Dal Makhani – Punjabi Style

by MalaShenoy
Dal makhani is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream.
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Dal Makhani - Punjabi Style – pachakam.com
Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak whole urad dal and rajma overnight in water.
    Dal Makhani - Punjabi Style – pachakam.com
  2. Next morning drain off the water and rinse the lentils a couple of times in water.
  3. Add a little fresh water and pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened.
  4. Puree the tomatoes and keep aside.
  5. In a pan, heat the butter or ghee and add the whole spices - ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
    Dal Makhani - Punjabi Style – pachakam.com
  6. Sauté till the spices become aromatic.
    Dal Makhani - Punjabi Style – pachakam.com
  7. Then add finely chopped onions and sauté the onions on a low flame till they become light golden brown in colour.
    Dal Makhani - Punjabi Style – pachakam.com
  8. Add the ginger garlic paste and sauté for 2-3 minutes till the raw aroma of ginger-garlic goes away. Add chopped green chillies and sauté along with the onions.
    Dal Makhani - Punjabi Style – pachakam.com
  9. Add tomato puree red chilli powder and grated nutmeg and mix well.
    Dal Makhani - Punjabi Style – pachakam.com
  10. Cover the pan and cook on a low flame, till the oil separates from the masala
    Dal Makhani - Punjabi Style – pachakam.com
  11. Then add the cooked lentils/dals along with the stock and 1 cup water or add water as required.
    Dal Makhani - Punjabi Style – pachakam.com
  12. Simmer the dal makhani uncovered on a low flame for 25 -30 minutes adding water a little at a time as required.
    Dal Makhani - Punjabi Style – pachakam.com
  13. Stir the dal often, so that it does not stick to the bottom of the pan.
  14. When the dal makhani has begun to thicken, add salt as required.
    Dal Makhani - Punjabi Style – pachakam.com
  15. When the dal has thickened, add ¼ cup cream and stir well and turn off the gas.
    Dal Makhani - Punjabi Style – pachakam.com
  16. Heat a small piece of charcoal directly on the flame till it becomes red hot.
    Dal Makhani - Punjabi Style – pachakam.com
  17. 17. When it has turned red, place the charcoal in a small bowl and place the bowl on top of the dal makhani.
    Dal Makhani - Punjabi Style – pachakam.com
  18. Pour ½ tsp ghee on the hot charcoal and immediately cover the pan with a lid. On the lid place a kitchen towel so that it completely covers the lid.
    Dal Makhani - Punjabi Style – pachakam.com
  19. Allow the charcoal to infuse its smoke in the dal makhani. The longer the pan is kept covered, the more smokey the flavour.
    Dal Makhani - Punjabi Style – pachakam.com
  20. Before serving the dal makhani remove the bowl of charcoal and discard it.
  21. Garnish with chopped coriander leaves and a few teaspoons of cream.
    Dal Makhani - Punjabi Style – pachakam.com
  22. Serve with pickled onions, naan, roti, chapattis or steamed rice.
    Dal Makhani - Punjabi Style – pachakam.com
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