Punjabi Dal Makhani Recipe

Punjabi Dal Makhani Recipe is a spicy and heavy dal preparation made with a blend of rajma and urad dal.

Dal makhani as it is prominently known in the punjab, with its smooth composition and dazzling flavor is a delicacy that is especially a dish of the punjab. Dal makhani is traditionally prepared on a low fire overnight and in order to thicken. Using a pressure cooker cooks the dal in a jiffy. Serve hot with naans.

Ingredients

3/4 cup whole urad (whole black lentils)

2 tbsp rajma (kidney beans)

salt to taste

3 tbsp butter

1 tsp cumin seeds (jeera)

2 slit green chillies 

25 mm (1") piece cinnamon (dalchini)

2 cloves (lavang)

3 cardamoms pods

1/2 cup finely chopped onions

1/2 tsp ginger-garlic paste

1 tsp red chilli powder

1/4 tsp turmeric powder (haldi)

1 1/2 cups fresh tomato puree

2 tbsp chopped coriander leaves

1 tbsp fresh cream for the garnish

Method

·         Clean, wash and soak the whole urad and rajma overnight.

·         Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.

·         Allow the steam to escape before opening the lid.

·         Whisk till the dal is almost mashed. Keep aside.

·         For the tempering, heat the butter in a deep pan and add the cumin seeds.

·         When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.

·         Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

·         Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

·         Add the cream and mix well. Simmer for 2 to 3 more minutes.

·         Serve hot garnished with coriander and fresh cream.