Dal Makhani, sometimes also referred to as "Black Dal", is a buttery lentil soup seasoned with fenugreek leaves, ginger, onions, tomatoes, and garlic. We love this recipe from Charisma, of Charisma's Cache.
Prep: 12 hrs
Cook: 30 mins
1 c whole urad dal (soaked overnight)
1/4 c rajma (soaked overnight)
3 3/4 c water (for pressure cooking)
2 tbs olive oil
1 whole bay leaf
1/2 tsp cumin seeds/jeera
1/8 tsp hing
2 tsp kasoori methi
1 small white onion (finely chopped)
1 stick of butter (unsalted)
1 large sandwich tomato (blended)
3 tsp garlic (minced)
1 1/2 tsp adu marcha
1/2 tsp haldi
1 1/2 tsp mirchi
1 tsp dhana jeeru
salt to taste
freshly chopped cilantro
The Night Before
1Soak the dal & rajma overnight in hot water.
To Make the Dal
1Pressure cook the dal & rajma with 3 3/4 c of water for 45 minutes (use manual mode, high pressure & venting when using this cooker). If using a traditional pressure cooker please adjust your cook time accordingly - dal should be soft & mashable with a spoon when done.
2Heat oil on medium.
3Add the bay leaves, sauté for 1 minute.
4Add the cumin seeds, sauté for 1 minute.
5Add hing, sauté for 1 minute.
6Add methi, sauté for 1 minute.
7Add garlic, ginger, adu marcha and sauté til golden.
8Add 2/3 stick of butter. Melt.
9Add onion and sauté until translucent.
10Add mirchi & haldi.
11Add tomato and salt. Bring to a simmer and cover. Cook for 8 minutes.
12Add the pressure cooked dal and bring to a boil. Cook for 10 minutes.
13Add the remainder of butter on top.
14Using an emersion blender, blend half of the dal in the pot and add water until desired consistency is reached.
15Garnish with freshly chopped cilantro and serve with my personal favorite - aloo parathas!