Dal Makhani is a popular Indian dish made with lentils and beans. It is traditionally cooked over a low flame for several hours to achieve a creamy texture and rich flavor. However, using a pressure cooker can significantly reduce the cooking time while still maintaining the delicious taste and texture of the dish. When preparing Dal Makhani in a pressure cooker, the lentils and beans are first soaked for several hours. Next, the soaked lentils, beans, and spices are pressure cooked until they are tender. Finally, cream and butter are added to the cooked lentils and beans to give them a rich, creamy texture and flavor. It is important to note that the pressure cooking time may vary based on the type and size of the pressure cooker and the specific recipe you are using.
Origion of Dal Makhni
Dal Makhani, also known as “Butter Lentils,” is a popular dish in Indian cuisine, particularly from northern India. The dish is made from whole black lentils (urad dal), kidney beans (rajma), and butter. It is a slow-cooked dish that is simmered for several hours to achieve a rich, creamy texture and intense flavor.
The origins of Dal Makhani can be traced back to the Punjab region of India and Pakistan, where it was traditionally served as a staple food. It is believed to have been first made by Punjabi farmers, who would cook the lentils and beans overnight on a low flame, using butter and cream to create a rich and flavorful dish.
Dal Makhani was originally a rustic dish that was commonly served in rural areas, but it quickly gained popularity in urban areas and became a staple dish in many Indian restaurants worldwide.
It is often served with rice or bread, such as naan, roti, or paratha, and garnished with fresh cilantro and a dollop of butter or cream. It is also a popular dish for special occasions and festivals in India, and it is also offered in Langar (free community kitchen) in Sikh temples.
Basic Ingrdients of Dal Makhni
The basic ingredients of Dal Makhani include whole black lentils (urad dal), kidney beans (rajma), butter, cream, ginger, garlic, onion, tomatoes, and a blend of Indian spices such as cumin, coriander, turmeric, and red chili powder.
- For 1 cup urd Dal used 1/4 cup kidney beans (rajma)
- Kasuri Methi
How dal Makhni Cooks in the Pressure Cooker
Dal Makhani is typically a slow-cooked dish that is simmered for several hours to achieve a rich, creamy texture and intense flavor. However, it can also be prepared in a pressure cooker to speed up the cooking process. Here is a basic recipe for cooking Dal Makhani in a pressure cooker:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 2 cups of water
- 2 cups of milk
- 1/2 cup of tomato puree
- 2 tbsp of butter or ghee
- 1 tbsp of ginger-garlic paste
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 tsp of red chili powder
- Salt, to taste
- Chopped cilantro, for garnish
- Rinse the lentils and beans in water, and soak them overnight in water.
- Drain the water, and rinse the lentils and beans again.
- In a pressure cooker, add the lentils, beans, water, tomato puree, ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt.
- Close the lid of the pressure cooker, and turn the heat to high. Once the pressure cooker starts to whistle, reduce the heat to low and cook for about 30 minutes.
- Once the pressure is released, open the lid and add the milk and butter or ghee.
- Cook on medium heat for about 15-20 minutes, or until the lentils and beans are tender and the mixture has thickened.
- Garnish with fresh cilantro and a dollop of butter or cream.
- Serve the Dal Makhani with rice or bread, such as naan, roti, or paratha.
Note: Cooking time may vary based on the type of pressure cooker you use, and the quality of lentils and beans.
It is also important to ensure that the lentils and beans are fully cooked before serving.
It is also possible to make adjustments to the recipe, such as using less butter or cream or adding more vegetables to make it a more balanced and healthy meal.
Which Dal is the main ingredient of Dal Makhni?
Dal Makhni is typically made with whole black lentils, also known as urad dal. Urad dal is a type of lentil that has a creamy texture and a nutty flavor when cooked. These lentils are high in protein and fiber and are a staple in many Indian dishes. When preparing Dal Makhni, it is important to use whole black lentils and not split or husked lentils, as these will not provide the same creamy texture and rich flavor.
How long does it take to prepare Dal Makhni?
The preparation time for Dal Makhni can vary based on the specific recipe and cooking method being used. When cooked on a stovetop, traditionally it takes around 3-4 hours to prepare Dal Makhni. This is because it is typically cooked over a low flame for several hours to achieve a creamy texture and rich flavor
What is the cooking time of dal makhani?
When using the pressure cooker, the preparation time is significantly reduced. After soaking the lentils and beans for 4-6 hours or overnight, it typically takes around 25-30 minutes to pressure cook the dal. After that, add cream and butter, and cook for another 10-15 minutes to thicken and achieve desired consistency. So in total, it will take around 45 minutes to an hour to prepare Dal Makhni in a pressure cooker.