Dal Makhani recipe | Punjabi Dal Makhani recipe | How to make Punjabi Dal Makhani
Servings 0
Ingredients
- Black urad dal 1 ¼ cup
- Rajma ⅓ cup
- Onions 2
- Green chillies 2
- Tomato 3
- Red chilli powder 2 tsp
- Turmeric powder ½ tsp
- Garam masala ½ tsp
- Cumin powder ¼ tsp
- Cream ⅓ cup
- Kasuri methi 1 tsp
- Coriander leaves to garnish
To temper
- Butter 2 tbsp
- Bay leaf 2
- Cloves 3
- Cinnamon small stick
- Fennel seeds ¼ tsp
Instructions
- Soak Black urad dal and rajma for 8 hours or overnight.
- Pressure cook the dal for 5-6 whistles and keep it ready.
- Finely chop the onions and slit the green chillies.
- Take tomatoes in blender.
- Blend them to fine puree and keep it ready.
- Heat butter in a wide pan.
- Temper with bay leaf, cloves, cinnamon and fennel seeds.
- Add the finely chopped onions and green chillies and saute till transparent
- Now add ginger garlic paste and saute till raw smell goes
- Then add the tomato puree and mix.
- Now add all the masalas and little water.
- Allow it to cook for 5 minutes.
- Then add the cooked dal and little water.
- Close the lid and allow it to slow cook in low flame for 30 minutes
- Check in between and add more water if required.
- Finally add the cream and kasuri methi and mix for few minutes.
- Switch off the flame and garnish with coriander leaves.
- Dal Makhani is ready.
- Serve the creamy Dal Makhani with roti or rice.
Notes
Add cream and butter according to your preference.
Slow cook more to enhance the taste