Dal Makhani is a classic Punjabi dish that is flavorful, creamy and complex. It is made using a combination of beans, butter, cream, and spices, the most important of which is garam masala, which gives the dish its warmth and depth. In this recipe, you'll learn how to make a delicious Dal Makhani using Hathi Garam Masala, which blends beautifully with the earthy flavors of the dish.
What is Dal Makhani?
Dal Makhani is a traditional dish in Punjabi cuisine. Dal Makhani consists of black lentils (urad dal) and kidney beans (rajma) cooked in a rich, creamy, buttery gravy. This dish too is flavored with spices, but it is the Garam Masala that gives the dish its unique, aromatic character. If you like rich, hearty foods, Dal Makhani is true comfort food.
Why Use Garam Masala in Dal Makhani?
Garam Masala is a mix of ground spices like cumin, coriander, cardamom, cinnamon, and cloves that provide the Dal Makhani with deep flavor. The Hathi Garam Masala, in particular, has a wonderful balance of warmth and complexity that is simply unforgettable. When mixed in with the rich cream and butter, Garam Masala provides you with an experience both flavorful and aromatic that will linger long after the meal.
Ingredients for Classic Punjabi Dal Makhani
To make Dal Makhani, you’ll need the following ingredients:
- 1 cup black urad dal (whole)
- ½ cup kidney beans (rajma)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 tablespoons butter
- 2 tablespoons cream
- 1 tablespoon Hathi Garam Masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- Water (for cooking the dal)
Preparation Time
- Soaking Time: 6-8 hours (for dal and kidney beans)
- Cooking Time: 45 minutes
Step-by-Step Guide to Make Dal Makhani
Step 1: Soak the Lentils and Beans
The first step is to soak the black urad dal and kidney beans in water for 6-8 hours, or overnight. Soaking is essential to soften beans and to reduce cooking times.
Step 2: Cook the Dal and Beans
After soaking the lentils and kidney beans, drain the lentils and the kidney beans, and place them in a pressure cooker with enough water to cover the beans. Then, pressure cook them on a medium flame for 4-5 whistles, or until soft and tender.
Step 3: Make the Base Gravy
Meanwhile, heat 1 tablespoon of butter in a large pan. Add cumin seeds and sauté for a couple of seconds until they splutter. Add chopped onion and sauté until golden brown.
Step 4: Add Tomatoes and Spices
Add the ginger-garlic paste to the onion, sauté for 1-2 minutes, and allow the aroma to develop. Then, add chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes soften and the oil begins to separate from the masala.
Step 5: Add the Cooked Lentils and Beans
After cooking the lentils, add them to the pan with the masala base you prepared. Stir them in thoroughly and add a little water to reach your preferred consistency. Simmer on low heat for about 10 minutes.
Step 6: Add Hathi Garam Masala
This is where the magical fusion occurs! Add in the Hathi Garam Masala seasoning and mix in thoroughly. The delicious spices will permeate the dal and transform it into a warm and fragrant blend. let it cook for an additional 5-7 minutes.
Step 7: Add Butter and Cream
The last step is to mix in the butter and cream. The butter and cream will create that smooth silky rich texture we all love. Allow the dish to simmer for another 5 minutes to allow the flavors to meld.
Step 8: Garnish and Enjoy
Garnish with fresh coriander leaves and enjoy it hot with naan, roti, or steamed rice.
Tips for Making Perfect Dal Makhani
- For a softer texture and quicker cooking time, soak lentils overnight.
- Use a full-fat cream to provide richness, and for more indulgence.
- If you want a different consistency, add water to your liking.
- To give a little smokiness to your dal, add a teaspoon of smoked paprika or use the ‘dhungar’, which is the method of making dal smoky by placing a burning piece of charcoal over the dish.
The Secret Ingredient: Hathi Garam Masala in Dal Makhani
To make Dal Makhani, finding the right blend of spices is critical to making it authentic. Hathi Garam Masala is a beautifully balanced blend of spices to warm the delicious dal and beans. The blend of spices including cumin, cinnamon, cardamom and others is complete to add comfort to the dal and give it an aromatic depth. It is certainly the right spice blend to make your Dal Makhani delicious and mouth watering!
Frequently Asked Questions (FAQs)
Can I prepare Dal Makhani without cream?
Yes, if you would prefer a lighter version, you can prepare Dal Makhani without cream. You can use cashew cream or coconut milk for a vegan alternative.
What other dishes can I use Hathi Garam Masala in?
Hathi Garam Masala is versatile and can be used in vegetable curries, chicken curries, biryanis, and even soups to add depth of flavor.
How should I store leftover Dal Makhani?
Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days; just be sure to reheat it thoroughly before serving.
Do I have to use a pressure cooker for Dal Makhani?
While a pressure cooker is a faster option, if you don't have one, you can cook the dal in a regular pot. Just anticipate a longer cooking time.
Can I add more spices to enrich the flavor?
If you'd like to enhance the flavor, you can add additional spices like garam masala, kasuri methi (dried fenugreek leaves), or even a pinch of hing (asafoetida).
Conclusion
This delicious Punjabi dal Makhani recipe is a great way to enjoy a hearty dish packed with flavor and plenty of Garam Masala. Using Hathi Garam Masala in your recipe will take it up to the next level by enhancing the dish with aromatic spices that create a more complete flavor. Whether you are serving it for a special occasion or family gathering, this dish's flavours will have everybody going for seconds.
Give this recipe a try today and experience the taste of Punjabi cuisine in your own home!
If you are looking to make the perfect Dal Makhani, don't forget to use Hathi Garam Masala so that you can create that perfect balance of spices. Try this recipe and see how amazing the spices can be when you experience the right ones!
