Whip It Up Wednesdays – The Delicious All-time Favorite – Dal Makhani

Dal Makhani is a traditional, classic, and popular dish of India. It is made with whole urad dal, rajma, butter, cream, and spices and served with rice or any bread like Naan or Paratha. This Whip-it-up-Wednesdays dip into the delicious all-time-favorite Dal Makhani and relish in its rich taste from Shweta’s kitchen.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Yield: Six to eight servings

Ingredients:

1. One cup whole urad dal (washed and soaked in water overnight)
2. Quarter cup rajma (washed and soaked in water overnight)
3. Two star-anise
4. Two black cardamom
5. Five green cardamom
6. Three bay leaves
7. One three-inch-long cinnamon stick
8. One teaspoon cumin seeds
9. One teaspoon crushed garlic
10. One teaspoon ginger-garlic paste
11. One cup chopped onion
12. Two medium-size tomatoes(blend to make puree)
13. Two tablespoon butter
14. One teaspoon Coriander powder
15. One teaspoon Garam masala powder
16. Half teaspoon roasted cumin powder
17. Half teaspoon turmeric powder
18. One teaspoon makhani masala powder
19. Half teaspoon red chili powder
20. Salt to taste
21. Quarter cup cream (whipped or heavy)
22. Half teaspoon Kasuri Methi
23. Cilantro to garnish

Instructions

1. Drain the pulses and add them in a pressure cooker
2. Add four cups of water and half teaspoon salt
3. Cook over high flame for ten to twelve whistles or until fully boiled
4. Take a pan over a medium-high flame and add butter
5. Add cumin seeds, cinnamon stick, bay leaves, black and green cardamom, star anise and saute for one minute
6. Add onions and saute for five minutes
7. Add garlic and ginger-garlic paste and saute until golden brown in color
8. Add tomato paste and cook for two minutes
9. Add coriander powder, cumin powder, turmeric powder, makhani masala, red chili powder and cook until it releases oil
10. Add cooked dal and water as required
11. Add salt and cook until it starts boiling
12. Turn the flame low and let it simmer for 10 to 15 minutes, keep stirring in between
13. Once the Dal Makhani is thick as required, add cream and cook for one minute
14. Add Kasuri methi and garam masala, mix well
15. Switch off the stove and garnish with cilantro

Tips

1. The longer you keep Dal Makhani to simmer, the better it tastes.
2. Instead of cream, you can also add whole milk (One cup)
3. If you are not using a pressure cooker, cook for one hour in the closed lid pan