अमृतसरी दाल मखनी (Devanagari / Gurmukhi)
Whole black urad dal and red kidney beans slow-simmered for hours over low heat, enriched with dairy butter, sweet cream, and finished with a charcoal dhungar smoke infusion.
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Exact measured quantities. Freshly sourced spices recommended.
Commercial banquet favorite. Yields 220ml cooked dal per pax. In bulk catering, cook dal base 24 hours prior; overnight aging deepens dal makhani richness by 40%.
Pressure cook soaked urad and rajma with 1 liter water, 1 tsp salt, and 1 tbsp butter for 8-10 whistles until grains are completely soft and yield effortlessly to finger pressure. Using a potato masher or wooden mathani, mash 30% of the dal against pot walls to release natural starches.
In a heavy bottom handi, melt 30g butter. Add ginger-garlic paste and cook for 2 minutes. Add Kashmiri Deggi mirch into the warm butter first to bloom natural carotenoids, then quickly add tomato puree. Cook until butter bubbles to the surface and raw tomato acidity cooks out.
Pour the cooked dal and its liquor into the tomato base. Add 1 cup boiling water and stir continuously. Lower flame to bare minimum. Let it simmer gently uncovered for 45-60 minutes, stirring every 5 minutes to prevent bottom sticking.
Stir in remaining butter, fresh cream, roasted crushed kasuri methi, and garam masala. Simmer for another 5 minutes until glossy and luxurious.
Hold a lump of hardwood charcoal over open flame using tongs until red hot (5 mins). Place a small steel bowl on top of the simmering dal. Place glowing charcoal inside the bowl, pour 1 tsp ghee over it, and instantly cover the handi with a tight lid. Let smoke infuse for exactly 3 minutes. Remove bowl and stir.
After overnight soaking, rub the black urad dal between both palms in water. Rinse 3-4 times. This removes excess surface tannin and prevents bitterness.
If dal appears separated from water, mash a ladle of dal against the side of the pot and simmer for 15 minutes. The released amylose starches will naturally bind the sauce.
Simmer on low flame for 12 hours with intermittent additions of iced water and butter to achieve world-famous Bukhara silkiness.
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