Dal Makhani a staple in all North Indian restaurants and Dhabas, is a subtly flavoured black Urad dal that was once a specialty of Western Punjab which is now in Pakistan. A peshawari delicacy was served in roadside dhabas along with rotis After the crossing of the national frontiers, this simple dal also known as mash ki dal or ma ki dal was made exotic with a drizzle of fresh cream and the addition of tomatoes as a souring agent. Simmered in clay pots over firewood for long periods this smoky dal has become a connoisseurs’ delight.
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Here is a one-pot recipe of Dal Makhani using instant Buna Masala. The Cooking method combined with instant masala makes this fragrant concoction an any-time meal accompaniment.
Ingredients for Dal Makhani Recipe:
- Black Urad Dal whole with skin 1cup
- Rajma 2 tbsp
- Bhuna Masala Instant Paste 4 tbsp
- Oil 2 tbsp (Butter can be used too.)
- Cumin seeds 1 tsp
- Ginger Juliennes 1 tbsp
- Coriander finely chopped 1 tbsp
- Fresh cream 1 tbsp
- Salt as required.
Preparation Method for Dal Makhani:
- Wash and soak the dal and rajma overnight in safe water.
- The next day drain the water and set the pulses aside.
- Heat a pressure cooker. Add oil and cumin. When cumin seeds splutter add the Bhuna Masala paste. Lower the flame and fry well in oil.
- Add the pulses and pour in 4 cups of water. Bring to a boil and check taste for salt. Add the required salt.
- Cover the cooker and after 1 whistle simmer the flame. Allow the dal to cook for 40 minutes on low flame. Switch off the flame and allow the cooker to rest till the pressure goes off.
- Open the lid after ensuring that there is no pressure. Remove onto a serving bowl.
- Drizzle the fresh cream on the top of the dal.
- Garnish with fresh ginger juliennes and coriander. Serve hot with roti or rice.
Delicious “Dal Makhani” recipe is Ready 🙂
