Punjabi Dal Makhani

Name: Punjabi Dal Makhani
Prep time: 520 min
Cook time: 40 min
Total time: 560 min
Ingredients: 3/4 cup Urad Dal (black beans); 1/4 Kidney Beans (rajmah red); 2 tsp Cumin Seed (8 garlic cloves chopped); 2 inch Ginger (1 tsp garam masala pwr chopped); 1/2 cup Cream (fresh); 1 tsp Red Chillies (3 tbsp butter pwr); 2 to Tomato (1 onion chopped chopped); 1 tbsp Oil (salt to taste 2 tsp)

Shakuntla Tulshyan

Punjabi Dal Makhani - Plattershare - Recipes, food stories and food lovers

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About Punjabi Dal Makhani

Dal makhani one of the favourite dal recipe coming straight from the rich and flavourful punjabi cuisine .more often this dal recipe is served with plane rice or jeera rice,however this can also be served with rotis and garlic butter naans.

5 from 4 votes

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Recipe Time & More

Prep Time8 hours hrs 40 minutes mins

Cook Time40 minutes mins

Total Time9 hours hrs 20 minutes mins

Served AsDinner

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 4

Ingredients

▢ 3/4 cup Urad Dal black beans
▢ 1/4 Kidney Beans rajmah red
▢ 2 tsp Cumin Seed 8 garlic cloves chopped
▢ 2 inch Ginger 1 tsp garam masala pwr chopped
▢ 1/2 cup Cream fresh
▢ 1 tsp Red Chillies 3 tbsp butter pwr
▢ 2 to Tomato 1 onion chopped chopped
▢ 1 tbsp Oil salt to taste 2 tsp

Instructions

▢
Soak whole black urad and rajma overnight in 3-4 cups of water. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
▢
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. Add chopped ginger, garlic and chopped tomatoes.
▢
. SautÃ© till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.
▢
Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal . Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
▢
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered. Serve hot with Naan or Paraatha
▢
Koyle ki dhuni wale pyaaz

Recipe Notes

Replacing the tomatoes with 4 tbsp of thick tomato paste will enhance the taste and colour of the dish manifold.

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5 from 4 votes

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Shakuntla Tulshyan

4 Comments

Yogender Kumar

January 26, 2022 / 1:20 pm Log in to Reply

This looks so good! Appreciate the share.
Abhinav Dhiman

October 11, 2021 / 9:00 am Log in to Reply

What a delicious recipe! Thanks for posting.
Preeti Arora

December 4, 2019 / 5:06 pm Log in to Reply

This is exactly what I was looking for!
Pradeep Kiran

August 15, 2016 / 9:55 am Log in to Reply

This looks divine! Can’t wait to make it.