Name: Punjabi Daal Makhni recipe by Zeenath Fathima at BetterButter
Prep time: 360 min
Cook time: 50 min
Total time: 410 min
Yield: 8
Ingredients: Whole black gram or sabut urad dal 1 1/2 cups; Kidney beans or rajma 1/2 cup; Salt 1 tbsp; Red chilli powder 1 tbsp; Tomatoes chopped 2; Green chillies chopped 2; Onion chopped 1; Cinnamon stick 1; Black Cardamom 1; Bay leaf small 1; Cumin seeds 1/2 tsp; Nutmeg powder 1/8 tsp; Asafoetida 1/8 tsp; Ginger garlic paste 1 tbsp; Fresh cream 1/4 cup; Butter 4 tbsp; Coriander leaves chopped 1/4 cup

ABOUT Punjabi Daal Makhni RECIPE

All time Classic from the Punjab region of Indian sub continent, this aromatic, flavourful daal leaves everyone spellbound with it's superb taste. It has gained fame far and wide with people from all walks of life are seen enjoying this authentic Punjabi main course. The long hours of slow cooking the lentils plus butter and cream gives it that so very evident creamy texture and thickness to it that is unparalleled. After done, this can be given a smoky flavour too like that of restaurants with heated charcoal placed in the centre of the dish and a little ghee poured on it and as the fumes rise, covering it up with a lid and trapping the smoke inside for 3-4 minutes. This gives a very awesome smoky flavour to the dish. This is optional and can be skipped. The daal still tastes great with all it's creaminess and lovely aroma that you will lick your plates clean and the best part is that it goes well with fried rice and zeera rice too. Happy Slow Cooking!

Ingredients Serving: 8

Whole black gram or sabut urad dal 1 1/2 cups
Kidney beans or rajma 1/2 cup
Salt 1 tbsp
Red chilli powder 1 tbsp
Tomatoes chopped 2
Green chillies chopped 2
Onion chopped 1
Cinnamon stick 1
Black Cardamom 1
Bay leaf small 1
Cumin seeds 1/2 tsp
Nutmeg powder 1/8 tsp
Asafoetida 1/8 tsp
Ginger garlic paste 1 tbsp
Fresh cream 1/4 cup
Butter 4 tbsp
Coriander leaves chopped 1/4 cup

Instructions

Soak both dal and the beans in enough water for almost 6-8 hours.
Pressure cook with little salt and turmeric accordingly. Allow the pressure to settle down before opening the lid. Set aside.
In a cooking pot, heat butter on a low heat.
Add whole spices and ginger garlic paste. Saute for a few seconds and then add the green chillies and the chopped onion. Saute it until light golden in colour.
Now add the chopped tomatoes or the puree whichever is convenient for you and the red chilli powder too. Cover and cook until the oil separates. Now add nutmeg powder and stir in the cooked lentil mix.
Mix well and adjust salt now. Cover partially and simmer on low heat for about 25 minutes.
Stir in fresh cream and kasuri methi after the daal thickens. Garnish with chopped coriander and mix well.
Serve hot with dollop of fresh cream and butter on top for that lipsmacking authentic taste with naans or chapatis or even zeera rice. It tastes awesome.

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