Cook Dal Makhani In 1 Hour With Simple Ingredients

Dal makhani one of the amazing and yet simple dal that is relished by most Indians. It takes 1 hour to cook with simple ingredients. Any event one attends in India they will find dal makhani in the menu.

It is mostly relished with butter naan. Pulses give protein and lot of other nutrients and is one of the foods that plays a vital role in growing kids. Dal makhani is made with urad dal , black lentils and Kidney Beans ( rajma in hindi ).

The butter or cream added to it to give it a taste for which it is known. This dish has a lot of fibre which is good for heart and it is also good for dental health. This dal is also good for the bones as it contains calcium.

It is famous North Indian Punjabi dish and is relished a lot in Punjab.

What is Urad Dal

Urad dal is a black lentil grown in India since ancient times and 

is among the highest priced pulses. It is is used prepare dal from whole seeds 

and is very easy to prepare.

Where Did Urad Dal Originate

Urad dal originated in India, where it has been in cultivation from 

ancient times.

Where it is grown 

It is mainly grown in India . The top states that contribute to black lentils 

production are Andhra Pradesh, Maharashtra, Madhya Pradesh, 

Tamil Nadu and Uttar Pradesh. Bihar contributes the highest. 

Benefits of Urad dal

When it comes to benefits of urad dal it has lot of benefits and I am 

going to share some of them with you today.

1) Good for heart and kidneys

2) Contains antioxidants properties

3) Has low glycemic index

4) High fibre

5) Weight loss properties

6) Good for diabetic patients

Disadvantages of Urad Dal

Too much consumption of anything is not good.Same thing applies 

to urad dal too.If you consume too much of urad dal then the 

disadvantages are as below:-

1) Increase in uric acid

2) Increases the risk of calcification in kidney which can in turn lead to 

 gallstones  or gout.

3) People with gas or constipation should avoid taking this as

it can further increase their problem.

How it can be used 

Urad dal is of of the most consumable pulse of South India and 

it is used to prepare dosas, idlis, uthappam, vadas.One can even prepare 

urad dal quite easily at home with simple ingredients.

What Makes Dal Makhani So Special

Butter or cream gives this dal a smooth and creamy texture. One can make dal makhani without butter or cream, all one has to do is to cook it slowly.

Most restaurants keep this dal simmering overnight which makes it even more delicious and mouth watering. Earlier it was cooked on In restaurants it is cooked in tandoor, but not everyone has tandoor at home. You will find pressure cooker in every Indian kitchen and it is one of the most convenient way to cook dal.

Slow cooking plays a very important part in this dish as it makes the lentils release its flavours when cooked slowly on the gas top. Some people also put smoking charcoal after it is cooked closing the pressure cooker for 1 to 2 minutes to give it a mouthwatering smoky flavour.  

How to Make Dal Makhani

Ingredients

Serve 4

100 gm black urad dal whole

25 gm rajma

8 tomatoes chopped

2 tbsp ginger garlic green chilli paste

2 chopped onions optional

1tsp salt

1/2tsp turmeric powder/haldi

2 pinches Hing/ asafoetida

1/4tsp red chilli powder

2 tbsp dhania powder

1 tbsp garam masala

2 tbsp ghee

1100ml water

How To Prepare Step By Step (Photo wise)

Step 1

Add the rajma and dal in a pressure cooker and wash thoroughly. 

Step 2

Let it soak for nearly 4 hours.

Drain and add all ingredients together in the pressure cooker. It is very important to put enough water because this dal is going to cook for one hour on low flame otherwise it will burn. I have put 1100 ml of water.

Step 3

Cook for 1 hour on slow flame as it can burn on high. Put off the gas one hour after the first whistle.

Step 4

Open the cooker only after the steam has escaped.

Step 5

Now cook in open cooker stirring and mashing the dal so that it does not stick to the bottom and you get the desired thick and smooth consistency.

Step 5

Now the dal is ready to be served.If you want you can temper it with hing, jeera and ginger juliennes. Since I avoid ghee I have not put any tadka.

Garnish with green coriander, butter or fresh cream as you like.

Preparation

1) Soak the dal and rajma for approximately 4 hours.

2) Wash the pulses and kidney beans thoroughly under running water .

3) Drain the water and add all the ingredients and lot of water so that it doesn't burn.

4) Cook on slow flame for 1 hour after the first pressure.

5) Let the pressure release completely and then open the cooker.

6) Cook with the lid open on the gas stirring continuously to avoid burning. 

7) Mash the dal and kidney beans to get your desired smooth and thick consistency.

8) Dal is ready and you may temper it. I avoid ghee so I have skipped tempering.

9.) Garnish with coriander, butter or fresh cream.