Dal Makhani Recipe

Cooking tips for Dal Makhani
Step 1: Soak both ¾ cup Sri Bhagyalakshmi Whole Urad Dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours. Later drain them well. Rinse both the lentils a couple of times in water.
Step 2: Pressure cook both lentils with 3 cups of water and stir well for 15 whistles on high flame till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. Check if cooked Urad dal and Rajma is so soft that they can be mashed.
Step 3: In a pan, now heat 3 tbsp butter. Add the whole spices - ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf, saute till the spices become aromatic. Then add ½ cup finely chopped onions, stir and saute the onions on a low flame often till they become light golden. Then add 2 tsp ginger garlic paste, stir again and saute till the raw aroma of ginger-garlic goes away. Step 4: Add 1 tsp chopped green chilies and add the tomato puree and stir again.
Step 5: Add ½ tsp red chili powder and nutmeg powder. Stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
Step 6: Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
Step 7: Stir very well and simmer the dal makhani uncovered on a low flame. Keep on stirring often, so that the lentils don't stick to the bottom of the pan.
Step 8: Once the dal makhani has begun to thicken, add salt as required. Add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
Step 9: When the gravy has thickened enough, add ¼ cup cream to have a medium consistency. Stir the cream very well. then switch off the flame. To have a smoky flavour use the dhungar method or else can serve dal makhani as it is.

Notes :

Ideal preparation time is about 8-9 hours.
Ideal cooking time is about 1 hour.
Choose Sri Bhagyalakshmi Foods premium Urad Dal to prepare the popular and amazing Dal Makhani is made with Urad Dal in North India and Idli and Vada in South India is made with Urad Dal. Papad (or poppadums) are usually made with urad dal as well.

Why Choose Sri Bhagyalakshmi Urad Dal

1. Sortex cleaned dehydrated Urad Dal for best quality and hassle-free cooking and impressive health benefits.
2. Standardisation in procuring, processing and packing, leading to superior quality products.
3. Packed in hygienic conditions using automated equipment.
4. Packaged using superior quality bags for better handling, storage and ease of transportation.
5. Contract farming with excellent back-end integration, leading to consistency in quality.
6. Excellent supply chain management to meet market demands.