Share
What is Dal Makhani?
This dal or lentil curry comprises tuar dal, split mung dal, split masoor dal, urad dal, and rajma kidney beans. It is a Punjabi or North Indian dish known for its buttery texture. It contains black lentils, kidney beans, garam masala, butter, and cream. The word “makhani” means "creamy" in Hindi. After cooking, you can also use charcoal and ghee to enhance the flavour of your dal.
Making Dal Makhani in a Pressure Cooker
Dal makhani is traditionally prepared in a clay pot or tandoor oven using a slow cooking technique. The procedure starts with soaking dal overnight. After it is soaked through, it is slowly cooked for hours to release its flavour, resulting in a creamy and rich dal dish. However, preparing dal makhani in a pressure cooker expedites the cooking process and results in a creamy and rich dish.
Try this recipe in the cooker if you're craving dhaba-style or restaurant-style dal makhani. It goes well with a variety of rice and roti recipes.
Ingredients:
- 1/3 cup soaked Whole Black Urad Dal (black lentils) for 6-8 hours
- Three tablespoons-soaked Rajma (red kidney beans) in water for 6-8 hours
- One teaspoon Ginger-Garlic Paste
- Tomato Puree (1/2 cup)
- 1 medium onion
- 1/2 tablespoon Red Chilli Powder
- 1/2 tablespoon Kasuri Methi (Crush in your palms before mixing)
- 2 tablespoon butter
- 1 tablespoon jeera
- 1 tablespoon mustard
- 1 pinch hing
- 1/4 cup fresh cream
- Salt, to taste
Directions:
ASIN ID - B00M2WPISI
- To make tomato puree, blend two medium tomatoes in a mixer grinder.
- Wash dals in water 3-4 times. To thoroughly clean the dal, rub it between your palms.
- Soak them for 6-8 hours or overnight in 1.5-2 cups of water. You can soak them together or individually. It is your choice.
- Once soaked thoroughly, drain the excess water, and place it in a 3-liter pressure cooker. 2 cups water and 1/2 teaspoon salt are required.
- Cook for 6-7 whistles on medium heat with the lid closed. Turn off the heat and allow the cooker to cool for a few minutes (5-7 minutes). Open the cover and relieve the excess pressure. (If you are not in a hurry, allow the pressure to release naturally).
- Now remove the dal, and in the same pressure cooker, add butter to melt.
- Add mustard and jeera till it crackles.
- Add a pinch of hing.
- Add finely chopped onion until it is caramelised.
- Combine 1/2 tablespoon ginger-garlic paste, and fry until the raw smell of garlic goes away.
- Stir in 1/2 cup tomato puree.
- Add cooked dal and mix with the masala thoroughly; if required, mash dal at this stage.
- Add red chili powder and salt as per the taste.
- Crush 1/2 teaspoon Kasuri methi and add to the bowl.
- Close the lid after thoroughly mixing. Remove the rubber band and whistle from the pressure cooker and cook for another 5-7 whistles on medium heat.
- Turn off the heat and allow the pressure in the cooker to release. Take off the lid. Check for salt in the dal makhani. If necessary, add more.
- Mush the dal flippantly with the back of a big spoon. Observe the constancy of the dal makhani.
- Mix in 1/4 cup fresh cream thoroughly.
- Your favourite dal makhani is now ready and can get served.
Tips & Variations
Below are some tips to cook your Dal Makhani perfectly using a pressure cooker.
- Do not reduce the amount of butter or fresh cream. Otherwise, the dish won’t have a restaurant-like flavour.
- Mash the dal well with the back of a spoon to achieve a creamy texture.
- For the most authentic flavour, cook the dal on the lowest heat for up to three hours, adding more water as necessary.
- Dal makhani tastes best when it gets slowly cooked on a low flame for a long time.
- Drizzle cream on top of the dal before serving
So, this is our way to make Dal Makhani in a pressure cooker quickly and easily. With this method, you not only reduce the cooking time but also reduces additional cleaning. It is a healthier and more delicious way to satiate your family’s taste buds and hunger. If you enjoyed our method, prepare this, and share it with your loved ones.
