Creamy & buttery dal makhani is a restaurant based modern dish. It is one of the most popular lentil recipes from the north indian punjabi cuisine made with whole black lentils (whole urad dal), rajma, butter and spices. Dal makhani and Buttery lentils are same.
Preparation time: 15 minutes
Cooking time: 3 hours
Whole black lentils(whole urad dal) : 120 gm/ 3 cup
Red Kidney Beans : 30 gm/ 3 Tbs
Salt to taste
Garlic paste : 20 gm/ 3½ tsp
Ginger paste : 20 gm/ 3½ tsp
Tomato puree : 120 ml
Red Chilli powder : 5 gm / 1 tsp
Cream : 120 ml/ ½ cup
White Butter : 120 gm / ½ cup
- Pick and wash whole black lentils in running water and soak overnight.
method:1 Put the drained lentils in a handi, add salt and water (approx 1.5 litres 64 cups), bring to boil, cover and simmer until the lentils are cooked and two-thirds of the liquid has evaporated.
method:2 Mash the lentils lightly against the sides with a wooden spoon.
method:3 Add garlic paste, ginger paste, tomato puree, red chillies and 8 Tbs of butter, stir and cook for 45 minutes.
method:4 Then add cream, stir and cook for 10 minutes. Adjust the seasoning.
finale: Remove to a bowl, garnish with the remaining butter and serve with Tandoori Roti or Phulka.