Daal makhani. This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is a most loved lentil dish from the North Indian Punjabi cuisine. Dal makhani - buttery, creamy, flavorful slow cooked black lentils is an amazingly delicious dish from Making a good dal makhani is easy & needs only a few ingredients but it does take time as the lentils.

Dal Makhani is a creamy, thick, yummy lentil recipe that is loved by people all over India! Want to learn my take on this recipe? How to make Punjabi Daal Makhani? You can cook Daal makhani using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Daal makhani

Prepare 3/4 cup of urad dal.
It's 1/4 cup of Rajma.
You need 6 cloves of garlic.
Prepare 2 tsp of ginger paste.
It's 3 of small green chillies.
Prepare 1/2 cup of tomato puree.
Prepare 1 tsp of salt.
It's 1 tsp of red chilli powder.
It's 1 tsp of garam masala.
Prepare 1 tsp of coriander powder.
Prepare 1 tbsp of ghee.
Prepare 3 tbsp of butter.
It's of Some cream (full fat).
Prepare 1 tsp of sugar.
You need of Coriander.

Dal Makhani is pet curry (lentil) of any Dhabha in Punjab. A dhabha is known from the taste and quality of this dish. traditionally, dal makhani recipe is prepared by simmering it overnight in a tandoor. this would enhance the taste of dal with the mixed spices. furthermore, the black urad dal and kidney beans are rich in. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with.

Daal makhani instructions

Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight..
In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water..
Pressure cook on high-medium heat for 2 whistles, then lower the heat to low-medium and cook for another 20 minutes..
Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers..
Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala..
To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat..
Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium..
Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away..
Add the tomato puree and mix. Cook for 2 minutes or until the puree mix well with masala and oil starts oozing out from the sides..
Add in the boiled dal and Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes..
Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering..
Garnish dal makhani with more cream and coriander serve with butter. Enjoy!.

Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. To smoke dal makhani, start by heating the charcoal till its red on an open flame or grill. Place a heat proof bowl in the middle of the pot of dal makhani and place the hot coal in it. Daal makhani -Black lentils and kidney beans cooked with cream - North India's favourite daal!!