Dal makhani (Dal Bukhara) || How to make Dal Makhani (Dal Bukhara) Peshawari Style

Hello Everyone..!!

From many days its in my draft to make so finally here it is..

Everytime I make it either photos were not good or was in jiffy to serve dinner.

Dal makhani is always always on our menu whenever we dine outside.Which happens rarely now a days because of shortage of Indian restaurant or I can say only one in my area. But I make sure every time we visit India.

ITC Maratha’s Restaurant Peshawari Serves most yummiest Dal Bukkhara.

My Bhai’s favourite place to hangout just because of Dal Bukhara.

So tried to re create this recipe at home. This creamy flavorful dish is to die for.

 It is delicious with some hot rice, pulav or rotis/naan (Indian bread), even regular bread. I used the leftovers as Enchilada sauce for a meal.

 This is a guaranteed super hit and a great recipe for a party as it is easily scalable. 

Recipe :-

Ingredients:-

whole black lentils or akha urad dal - 1 cups

onions - 2 chopped

garlic - 5-7 cloves minced

ginger - 1 inch piece finely grated

green chilies – 1-2

tomato puree - 1 cups (2-3 tomatoes or 1/2 can)

butter - 3 tbsp

cumin seeds - 1 tsp

cloves – 2-3

Green Cardamoms – 2-3

Black Cardamom - 1

cinnamon powder - 1/2 tsp

coriander powder - 2 tsp

Turmeric - 1/4 tsp

Red Chilli Powder -1/2 tsp

Bay leaf or tej patta – 1

salt to taste

cream - 1 1/2 cups

Procedure:-

- Soak both  whole urad dal and rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.

- Rinse both the lentils a couple of times in water.

- Drain again and then add them in a pressure cooker. add 3 cups water and stir well.

-Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. 

- In a blender or mixer jar, take chopped tomatoes. blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending.

-In a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.

add the whole spices -  cumin seeds,  cloves, green cardamoms,  black cardamom, cinnamon, tej patta/bay leaf.

-Saute till the spices become aromatic.

-Then add finely chopped onions.

-Stir and saute the onions on a low flame often till they become light golden.

-Then add ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.

-Add  chopped green chilies then add the tomato puree and stir again.

-add red chili powder ,turmeric and coriander powder.

-Then add the cooked urad dal and rajma beans along with the stock. –

Also add 1 cup water

-Stir very well and simmer the dal makhani uncovered on a low flame.

-I kept for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.

Stir the cream very well. then switch off the flame.

 Happy Cooking..!!