From the Archives: In the quest of clearing out my pantry, I came across a bag of whole black lentils. Commonly referred to as "Urad dal" in Hindi, these beauties are more famously used in making this dish called as Dal Makhani. I made these again recently to use the bag up among quite a few other dishes. I had to update this post with few notes on making it a Low Calorie Treat. Its very easy and this is one of those dishes which are immensely forgiving when it comes to making it literally fat free. The new pictures that I have added to this post are of this "Low Calorie" version. Can you tell the difference?:)
Also known as "Kaali Dal", "Maa Di Dal" or simply "Maa Ki Dal" - Dal Makhani by any other name would taste just as yummy and delicious. This Punjabi delicacy is another feather to Indian cuisine. Rich, creamy lentils cooked with assorted spices makes it one of the best warm and soul foods ever! Dal (lentil) Makhani (cream/butter) as the name insists is filled with calories and is a special treat. There are few variations and I have tried them all. I have finally settled down to this recipe. The secret to best Dal makhani is the number of hours one cooks the lentils.
I forgot to soak at night, so soaked in the morning in hot water for 5 hours, cooked in the cooker for 5 whistles.
Turned out awesome. I didn't have bay leaf, used badi and chhoti ilaychi instead. And used chilly powder for colour. Cooked in half tsp oil, half ghee, dash of milk for the creaminess. And a bit of butter on top when I served!
Sorry, couldn't manage a good picture...new to food photography, and was in a hurry to start gobbling!
Thank you so much Binny :) --DK
Its Black Whole Urad Dal not green. I think the picture angle makes it look that way. Pls refer this picture: Black Whole Urad Dal. As for yogurt, yes you def. can. Just make sure your heat is low.--DK
Definitely yes! Almost many recipes in this site (unless the title mentions Onion or Garlic as highlight) can be easily made without :) --DK
Oh def. yes. Just use equal amount. --DK
Around 15 minutes. This might vary depending on the type of pressure cooker. Just check around 12 min mark. --DK
Definitely yes. In fact crockpot would be the best way to cook Dal Makhani :) --DK
Not really. It should still work. The end product will look different but taste wise it should still be good. --DK
Just skip it. It won't make a huge difference. --DK
I do use them. If you saw pics 1, 2 and 3, you can see it being used along with Urad and kidney beans. --DK
Awe, thank you :) I am glad to hear that --DK
Thank you so much Pooja. Glad to know that you and your family liked it :) Great idea using dal water --DK
Bengal gram is also a lentil and when I say lentils in step 1, I include that too along with the rest. The pictures will also show you that. --DK
I am going to be extremely approximate and I am going to assume that the pressure cooker is on high heat (and is a large pressure cooker). Based on this the first whistle takes the longest time - I wud time this somewhere on the lines of 5-7 minutes.The next whistles would be in the space of about 3 minutes each. Hope this helps (Hopefully I remember to time mine the next time around for a more precise answer) --DK
Hi Sana, call me DK :). As for slow cooking, I personally think that makes the dish even more enticing cos it develops more flavors than pressure cooking. But lack of time and effort, gets my vote as far as Pressure cooking goes. I think in top class restaurants, they usually cook this dal overnight in a Tandoor on low flame. --DK
Sorry about that. I had started adding the minutes for recent posts of mine but missed this one. This will be about 10-15 minutes --DK
I used Green --DK
No I do. Refer step 1,2 and 3 --DK
Restaurant versions don't add Yogurt, so no wonder yours did not taste the same. Though you can usually boil heavy cream, in this recipe, the dal mixture is reduced to simmer and then the cream is added. pls refer last step --DK
Thank you so much Mitra for writing out such a generous feedback. I am so glad - would be an understatement :) --DK
I have already answered your query (chk the comment before this) Sunitha --DK
Its full urad dal with black skin --DK
I am so glad to hear that Garishma :) --DK
I have heard that this is perfect for a slow cooker. You can cook the lentil-legume mixture on a stove top with a lid partially closed. It will take time - may be close to an hour or so (provided you pre-soaked the lentils). (But plsssssssssss get the pressure cooker! U will fall in love with it :) Makes cooking so much fun and easy!)
hey Geri - Its soaked right along with the black lentils and Kidney beans. Cooked together too....The first line says it...the Bengal gram is also a lentil hence I said lentils...hope this helps :) --DK