Punjabi Food Recipes In Hindi Dal Makhani’s recipe is a restaurant-style version with subtle smoky flavors and creamy lentils. If you like authentic Punjabi food, you will love this Dal Makhani even more.
Dal Makhani is one of the most popular lentil recipes in North Indian Punjabi cuisine made with whole black lentils (known as Urad dal or Kaali Dal in Hindi) and beans (known as Rajma in Hindi).
Why does this Punjabi Food Recipes In Hindi work?
Before listing and explaining the beauty of this recipe to you, let me tell you that this Dal Makhani recipe is one of our most reviewed and liked recipes on the blog.
It has been made by many of our readers and they love it. It is also the most common recipe that I share on social media.
So what makes this recipe so good and why is it one of the best Dal Makhani recipes?
In my previous experience with this dish, I remember making dal makhani many times without full seasoning and hoping to have a restaurant like an aftertaste and flavors of lentils. But it never matched and my experiments continued.
When we were in Goa, we used to have dal makhani in a restaurant (and it was one of their best dishes) on the quiet and serene Benaulim beach.
I once found black cardamom and cloves in Dal Makhni. I thought it might be the black cardamom and cloves that give off that lovely aroma and flavor.
After that, I tried dal makhani several times and added whole spices and found that it adds good flavor and a slight aroma to the dish. But I still felt something was missing.
Roll of Butter and cream Punjabi Food Recipes In Hindi
So I continued the experiment and when I was testing the recipe for Dal Bukhara, I found that the cream and butter taste rich apart from the slow cooker.
The richness of the dish comes from the fats in the butter and cream. The amount of butter and cream added is not abundant and only enough to enrich the dish.
You can still make Dal Makhani with less butter and cream. Just remember to cook it slowly for longer periods of time to get the real deal.
In most Indian restaurants that specialize in authentic North Indian food, Dal Makhani is boiled overnight or for several hours.
Basically, you can call it slow cooker lentils. This slow cooking makes a big difference in the texture of the lentils.
The lentils are cooked slowly in the oven. A tandoor is a cylindrical clay oven. The fire in the tandoor comes from charcoal or burning wood.
Boiling overnight in dal makhani produces some smoke in the charcoal or wood dish.
You will not find an oven in most Indian homes. But you will easily find a pressure cooker.
The fastest way to cook lentils is in a pressure cooker. In this post, I used a pressure cooker on top of the stove, but you can cook lentils in an Instant Pot too.
I cooked lentils and beans in a pressure cooker for about 30 minutes. Then, I slowly simmered it for 25 minutes.
It can slow down the cooking for longer than it did. Slow cooking makes the lentils sticky and creamy and the end result is finger-licking.
Smoky Flavors Punjabi Food Recipes In Hindi
As I mentioned earlier, the smoky smell of dal makhani comes from boiling and slow cooking dal makhani over wood fires, coals, or embers.
To reproduce this smoke on the plate, I have two proven methods for you.
Coal Smoke – This is also called Dhungar in Hindi. It is a charcoal smoking technique. It works great for any recipe where you need a little smoky flavor.
Dal Makhani smoked in this way tastes exactly like a restaurant. The Dongar smoking technique is optional and you can skip it if you can’t get your hands on charcoal.
Use smoked paprika: Using smoked paprika is the easiest way and is especially good when you can’t get your hands on charcoal.
Simply replace the red pepper powder in the recipe with smoked paprika. I have added smoked paprika several times to dal makhani to get that smoky flavor.
How to make Dal Makhani Punjabi Food Recipes In Hindi
Soak the lentils
- Soak both a cup of whole dal (whole black gram) and a cup of rajma (beans) overnight in enough water for 8 to 9 hours. Describe them well. The following image shows both the soaked urad dal and the soaked rajma.
- Rinse the lentils and ragweed several times in water.
- Drain well and then add to a 3-liter pressure cooker.
- Add 3 cups of water and stir well.
- Cook by pressing 18 to 20 whistles over high heat, until both Dal and Arjma are cooked through and soft. If it’s not cooked, add about a half cup of water again and press the cook button for an additional 4-5 whistles.
- In the image below, Rajma and urad dal are cooked and tenderized well. Dal should melt in the mouth and should not give any bite or resistance when swallowed.
- You can also puree a delicacy with a spoon or your fingers to check its ripeness. The same rule applies to beans as well.
- Set the cooked beans aside. Both dal and dal beans must be fresh. If it’s old or about to expire, it takes a long time to cook.
- In a blender or jug, take the chopped tomatoes. 2 large tomatoes or 200 grams of chopped tomatoes. Tomatoes do not need to be boiled.
- Blend until smooth. Step aside. You can also use a cup of store-bought tomato puree instead of mixing tomatoes.
Making dal makhani
- In a frying pan, the heat now 3 tablespoons of butter. You can use salted butter or unsalted butter.
- Add all the seasoning: half a teaspoon of cumin seeds, 2 to 3 cloves, 2 to 3 green cardamom pods, 1 black cardamom, 1-inch cinnamon, and 1 small to medium tig bata (Indian bay leaf). Fry until the spices become fragrant and fragrant.
- Then add half a cup of finely chopped onion.
- Stir the onions and fry them over low heat constantly.
- Fry the onions until lightly browned.
- Then add two teaspoons of ginger and garlic paste. Stir and fry until the smell of raw ginger and garlic disappears.
- Add a teaspoon of chopped green pepper and stir for a minute.
- Then add the prepared tomato paste.
- Mix again.
- Add half a teaspoon of red chili powder.
- Then add about 2 to 3 pinches of grated nutmeg or ground nutmeg.
- Mix well and fry over low to medium heat, until you see the fat seep from both sides. This takes 3 to 4 minutes over medium heat, low to medium.
- Then add the cooked beans, dal, and raggah.
- Add the rest. Add 1 cup of water or more if necessary.
- Mix well and simmer the dal uncovered.
- Keep stirring frequently so the lentils don’t stick to the bottom of the pan. The lentils get sticky and start to stick to the bottom if they don’t move. Also crush some lentils while stirring.
- Once the dal makhani begins to thicken, add salt as needed.
Mix well and continue to simmer. Keep stirring when the lentils get soft. When it boils, you can add more water if the consistency appears to be thick or dry.
- The longer I keep my brain’s dal simmering, the better it will taste. The lentils will become creamy and sticky, and the texture of the dal will continue to clump together as it boils.
- I kept it for about 25 minutes on low heat. Don’t stir frequently.
- When the broth is thick enough, add it to a cup of low-fat cream or half and half. If you use heavy cream, add two tablespoons.
- The consistency of Punjabi dal makhani is neither too thick nor too thin. Its texture is medium with unctuousness from well cooked lentils.
- Mix the cream well. Then turn off the fire.
- Now add half a teaspoon of methi cassowary, crushed. Stir again. Cover the dal makhani and set it aside, if you are going on the dhungar path. Or you can offer Punjabi dal makhani service right away.