Dal Makhani – A Step-by-step Guide to Cooking This Classic Indian Dish

Have you also wondered what makes the Dal Makhani so irresistible? Is it its rich buttery richness or the smoky aroma? Today we are here to help you uncover the secrets of this iconic Punjabi dish. Here is the ABC of core Dal Makhani ingredients and a step-by-step guide that transforms basic ingredients like lentils into pure magical taste!

History and Origin of Dal Makhani Recipe

Kundan Lal Gujral, a migrant from Peshawar, created butter chicken at Moti Mahal in Old Delhi’s Daryaganj during the 1950s. He aimed to develop a vegetarian dish to complement butter chicken. Inspired by a regular customer’s suggestion, he used Urad Dal. It was already popular in West Pakistan. By adding cream and tomatoes—ingredients not previously used—he invented Dal Makhani – the creamy dish we enjoy today.

The Core Ingredients of Dal Makhani Recipe

1. Lentils

Dal Makhani’s soul lies in its lentils – mainly black gram (urad dal) and a handful of kidney beans (rajma). These are first soaked overnight and next day slow-cooked to a buttery perfection. Their creamy texture blends beautifully with spices.

2. Cream

The other magic of Dal Makhani ingredients lies in its yummy cream which also gives it the name. The cream, which is added at the end, transforms the dish into a silky masterpiece, balancing the bold spices with its gentle sweetness.

3. Kasuri Methi (Dried Fenugreek Leaves)

These dried fenugreek leaves have an earthy flavour that enhances the dish’s richness. It is crushed and sprinkled right before serving.

The Key Steps of How to Make Dal Makhani

Take fresh black gram (urad dal) and a handful of kidney beans (rajma). Wash them well. Soak them in plenty of water overnight. Soaking also helps develop a creamy texture later. Next morning, rinse the soaked lentils and cook them in a pressure cooker with fresh water. Add a pinch of salt while boiling so that it absorbs well. Whistle it for 20–30 minutes on low flame till lentils turn soft. Check the lentils by pressing them between your fingers, to ensure these are cooked well, soft and creamy. If they feel firm, cook a little longer. You can also mash a few with the back of a spoon. Now, heat butter/ghee in a pan, add cumin, onions, and ginger-garlic paste. Sauté until golden. Add tomatoes, chili powder, turmeric and garam masala. Cook until the masala releases oil and tomatoes become puree for the Dal Makhani. Add some water to adjust the consistency, if the cooked dal is thick. Then, let it simmer on low heat for at least an hour. Stir occasionally to avoid sticking. Once in serving consistency, crush a pinch of kasuri methi (dried fenugreek leaves) and sprinkle it over the dal. After a swirl of butter or cream on top makes it even more irresistible! This is done during the last 10 minutes. In the end, smoke the Dal Makhani by simply placing a small piece of hot charcoal in a bowl. Put the bowl inside the pot of dal. Drizzle a little butter or ghee on the coal and it will release smoke. Cover the pot immediately and let it sit for 5–10 minutes. Remove the coal before serving with naan, rice or roti.

Have No Time to Cook? Order Sankalp Dal Makhani Your Instant Gourmet Solution

Craving the rich, creamy delight of Dal Makhani but strapped for time? Whether it’s a spontaneous midnight yearning or unexpected guests at your doorstep, Sankalp Ready to eat Dal Makhani is your go-to solution. Offering authentic, restaurant-quality taste in a matter of minutes!

Authentic Taste Without the Effort – Unique Selling Points (USPs) of Sankalp Dal Makhani

• We use high-quality black lentils, authentic butter, and fresh cream to ensure a luxurious taste.
• Our Dal Makhani is slow-cooked to perfection, allowing the spices and ingredients to develop a deep, rich flavour.
• To preserve the authentic taste and freshness, the dish is frozen immediately after cooking.
• We prioritise your health; hence, our product contains no artificial preservatives.
• Enjoy a gourmet meal in minutes without the hassle of traditional cooking methods.

Health and Quality Assurance

At Sankalp Foods, we prioritise your health and satisfaction. How do we do it? By ensuring the following…

• No artificial preservatives, yes the Sankalp Dal Makhani is free from artificial additives, ensuring a wholesome meal.
• Hygienic preparation in state-of-the-art facilities adhering to strict hygiene standards.
• High nutritional value because this one is rich in protein and essential nutrients, making it a healthy choice for all age groups.

Simple Preparation Steps for Sankalp Ready-to-Eat Dal Makhani

1. Remove the frozen packet from the freezer and allow it to thaw.
2. Empty the contents into a pan.
3. Warm on a low flame, stirring gently to prevent sticking.
4. For a personalised touch, add a spoon or more of fresh cream and sprinkle crushed kasuri methi (dried fenugreek leaves).
5. Before you finally serve it, you must drizzle a bit of melted butter on top. Serve hot with naan, jeera rice, or parathas.

Versatile and Convenient, Anytime Anywhere!

Sankalp Dal Makhani is versatile, making it suitable for various occasions:

• Ideal for large and sudden family dinners for your loved ones with a delectable meal without the extensive preparation.
• If you have unexpected guests, our Dal Makhani is ready to serve a gourmet dish at a moment’s notice, showcasing your hospitality.
• For the children or even you having those Late-Night Cravings, our Dal Makhani recipe will satisfy your hunger with a comforting bowl that will be ready in no time.
• Lastly, with our recipe, you can throw parties and gatherings, anytime anywhere with this Dal Makhani dish that appeals to all.

Don’t let time constraints keep you from enjoying the rich flavors of traditional Dal Makhani. With Sankalp’s ready-to-eat option, indulge in a gourmet experience without the effort. Experience the perfect blend of convenience and authentic taste with Sankalp Dal Makhani—your shortcut to a satisfying meal. Order now and have a delicious meal ready whenever you desire.

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