Dal Makhani
Dal Makhani is a classic Punjabi dal that's prepared with lots of butter and cream. My version is mouthwatering and made with milk instead of cream
Servings: 5 servings
Ingredients
to pressure cook lentils in the Instant Pot
- 1 cup kali whole urad dal whole black gram
- 1/3 cup rajma kidney beans
- 3 1/2 cups water
- 1 tsp salt
- 2 cloves
- 1 bay leaf
- 2 green cardamoms
- 1/2 inch stick cinnamon
to slow cook lentils on the stove
- 1 tbsp avocado oil
- 2 tbsp unsalted grass-fed butter divided, I like KerryGold
- 1 tsp cumin seeds
- 2 inch piece ginger chopped
- 8 cloves garlic chopped
- 1/3 cup red onions finely chopped
- 1 1/2 cups fresh tomatoes pureed
- 2-3 green chilies
- 1 1/2 tsp coriander powder
- salt to taste
- 1/2 cup milk
- 1 1/2 cups water divided
- 1 tsp kasoori methi
- 3 tbsp fresh cilantro chopped
- 1/2 tsp garam masala
for the tadka/tempering & garnish
- 1 tbsp unsalted grass-fed butter for tadka/tempering
- 1 tsp red Kashmiri powder
- 3 tbsp fresh cilantro chopped
- 1 tbsp unsalted grass-fed butter as garnish
Instructions
Soak the lentils & Pressure Cook in the Instant Pot
- Soak lentils overnight (or 8 hours) in 5 cups of water. The next day - rinse the lentils well until the water runs clear.
- To pressure cook the lentils in an Instant Pot - add three and a half cups of water, a bay leaf, green cardamoms, cloves, cinnamon stick, and salt. Stir.
- High Pressure - 30 minutes. Natural Release 10 minutes or more.
Prep
- Chop the ginger, garlic, green chilies, and red onion. Set aside.
- Puree fresh tomatoes and green chilies.
- This is what you should have. Set aside.
- Lentils should be done. Remove the bay leaf and cinnamon stick.
- Mash the lentils about 4-5 times. This will help ensure the dal is creamy.
Make the Masala
- Heat up a dutch enameled cast iron on medium heat, once hot, add 1 tbsp butter and 1 tbsp oil.
- Add cumin seeds, let it sizzle for about 30 seconds.
- Add the ginger and garlic. Cook for about 30 seconds.
- Now add the red onion. Cook for about 3-4 minutes, until translucent.
- Add the tomato puree.
- Stir occasionally and cook down the tomatoes for about 10 minutes on low-medium heat to medium heat.
- Once a paste-like consistency has formed, add coriander powder and salt. Cook for 10 seconds or so.
- Add a 1/4 cup of water to prevent the spices from burning. This will also help cook down the tomatoes even further. Cook for about 1-2 minutes smashing the tomatoes.
Slow Cook Dal Makhani
- Add all the prepared dal from the Instant Pot.
- Stir well incorporating all the ingredients. Reduce heat to low-medium.
- Add a tablespoon of butter. Stir.
- Add milk.
- Stir well and on occasion to prevent any sticking to the bottom of the pan.
- After 10 minutes, add 1 cup of water. Keep stirring occasionally for the next 20 minutes to prevent any sticking.
- After 20 minutes, add 1/2 cup of water. Cook for another 10 minutes stirring occasionally.
- In the meantime, chop fresh cilantro.
Tadka/Tempering & Garnish
- We have now cooked the dal makhani for 45 minutes. The consistency should be thick and creamy, but fluid. Add fresh cilantro and dried Kasoori methi leaves. Reduce heat all the way to low while you prepare the tadka.
- Prepare the tadka by heating a little pot with one tablespoon of butter.
- Add red Kashmiri chili powder (or paprika). Do not use Indian red chili powder else it'll be super spicy (unless you want to).
- Pour the tadka/tempering over the dal. This gives your dal richness and a gorgeous color.
- Stir.
- Finish with garam masala.
- Here is the consistency you want.
- Top dal with another tablespoon of butter for that "makhani" flavor. Serve with white basmati rice or naan. Enjoy!
Nutrition
Calories: 307kcal | Carbohydrates: 31g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 557mg | Potassium: 210mg | Fiber: 14g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 4mg