Punjabi Dal Makhani | How to make Punjabi Dal Makhani

By Rekha Unni  |  12th Apr 2018  |  
5 from 1 review Rate It!
  • Punjabi Dal Makhani, How to make Punjabi Dal Makhani
Punjabi Dal Makhaniby Rekha Unni
  • Prep Time

    8

    1 /4Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

11

1

About Punjabi Dal Makhani Recipe

Infused with Charcoal , enjoy this lip smacking Dal Makhani with steamed rice,roti or naan

Punjabi Dal Makhani

Ingredients to make Punjabi Dal Makhani

  • 3/4 cup sabut urad dal
  • 1/4 cup rajma
  • 1 cup tomato puree
  • 1/2 cup chopped onions
  • 3 tbsp butter
  • 1 tsp finely chopped green chilies
  • 2 tsp ginger garlic paste
  • 1/2 tsp red chili powder
  • 1/4 tsp kasuri methi
  • 1/3 cup cream
  • 1 bay leaf
  • 2-3 green cardamoms
  • 1 small inch cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 black cardamom
  • 2-3 cloves
  • 1/4 tsp grated nutmeg
  • salt to taste
  • 1 small charcoal piece
  • 1/2 tsp oil
  • coriander leaves for garnish

How to make Punjabi Dal Makhani

  1. Soak urad dal and rajma in water for 8-9 hours. Drain and clean them well. Pressure cook with 3.5 cups water until soft, you should be able to smash urad dal in your hands, that indicates doneness of dal
  2. Heat butter in a pan, add whole spices (Except nutmeg) with bay leaf and roast until aromatic
  3. Add chopped onions and saute until golden brown. Add ginger garlic paste and green chilies and saute until raw aroma goes away
  4. Add tomato puree, red chili powder and nutmeg and mix well. saute until fat starts leaving sides
  5. Add cooked dal, rajma with water and mix well. Add 1 cup water if mixture is dry
  6. cook on low flame stirring in between until it starts thickening, do lightly mash dal while stirring. add salt and mix well
  7. continue cooking on low flame for another 15 -20 minutes.Keep stirring in between else dal will start sticking to bottom of the pan. Add kasuri methi and cream ,mix well, Dal should have medium consistency neither too thick nor too thin
  8. Heat a small charcoal, burn evenly on all sides using tongs.Place in a small bowl, add 1/2 tsp oil and place this bowl in dal makhani pan, cover lid tightly and keep aside for a minute
  9. Garnish with coriander leaves and 1/2 tsp cream and serve hot with rice, roti/naan

Reviews for Punjabi Dal Makhani (1)

Shelly Sharma6 months ago

Simply awesome.
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