दाल मखनी और तवा नान

Creamy Dal Makhani and soft butter-brushed Tawa Naan make a classic North Indian combination. This home-style recipe uses a pressure cooker for the dal and an iron tawa for the naan, so no tandoor or yeast is required.

Recipe Details

• Preparation time: 25 minutes

• Dal soaking time: 8 hours or overnight

• Naan dough resting time: 45 minutes

• Cooking time: 55 minutes

• Servings: 4

• Cuisine: North Indian and Punjabi

• Course: Main course

• Cooking method: Pressure cooker and tawa

• Diet: Vegetarian

Dinesh Flour Mills Products Used

• Buy Dinesh Flour Mills Urad Sabut Dal

• Buy Dinesh Flour Mills Maida

Ingredients for Dal Makhani

• 1 cup Dinesh Flour Mills Urad Sabut Dal

• ¼ cup rajma, optional but traditionally used

• 4½ cups water for pressure cooking

• 1 teaspoon salt

• 1 tablespoon cooking oil

• 2 tablespoons butter

• 1 teaspoon cumin seeds

• 1 bay leaf

• 1 medium onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 medium tomatoes, blended into a purée

• 1 teaspoon Kashmiri red chilli powder

• ½ teaspoon coriander powder

• ¼ teaspoon garam masala

• 1 teaspoon kasuri methi

• 2 to 3 tablespoons fresh cream

• ½ to 1 cup hot water, for adjusting consistency

• Chopped coriander for garnishing

Ingredients for Tawa Naan

• 2 cups Dinesh Flour Mills Maida

• ½ cup fresh curd

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 1 teaspoon sugar

• ¾ teaspoon salt

• 1 tablespoon cooking oil

• ⅓ to ½ cup lukewarm water, as required

• 1 teaspoon kalonji, optional

• Chopped coriander or garlic, optional

• Butter for brushing

• Dry flour for rolling

How to Make Dal Makhani

1. Rinse the urad sabut dal and optional rajma thoroughly.

2. Soak them in sufficient water for at least eight hours or overnight. Drain the soaking water before cooking.

3. Transfer the soaked dal and rajma to a pressure cooker. Add 4½ cups of fresh water and half a teaspoon of salt.

4. Pressure cook over medium heat for six to eight whistles. Allow the pressure to release naturally.

5. Check the dal. It should be completely soft and should mash easily when pressed between your fingers. If it is still firm, cook for another two whistles.

6. Lightly mash some of the cooked lentils against the side of the cooker. This helps develop the traditional creamy texture without blending the dal.

7. Heat oil and one tablespoon of butter in a heavy pan.

8. Add cumin seeds and the bay leaf. Let the cumin crackle.

9. Add the finely chopped onion and cook over medium heat until light golden.

10. Add ginger-garlic paste and cook for approximately one minute.

11. Pour in the tomato purée. Add Kashmiri red chilli powder, coriander powder and the remaining salt.

12. Cook the tomato masala for eight to ten minutes, stirring frequently, until it thickens and the butter begins to appear around the edges.

13. Add the pressure-cooked dal along with its cooking liquid. Mix thoroughly.

14. Add ½ cup of hot water and simmer uncovered over low heat for 25 to 30 minutes. Stir every few minutes to prevent the dal from sticking.

15. Add more hot water when required. Dal Makhani should be creamy and flowing, not dry or watery.

16. Crush the kasuri methi between your palms and add it to the dal.

17. Add garam masala, the remaining tablespoon of butter and fresh cream.

18. Simmer for another five minutes. Taste and adjust the salt.

19. Garnish with a small cream swirl, butter and chopped coriander.

How to Make Tawa Naan Without Yeast

1. Combine maida, baking powder, baking soda, sugar and salt in a mixing bowl.

2. Add curd and oil. Mix with your fingers until the flour resembles soft crumbs.

3. Add lukewarm water gradually and knead into a soft, slightly sticky dough.

4. Knead for five to six minutes. Apply a little oil over the dough, cover it and rest for 45 minutes.

5. Divide the rested dough into six equal portions. Shape each portion into a smooth ball.

6. Heat a heavy iron tawa over medium-high heat. Avoid using a non-stick tawa if you plan to invert it over a flame.

7. Dust one dough ball lightly with flour and roll it into an oval or teardrop shape.

8. Sprinkle kalonji, chopped coriander or garlic over the naan. Roll gently once more so the toppings stick.

9. Apply water generously on the plain underside of the naan.

10. Place the naan on the hot iron tawa with the wet side facing down. The water helps the naan stick to the tawa.

11. Cook until bubbles form and the underside develops golden spots.

12. Carefully invert the iron tawa over a low gas flame. Roast the top until puffed with light brown and charred spots.

13. Turn the tawa upright and remove the naan with a flat spatula.

14. Brush immediately with butter. Repeat with the remaining dough.

15. If using a flat or non-stick pan, do not invert it. Simply flip the naan and cook the second side directly on the pan.

Serving Suggestions

Serve Dal Makhani and Tawa Naan hot with:

• Red onion rings

• Lemon wedges

• Green chillies

• Cucumber salad

• Mint chutney

• Plain curd

Cooking Tips

• Overnight soaking is important because whole urad takes time to soften.

• Do not blend the cooked dal. Light mashing keeps its traditional texture.

• Slow simmering after pressure cooking develops a deeper flavour and creamy consistency.

• Add only hot water while simmering. Cold water can interrupt the cooking process.

• Keep the naan dough soft. A stiff dough produces dense naan.

• Brush naan with butter immediately after cooking.

• Start preparing the naan dough while the dal is cooking to save time.

• Cream may be reduced or omitted for a simpler home-style version.

Storage Instructions

Refrigerate leftover Dal Makhani in a covered container and use within two days. It thickens after cooling, so add a little water while reheating.

Tawa Naan tastes best when freshly cooked. If required, wrap leftover naan in foil, refrigerate and reheat briefly on a covered tawa.

Frequently Asked Questions

Can Dal Makhani be made without rajma?

Yes. It can be prepared entirely with urad sabut dal. Rajma is traditionally added in a smaller quantity but is not essential.

Can Tawa Naan be made without yeast?

Yes. This recipe uses curd, baking powder and baking soda instead of yeast.

Why is my Dal Makhani not creamy?

The urad may need more pressure cooking or simmering. Cook it until completely soft, mash a small portion and simmer the finished dal over low heat.

Can I make naan without inverting the tawa?

Yes. Cook one side until bubbles appear, flip the naan and cook the other side directly on the pan.

Social Hashtags

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