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DAL MAKHANI

Surabhi Sehgal
A lighter version of Dal Makhani made without Cream and Butter. Finger licking good!
5 from 12 votes
Prep Time 8 hrs
Cook Time 2 hrs
Total Time 10 hrs
Course Curry, Main Course
Cuisine Indian, north Indian
Servings 4 people

Ingredients
  

  • 1 Cup Black Lentil/ Urad Dal
  • 2 tbsp Red Kidney Beans
  • 6-7 Cups Water
  • 1 Onion chopped
  • 1 Tomato chopped
  • 2 tbsp Tomato paste
  • 6 Cloves Garlic finely chopped
  • 2 tbsp Ginger finely chopped
  • Kashmiri Mirch Powder to taste
  • 1/4 tsp Cumin
  • 1 tsp Coriander Powder
  • 1/4 tsp Asafotida
  • 1 tsp Turmeric
  • 2 tbsp Ghee
  • 2 Cups Whole Milk
  • 1 tsp Lentil Spice Mix (recipe in notes)

Instructions
 

  • Soak Beans and Lentil in water overnight 
  • Next morning wash the Lentils and pressure cook with some Salt, Turmeric and Water for 6-7 whistles.
  • To a hot pan, add Ghee, Asafotida and Cumin.  Once the Cumin crackles, add Onions and cook until light brown. 
  • Add Ginger and Garlic and cook until brown.
  • Add Chilli powder, Coriander powder and sautee for a few seconds
  • Add the Tomatoes and the Tomato paste and cover and cook on a low flame until the Ghee separates
  • With the help of a ladle or a masher, lightly mash the Dal Makhani in the pressure cooker 
  • Add the masala you just made, along with Milk to the Dal and cover and cook on a low flame for half hour . Keep stirring 
  • Now add the remaining Ghee and mix well
  • Put the pressure cooker on top of a cast iron tawa/ skillet and let the lentils simmer for an hour atleast. Keep stirring after every 10-12 minutes
  • Once ready, you can add a little more Ghee if you'd like or consume the Dal just like this

Notes

To make the Spice Mix, to a cast iron or heavy bottom skillet add 1/2 tsp Cumin, 1 tsp Coriander seeds, 1 small Cinnamon Stick, 2 green Cardamom, 1 Black Cardamom, 2 Cloves, 4-5 Black Pepper, 1 tsp Kasturi Methi, 1 small piece of Nutmeg and 1 Bay Leaf. Dry roast these spices on a very low flame for 5-6 minutes. Transfer to a plate and let them cool. Add to a spice blender or a mortar and pestle and make a fine powder. 
Keyword Dal Makhani, lentil, lentils, No butter Dal Makhani