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Mah Makhni Dal Dhaba-Style Recipe

This dish consists a combination of whole Urad, Rajmah, and split Chana Dal. It is finished in a buttery and creamy sauce

This dish originated during 1950s at Dhaba (Punjabi restaurants) in Delhi

What is Makhni?

The dried beans are presoaked in plain water, drained and rinsed. Presoaked beans are cooked in plain water.

A Makhni Masala is cooked while the beans are being cooked. The Masala is added to the beans. Beans are cooked a little longer to let all the flavors to blend in.

A day old dish always tastes better.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Presoak

1. Urad (Whole Black Matpe): 1¼ Cup
2. Rajma (Red Kidney Beans): ½ Cup
3. Chana Dal (Split chickpeas): ¼ Cup
4. Water : 6 cups

Precook

1. Water: 4 cups

Makhani Masala

1. Cooking oil: 3 Tablespoon
2. Finely chopped onion: 1½ Cup
3. Salt: 1 teaspoon or to taste
4. Cayenne powder: 1 teaspoon
5. Minced Garlic: 1 Tablespoon
6. Finely chopped ginger: 1 Tablespoon
7. Chopped Serrano: 3
8. Rajmah Spice Mix: 3 Tablespoons
Substitution
- Cumin powder: 3 teaspoon
- Coriander powder: 2 teaspoon
- Fenugreek powder: ½ teaspoon
- Dried Ginger powder: ½ teaspoon
- Cinnamon powder: ¾ teaspoon
- Ground Cloves: ¾ teaspoon
- Ground Black pepper: ¾ teaspoon
- Ground Cardamom: ¾ teaspoon
9. Yogurt: ¼ Cup
10. Chopped tomatoes: 2 cup
11. Amchoor (Dried Mango powder): ½ teaspoon
12. Un-salted Butter: ½ Cup
13. Heavy Whipping Cream: ½ Cup

Garnish

Ginger julienne cut: 2 Tablespoon
Chopped Cilantro: 2 Tablespoon
Fresh Serrano Chopped

Method

Pre-soak

Bring water to a boil. Add Urad, Rajmah, and Chana Dal. Let it cook for 5 minutes and shut off the heat. Let rest for 8 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

Pre-cook

Add water and presoaked beans to a pot. Let it come to a boil. Simmer uncovered over medium heat till beans are tender. It will take about one hour to 90 minutes.

The beans should be submerged in water. If needed add more water.

Makhni Masala

1. In a separate pan, heat cooking oil.
2. Add onions, salt and cayenne pepper. Sauté till edges of brown.
3. Add Garlic, ginger, and Serrano. Sauté about 2 minutes.
4. Add Rajmah Spice mix. Sauté about 2 minute
5. Add yogurt. Stir and fry till all the yogurt is consumed.
6. Add tomatoes and Amchoor. Bring to a boil. Cook till tomatoes are softened and become a paste. It will take about 15 minute
7. Transfer to Dal.
8. Stir in Butter and Cream. Simmer on low heat for about 25 minutes.

Garnish

Stir in Ginger, cilantro and Serrano

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