38 Responses to “Daal Makhani”

1. saima Says:
   March 23rd, 2008 at 4:34 pm

   How much turmeric is necessary for the daal makhani?

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2. ts Says:
   May 8th, 2008 at 12:29 pm

   I’m making this for my son’s b’day dinner…I’ll do a post on it on my food blog…will let you know how it turns out. Thanks for the recipe.

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3. Seema Says:
   June 5th, 2008 at 6:28 pm

   When do u add ginger garlic in dal makhani during the dal getting cooked or with cumin and tomatoes

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4. hetal Says:
   June 5th, 2008 at 8:47 pm

   Hi Seema,

   Oops, we forgot to include when you put in the ginger and garlic i the recipe. It’s fixed now. You add it to the daal in the beginning while it is getting cooked.

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5. Anonymous Says:
   July 18th, 2008 at 2:57 am

   what is the process if you dont have a pressure cooker?

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6. anuja Says:
   July 18th, 2008 at 3:20 pm

   The tradional method of making this dal is on a low flame for a long time. So, if don’t have a preassure cooker, it is definately do-able.
   Here are some tips:
   1. Don’t skimp on the amount of time that you soak the dal.
   2. Follow the above recipe upto step 3 then cook the Dal on a pan/pot covered and allow it to come to a good boil, then lower heat just a little and keep cooking till the daal is soft. Stir ocassionally and make sure there is enough water.
   3. If you have a slow cooker, it would be the best way to go.
   Hope this helps.

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7. Radhika Says:
   July 22nd, 2008 at 8:24 pm

   I tried this dish and it turned out very too good. I you please post some more daal recipes..

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8. Ash Says:
   September 12th, 2008 at 2:13 pm

   HI guys… Great recipe! a li’l tip comin ur way… add 1 whole red chilli instead of green, that gives an excellent flavour! Also a request- can u plzz post few slow cooker recipes… coz i do kno a lot of American slow cooker recipes but u kno we desis love our desi food inspite of living in USA… Thnx

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9. anuja Says:
   September 12th, 2008 at 2:49 pm

   Hi Ash, thanks for the tip, will try it out..so when do you add the red chilli?

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10. Shivangi Says:
    September 30th, 2008 at 7:42 pm

    Hi Ladies!
    Your website is very good !

    Please advise if i can make Dal Makhani and freeze it or refrigerate it for 5 days for a weekend party. I was told it will not taste good unless made fresh..
    Thanks
    Shivangi

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11. anuja Says:
    September 30th, 2008 at 9:23 pm

    Hi Shivangi,
    You can make the Daal a few days earlier and store it in the fridge. On the day of the party, make the tadka/seasoning and add it into the daal to give it a fresh taste.
    Good Luck with your party!

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12. Shivangi Says:
    September 30th, 2008 at 9:57 pm

    Thanks Anuja! I appreciate your prompt reply! I will definetly try this btw: You did not mean “deep freeze” right?
    Ps: I really enjoy all your video presentations and will be trying out the Pedhas for my son this weekend ..
    Regards
    Shivangi

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13. anuja Says:
    September 30th, 2008 at 10:59 pm

    Shivangi,
    If you are going to make the daal 2-3 days prior then refrigerating is ok but anything more than that I think you should freeze it. In both cases, do the tadka right on the day of the party.
    If you freeze the daal…make sure you defrost it and heat it on the stovetop and not in the microwave. Just heat a little water with a little salt, bring to boil and then add in the daal and bring it another boil. Add tadka, cream and cilantro for garnish!

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14. Shivangi Says:
    September 30th, 2008 at 11:03 pm

    Thanks Anuja! I am looking forward for more wonderful recipies from both of you .. ( Hope there is a ‘Diwali Special” sometime soon !! )
    Best Wishes
    Regards
    Shivangi

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15. Shivangi Says:
    September 30th, 2008 at 11:05 pm

    Sounds good !! I am looking forward to more wonderful recipies from both of you … I enjoy your presentations very much.. Keep it up !
    Best Wishes

    Regards
    Sonali

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16. Lynn Says:
    October 11th, 2008 at 5:55 pm

    If I used a slow cooker would I add all ingredients at the beginning including the cream and yogurt? Thanks.

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17. rasna Says:
    November 16th, 2008 at 11:22 pm

    hi
    anuja & hetal,

    can v use white urad dal instead of black ones. pls let me know.

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18. anuja Says:
    November 19th, 2008 at 7:35 pm

    Hi Rasna,
    The white Urad Daal is split Urad dall without the skin. When used in a daal form, is tends to be very different as far as texture. You can substitute it, but it will need a lot less cooking and more water to avoid it from becoming slimy. We, personally have never done it, but know that it is possible.
    Take care.

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19. rasna Says:
    November 23rd, 2008 at 6:24 pm

    hi

    i prepared this dal yday vth white split urad dal. the taste was gud.

    thanks for ur gud tips.
    next time i will do vth whole urad dal.
    once again thank u very much n keep it up.

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20. Thida Says:
    January 11th, 2009 at 5:25 pm

    Thank you ladies. It was very helpful watching the video. I will try it and will be looking at more videos of your cooking different dishes. It is nice that you have posted these videos as it is like watching the Cooking Channel.

    Great Idea and a great community resource.

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21. Anjali Says:
    January 30th, 2009 at 2:50 pm

    Anuja,

    In one of your comments you said that slow cooker is the best way to go if you dont have a pressure cooker. However, if I have both, and still want to use the slow cooker too, should I use the slow cooker right from the start – or should I use the open flame or pressure cooker to bring to a boil first and then transfer it to the slow cooker and let it cook on low heat? I want to try this recipe this weekend for a party next weekend.

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22. hetal Says:
    January 30th, 2009 at 8:19 pm

    Hi Anjali,

    If you want to use a slow cooker, you won’t need to use anything else except for the seasoning at the end. Just put everything in the slow cooker as mentioned for the pressure cooker and proceed from there. Be sure to give yourself some time — after all, it is a slow cooker. The taste will be fabulous, though. Good luck and let us know how it turns out.

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    Steve Reply:
    May 8th, 2009 at 12:39 am

    Thanks for all the recipes. I’m having a blast with these and the videos make things almost fool proof.

    I am using a slow cooker for this, Are you suggesting ALL the seasoning comes at the end of the slow cooking process or just from step 8?

    Thanks!

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    anuja Reply:
    May 8th, 2009 at 1:45 pm

    If you are making this in the slow-cooker, do exactly as you would in the recipe above. Just replace the slow-cooker for the pressure cooker. Add in the yogurt and the cream once the beans have cooked. Also, do the seasoning on the stove-top so the tomatoes do not get mushy. You may also need to add in more water as there is moe evaporation taking place using the slow-cooker method.

    Like Hetal wrote earlier, give you self good amount of time.

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    Steve Reply:
    May 9th, 2009 at 1:43 am

    Thanks Anjua,

    I let this cook all day: 6:30am to 6:30pm. Marvelous! I have to admit, I used none of the yogurt and whipping cream. I tried a little coconut milk on a single serving and liked the results. I served it over brown basmati rice with a side vegetable of cabbage poriyal. It was a good evening meal!

    Thanks much again.

    Steve

23. Rakhee Says:
    February 13th, 2009 at 9:07 pm

    Hi Hetal n anuja.
    Wanna try this recipe too but I cant find whipping cream anywhere in Walmart.I stay in DFW area Texas.I found some whipping creams but none has the word heavy written on the container, its either light whipping cream or just whipping cream. Which one is the heavy whipping cream?? pleaseeeeeeeeeeeeee help.

    I am dying to try daal makhni

    luv
    rakhee

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24. hetal Says:
    February 13th, 2009 at 10:49 pm

    Hi Rakhee,

    Thanks so much for your support of ShowMeTheCurry.com. Regarding the whipping cream, you can find it in the refrigerated section next to the milk in Walmart. It will be alongside the half and half, soy milk, etc.

    Walmart has their own brand called “Great Value”. Here is a link to show you what the box looks like:
    http://www.walmart.com/catalog/product.do?product_id=10450339

    Thanks.

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25. Shweta Says:
    April 6th, 2009 at 10:30 am

    Hi Hetal, Anuja

    Just made the daal makhani and it turned out to be very yummy. Thanks for the great reciepe. My husband loved it.

    You guys ROCK!!!

    Luv
    Shweta

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26. Sapna Says:
    April 9th, 2009 at 4:07 pm

    Hi Gals,

    I tried DaalMakhani yesterday, came out really well.
    my kids(6&2 yrs old) ate it with rice(Feeding my kids is a big challenge for me)They ate well, Iam very Happy.
    Today iam going to try PalakPaneer. Thank you very much.

    –Sapna

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27. rachna somani Says:
    May 3rd, 2009 at 5:48 pm

    hi….. i want to try daal makahani today…but instead of urad dal i have matki massor lentils……is it gonna work…???

    rachna

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28. Ritu Says:
    May 17th, 2009 at 4:27 pm

    hy before i saw dis video i tried dal makhini by just reading it from some wedsite n as m just a teenager i added onion at de time of boling dal in de begning n it turned out so different n completly tasteless den my mom told me dat always onion r used in applying tadka now after seeing dis video m confused n mom also nt allowing me to follow dis video, wud it turn delicious…???

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29. Renu Says:
    June 12th, 2009 at 9:35 pm

    Dear Anuja and Hetal,

    Thank you for one of the best Indian cooking video websites on the US scene. I am a Malaysian Punjabi and have lived in the US for just over 30 years. I cook a smorgasbord of cuisines so I am not particularly good at Indian cooking.

    Your video directions makes the process foolproof and I thank you for that. I made the Daal Makhani in March this year for a large birthday party and plan to make it again tomorrow – it’s a hit with people of many different backgrounds.

    I’ve recommended your website to friends and family in the US and Malaysia. It’s a real thrill to be connecting with you two talented and charming ladies.

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30. CK Says:
    August 1st, 2009 at 10:44 pm

    Hi Hetal and Anuja,
    What setting do your recommend I use for the slow cooker and how long should I cook the dal for?

    Thanks!

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31. Neha Says:
    August 16th, 2009 at 10:58 pm

    Hi Hetal and Anuja,

    I have recently become a regular visitor on your website. We live in Vancouver, Canada and I tried to order pressure cooker from your “Kitchen Store”. Unfortunately, it seems that the website doesn’t accept the country outside of USA. It says though, that select a country, but there is nothing for selection!

    Could you please help?

    By the way, you both really rock. The recipes turn out awesome and are simple enough, so thanks so much!

    Neha

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    hetal Reply:
    August 17th, 2009 at 3:51 pm

    Hi Neha,

    Thanks! We’re glad you are finding SMTC useful! We have free shipping/handling for all of the kitchen products shipped to the continental USA. If we ship anywhere outside the US, the customer would be responsible for the shipping costs as well as any taxes/duties. At that point, it may be worthwhile to purchase the item locally.

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32. Neha Says:
    August 17th, 2009 at 8:02 pm

    Hi Hetal,

    Thanks for your prompt reply, I really appreciate it!
    As per your suggestion, I shall try to find out the items locally. If I fail to do so, I will come back to the “Kitchen Store” and try again.

    Thanks again, and please keep up the good work that you both are doing!

    Neha

    [Reply]

33. shobana Says:
    September 3rd, 2009 at 2:53 pm

    Hi Hetal/anuja

    Can whip cream be optional here….

    regards
    Shobana

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    hetal Reply:
    September 3rd, 2009 at 10:42 pm

    Hi Shobana,

    The heavy whipping cream gives this dish it’s trademark creaminess. You can definitely leave it out but the texture will be slightly different.

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