PUNJABI DAL MAKHANI | DAL MAKHANI RECIPE

Dal Makhani is a classic recipe from the Punjab. Dal means lentils and makhani means butter. It is quintessentially a Punjabi dish - rich with a thick base of warming onion and garlic. This is a whole urad dal recipe which also has red kidney beans.

 

Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. In that the primary ingredients in dal Makhani are whole black lentil (urad) and red kidney beans (rajma) this dish differs from other popular Punjabi dal dishes, if you are travelling on highways between Punjab and Delhi, you will definitely find it on every Dhaba or restaurant. 

Dal Makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and Indian restaurants.

 

INGREDIENTS FOR DAL MAKHANI –

• 1 cup Whole Urad (Whole Black Lentil)
• 1/4 cup Rajma (Kidney Beans)
• 1/2 cup Fresh Cream
• 1-2 tbsp Oil/Ghee
• 1-2 Bay Leaves
• 1-2 Black Cardamom
• 1/2 tsp Cumin
• 1/2 cup Finely Chopped Onions
• 1 tsp Ginger-Garlic Paste
• 2 Finely Chopped Green Chilies
• 1-2 tsp Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1/4 tsp Turmeric Powder
• 3/4 cup Tomato Puree
• 1 tbsp Kasuri Methi
• Salt to taste
• Chopped Coriander Leaves

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METHOD TO MAKE DAL MAKHANI –

1. Wash and soak whole urad and rajma overnight.
2. Combine urad dal, rajma, salt, 2 cups of water and cook in pressure cooker up to 6 to 7 whistles or till they are overcooked.
3. Then whisk well till urad dal and rajma are almost mashed and keep aside.
4. Heat the Oil/Ghee in a deep pan and add the cumin seeds.
5. When seeds start crackling, add bay leaves, cardamom add ginger-garlic paste, green chilies, onions and cook on a medium flame for till golden brown.
6. Now add tomato puree, mix well, and cook on a medium flame for 2-3 minute, keep stirring occasionally.
7. Add chili powder, coriander powder, turmeric powder, garam masala, and mix well.
8. Cook on a medium flame for 2-3 minute, while stirring continuously.
9. Now add 1-2 tbsp prepared dal, mash with masher, till fine paste.
10. Now add remaining prepared urad dal – rajma, required water and little salt, mix well.
11. Cook on a low-medium flame till bring to boil while stirring occasionally.
12. Then add kasuri methi, cream and mix it on medium flame for few minutes.
13. Garnished the Dal Makhani with coriander and fresh cream.

 Serve hot Dal Makhani with Lachcha Paratha or Naan and onion salad.

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