One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.
Dal Makhani – Oberoi Style
This recipe has been
copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore.
Source : inspired by a great dal at the Oberoi in Bangalore
Prep time: 15 mins plus soaking time
Cooking time: 1.5 hour
Serves: 4 – 6 people, depending how you use it
150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (Bengal gram dal)
10g ginger, peeled
2 – 3 garlic cloves
2 green chillies
salt to taste
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder
100g tomato paste or puree
0.5 tspn or more chilli powder
30 ml cream
0.5 tspn garam masala
0.5 tspn dried fenugreek leaves (kasoori methi)
Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.
Chop the garlic, ginger and green chillies finely.
Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute allowing the puree to dry out a little. Stir in the chilli powder. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the butter and cream. Simmer gently for 30 minutes.
Add the garam masala and dried fenugreek leaves, and adjust seasonings. YUM.
This recipe has been copied many times. See the original post here.
The Dried Fenugreek can be omitted if it is hard to get.