Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka, in that the primary ingredients in dal makhani are whole black lentil (urad), rather than red lentil (masoor).
Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally.
Ingredients for preparing Kaali Mung Daal / Daal Makkhani
- Kaali daal (black whole urad daal) – 200 gm
- Onion – 1 piece (sliced thin)
- Tomato – 2 pieces (chopped)
- Cumin seeds – 1/2 tsp
- Green chillies – 2 pieces (slit)
- Ginger garlic paste – 1 tsp
- Red chilly powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Coriander leaves – 1/2 cup (chopped)
- Cream – 1 tsp
- Salt – to taste
- Water – as required
Procedure for preparing Kaali Mung Daal / Daal Makkhani
Wash daal and soak it for overnight or else (for 2 hours).
Pressure cook daal along with all the ingredients except cream and coriander leaves up to 2 whistle and then in low flame for 15 minutes, (if you have soaked daal for overnight) rather then 25-30 minutes, (if you soaked daal for 2 hour).
Remove from heat, open pressure cooker check whether daal become tenders and soft. Now add cream, coriander leaves and if required water, stir well and allow it to keep cooking in low flame till you get desired consistency.
Take out in a serving bowl. Garnish with cream and coriander leaves.