Increase the amount of ghee to double and then pour some more while serving .
Ghee, Butter, and Cream – Do not compromise on these ingredients if you are making a Dal Makhani, because they add to the taste and richness of this dish. Bhabhi! **Lentil note: This recipe is not designed for traditional urad dal (whole black gram lentils), which take forever to cook.
Mine came out watery though. Slow Cooker Dal Makhani will be even creamier. I added a small cinnamon stick and a bit of cardamom for some extra depth, and used some coconut milk for creaminess like you suggested. I made this for dinner tonight and it was AMAZING. Homemade garlic naan rounded the whole meal out nicely.
the last time was when my husband’s indian family came over for dinner and they all raved about it! So, if you want to make a Dal that gets a lot of ‘WOW’, your search ends here. Garnish with fresh cream and coriander. Instant pot Steel Cut Oats or Instant Pot Rice is my favorite recipe to cook in this gadget. I only realized this at the end while tasting after cooking it all day. Just made this, and it’s soo good!!
I cook fresh, vegetarian recipes. I can’t wait to try this!
Cookie is precious (and she knows it too!).
Wash and soak rajma, urad dal and chana dal in enough water overnight or for 8-10 hours. I see you got it to work from your email. I just took the plunge and bought a “InstaPot” (not the name brand, but a pressure cooker with all the bells and whistles at Bed Bath & Beyond).
I ate two servings and the house smelled wonderful from cooking it. Tomato Puree – Tomato Puree along with other spices are used to temper this Dal Makhani and add more flavor and taste to the same. Heat a coal directly on the flame, until it is red hot. Thanks! I did add a couple of tablespoons of butter to get more of a “restaurant” taste, but i love that there’s a healthier option available.
Just eating this tonight….it’s delicious…..glad I tried it! I’ll bring the wine! What can I add? I always make a double batch for lots of leftovers. The leftovers are even better! Your email address will not be published. You could add more spices if you like. I had trouble finding black lentils in Vancouver Island, but strangely I found Urad Dal in Walmart.
Thank you! If you would want to leave a star review since you liked it so much, that would be great! Comment document.getElementById("comment").setAttribute( "id", "a4411fb1d267fb606f174ad5dcabfd75" );document.getElementById("ef8abeb157").setAttribute( "id", "comment" ); Neha does the hard work behind WhiskAffair's moto of helping people experience food!
You’re so welcome! The blending sounds super cool!
Regular coconut milk drizzled in at the end was a must. I added a bit of rice to the leftovers to help absorb the liquid which worked well. Oh no!
I use Mother’s Recipe. Thanks for sharing! Hi Kate, The directions, as always, were crystal clear! It helps in cooking the beans and dal faster and also makes them easily digestible.
And like another reader, I was glad to have a chance to use garam masala, a spice I purchased for a recipe a while back that I haven’t repeated.
I just love to indulge in this super rich, creamy and super delicious Dal Makhani.
Thnx a lot for trying and leaving your feedback.
It smelled wonderful and tasted amazing. Yes, this is all with pot uncovered.
Hi! it’s a wonderful recipe that received high, high praise from my in-laws. If you made the recipe, please choose a star rating, too.
Email Save Print Punjabi food is wholesome and full of rustic flavour. Thank you Kate for this fabulous recipe!
Hope it’s helpful!
Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. I appreciate the review. Thank you for a great list of ingredients and instructions otherwise!
I made this last night, also throwing mung beans into the mix. Easy, delicious, almost like the “real” thing! We love this recipe in our house (even the kids) and it’s now on regular rotation.