Dal Makhani Recipe. Punjabi Dhaba style Dal Makhani recipe made without rajma. Slow cooked dal makhani with butter and cream. Recipe with step by step pictures and video.
Dal Makhani is comfort food. This dhaba / restaurant classic is my favorite. After having Dal Makhani at the ITC Bukhara – Royal Afghan, I have been wanting to recreate this classic at home. After a lot of tries, the Jiggs Kalra’s version from his cookbook Prashad published in 1986 just hit the spot. The recipe comes from Manjit Singh Gill (the then executive chef of the famed Bukhara Maurya Sheraton in Delhi). Also, Vir Sanghvi writes in his book “Rude Food” that Dal Makhani was invented by Moti Mahal and did not come from Punjab (He writes that a Punjabi home cook never mixed cream and black dal). This is a restaurant classic and was never cooked at home.
While the original recipe uses Rajma and Urad, the bukhara version is 100% urad. The dal gets its texture / viscosity from the slow cooking. At the famed bukhara restaurant, the dal is cooked overnite and is never taken off from heat. ITC also uses mineral water to standardize the taste of its signature dal bukhara at all its hotels. This is my attempt at recreating this classic recipe at home.
Here is a picture of our fantastic meal with the most delicious dal at ITC.
Here is a list of other recipes on the site using urad dal. Urad Dal recipes
I have made some small changes in the recipe to suit my home kitchen. Here is my adapted version of Dal Makhani.
Here is the video of how to make dal makhani at home
Here is how to do dal makhani at home Soaking the lentils for making Dal Makhani Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma. If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
Do not skip soaking. This is a very hard lentil and needs soaking overnight.
Prep Work for making Dal Makhani The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time. Take a pressure cooker and add in the soaked and drained lentils. I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking.
Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
Add in the salt and the red chilli powder. Use Kashmiri red chilli powder for a vibrant colour.
Cover the cooker and set on the stove. After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for 30-40 minutes. The slow cooking will make the dal very creamy. Just two things. The lowest flame possible and 30-40 minutes.
After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
Take a potato masher and gently mash the dal.
Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
Mix well.
Dal Makhani ITC Bukhara style is done.
Serve the Dal Makhani with roti, naan or paratha.
Main Ingredients for making Dal Makhani
- 2/3 cup whole black urad dal
- 3 tablespoon rajma (red kidney beans) – optional
- 20 grams garlic (approx. about one whole pod)
- 20 grams ginger (about two inches)
- 3 big ripe tomatoes (about 250 grams )
- 1 teaspoon red chilli powder
- 1/4 cup unsalted butter
- 600 ml water
- 1/4 cup cream
- 1 teaspoon salt
Here is how to make Dal Makhani at home
- Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma. If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
- Take a pressure cooker and add in the soaked and drained lentils.
- Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
- Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
- Add in the salt and the red chilli powder.
- Cover the cooker and allow it to cook, After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for 30-40 minutes.
- After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
- Take a potato masher and gently mash the dal.
- Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
- Mix well. Dal Makhani ITC Bukhara style is done. Serve the Dal Makhani with roti, naan or paratha.
Notes
The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time.
I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking. 5 liter cooker is ok. Add a cup of water extra while cooking if using a 5 liter cooker.
Adjust the butter and cream according to your preferences.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
Main Ingredients for making Dal Makhani
- 2/3 cup whole black urad dal
- 3 tablespoon rajma (red kidney beans) – optional
- 20 grams garlic (approx. about one whole pod)
- 20 grams ginger (about two inches)
- 3 big ripe tomatoes (about 250 grams )
- 1 teaspoon red chilli powder
- 1/4 cup unsalted butter
- 600 ml water
- 1/4 cup cream
- 1 teaspoon salt
Here is how to make Dal Makhani at home
- Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma. If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
- Take a pressure cooker and add in the soaked and drained lentils.
- Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
- Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
- Add in the salt and the red chilli powder.
- Cover the cooker and allow it to cook, After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for 30-40 minutes.
- After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
- Take a potato masher and gently mash the dal.
- Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
- Mix well. Dal Makhani ITC Bukhara style is done. Serve the Dal Makhani with roti, naan or paratha.
Notes
The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time.
I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking. 5 liter cooker is ok. Add a cup of water extra while cooking if using a 5 liter cooker.
Adjust the butter and cream according to your preferences.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
Find it online : https://www.kannammacooks.com/dal-makhani-recipe/
Recipe for Pichipotta Chapati Omelette, Shredded Chapati Omelette Recipe. An excellent way to use the leftover chapatis / rotis. Recipe with step by step pictures.
Pichipotta (shredded) Chapati Omelette for breakfast is one of my favorite ways to use leftover chapati. Eggs for breakfast is very filling and will keep you going for a long time. This entire recipe can be put together in under 30 minutes and is a favorite at home. If you are in a hurry, you can skip adding the veggies (potatoes and peas). You can add already boiled and diced potatoes and it works just fine. Do try this recipe at home when you have chapatis or rotis left over from dinner. This is an excellent way to turn around those dry chapatis and give them a makeover.
Here are some of the recipes you can make with leftover chapati / roti. Kothu parotta made with whole wheat atta chapati Leftover chapati upma recipe
Here is the video of how to make Pichipotta Chapati Omelette Recipe
Here is how to make Pichipotta Chapati Omelette Recipe Whisk the eggs with salt and black pepper powder.
Heat a griddle and add in a little oil. When the oil is hot, add in the whisked eggs. Let the eggs cook on one side. Flip the omelette and cook on the other side too. Remove the omelette from the griddle and set aside on a plate to cool.
Chop the leftover chapati and omelette into small bits. Set aside. You can even coarsely shred the chapati by hand but I prefer chopping them.
Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Add in the peanuts. Peanuts add a nice crunch to the dish.
Add in the chopped ginger and chopped curry leaves. Saute for a few seconds. Add in the chopped onions and saute the onions till soft.
Once the onions are soft, add in the slit green chillies. Add in the turmeric powder, asafoetida and salt. Saute for a minute more.
Add in the chopped potatoes and the green peas. Close the pan with a lid and reduce the flame to low. Simmer for 4-5 minutes till the potatoes are nicely cooked and roasted.
Add in the mint leaves and the chapati. Mix well to combine. Add the chopped omelette. Add in the chopped coriander leaves.
Mix well to combine. Cook for a minute so the chapati can warm up. If the chapati is very dry, sprinkle little water at this stage.
Pichipotta chapati omelette is ready. Serve hot immediately. For a variation, you can sprinkle some sev or bhujia and serve.
For making Omelette
2 eggs 1/4 teaspoon black pepper powder a pinch of salt 1/2 teaspoon vegetable oil
Other Ingredients for making Pichipotta Chapati Omelette
1 tablespoon vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 2 tablespoon peanuts 1 tablespoon minced ginger 2 sprig curry leaves, finely chopped 1/2 cup onions, finely chopped 2 green chillies 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida powder 1/2 teaspoon salt 1 potato, chopped into small cubes 1/4 cup fresh green peas 3 sprigs mint leaves, chopped 3 sprigs coriander leaves, chopped 5 chapatis / rotis
Whisk the eggs with salt and black pepper powder. Heat a griddle and add in the oil. When the oil is hot, add in the whisked eggs. Let the eggs cook on one side. Flip the omelette and cook on the other side too. Remove the omelette and set aside on a plate to cool.
Chop the leftover chapati and omelette into small bits. Set aside.
Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Add in the peanuts. Peanuts add a nice crunch to the dish.
Add in the chopped ginger and chopped curry leaves. Saute for a few seconds. Add in the chopped onions and saute the onions till soft. Once the onions are soft, add in the slit green chillies. Add in the turmeric powder, asafoetida and salt. Saute for a minute more.
Add in the chopped potatoes and the green peas. Close the pan with a lid and reduce the flame to low. Simmer for 4-5 minutes till the potatoes are nicely cooked and roasted.
Add in the mint leaves. Saute for a minute. Add in the chapati and omelette. Add in the chopped coriander leaves. Mix well to combine. Cook for a minute so the chapati can warm up.
Pichipotta chapati omelette is ready. Serve hot immediately.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
