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–+ servings

Dhal Makhani

A true Punjabi dhal, earthy and wholesome, made with black lentils and kidney beans in a wonderfully rich, buttery sauce.
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 6 people

Ingredients
  

  • 2 cups MasoorDhall
  • 2 tspns Red Chilli powder
  • 1 tspn Turmeric Powder
  • 1 tspns Garam Masala powder
  • 3 – Coriander Powder
  • 2 tspns Sliced Ginger & Garlic
  • 1 No Sliced Onion savala
  • 2 Nos Crushed Tomato
  • Oil As required
  • Salt To taste
  • 100 Gms Butter approximately

Instructions
 

  • Cook the Masoor dhal in a pressure cooker
  • Heat Oil in a Kadai (Cheenachatti) and then add the crushed Tomato, sliced Onion, Garlic and Ginger into the oil and mix it for about 5 minutes
  • Then add Coriander powder, Red Chilli powder, Turmeric Powder and Garam Masala powder and stir it well
  • Enter Step
  • When the colour of the mix turns into brown, add the cooked MasoorDhall, stir it
  • Add required quantity of Waterand Salt and allow to boil the mix further for about 5 minutes
  • Add Butter into the cooked mix
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