.
Daal Makhni is a hot Punjabi or North Indian favorite which is actually mellow. It is a great way to enjoy the Indian spice profile without having to eat something very hot or spicy. So it is a nice way to initiate someone to Indian food.
Hope you try out this latest from #30daysofdaal and stay tuned for more. And yes, please participate in the Monsoon Magic Giveaway.