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Punjabi Dal Makhani Recipe


  • Prep Time: 480 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 3 1x

Description

This Punjabi Dal Makhani recipe is so creamy, super tasty, and incredibly easy to make! The smokiness gives you more flavors just like your favorite Restaurant!


Ingredients

Scale
  • 3/4 cup Red kidney beans
  • 1/2 cup whole Urad dal
  • 1 tbs Butter
  • 1 cinnamon
  • 2 cardamom
  • 1 tsp shah jeera
  • 2– star anise
  • 1 tsp Nutmeg powder
  • 1 onion
  • 1 tbs Ginger Garlic paste
  • 2 Tomato
  • 1 tbs chili powder
  • 1 tsp turmeric powder
  • 1 cup of water
  • 1/2 cup milk
  • 2 tbs Cream
  • 1 tsp dried fenugreek seeds

For Smokiness:

  • 1 Charcoal
  • 1 tsp ghee

Instructions

  1. Soak red kidney beans and crud dal separately for 8 hours preferably overnight.
  2. Add the dals to a pressure cooker and cook for 5 to 6 whistles over a low -medium flame.
  3. Once the pressure is released, Dals have been cooked well, to check the doneness, gently press the dal it should be easily pressed. Keep aside.
  4. Now heat butter in saute pan, add shahi jeera, cinnamon, star anise, cardamom. Let it sizzle for a few seconds.
  5. Add Nutmeg Powder and stir for few seconds.
  6. Now, add chopped Onions and cook till the onions turn translucent.
  7. Add freshly ground ginger garlic paste and cook for 2 to 3 mins till the raw smell disappears.
  8. Add Tomato Puree, cook for 5 mins.
  9. Add chili powder and Turmeric powder.
  10. Keep Cooking the onion tomato masala with the spices for 5 mins till the raw smell disappears.
  11. Add cooked dals
  12. Add the required amount of leftover cooked dal water.
  13. Keep Stirring and cook for 3 mins.
  14. Now add 1/2 cup of milk
  15. Add some cream
  16. Cook for 3 mins and turn off the heat.

For Dunger :

  1. Take a Charcoal using thongs and show it in the open flame for 5 mins.
  2. Keep a small bowl in the center of the dal makhani, gently keep the charcoal into the bowl.
  3. pour 1 tsp of ghee over the charcoal
  4. Quickly close the lid and keep aside for 8mins.
  5. Sprinkle dried fenugreek seeds and serve.
  • Category: curries, gravy veg
  • Cuisine: Indian, northindian