Dal Makhani is a Punjabi delicacy that oozes a delicious flavour and velvety texture. In this authentic Punjabi recipe, cooked lentils and beans are simmered in a rich onion-tomato masala base, topped with dollops of fresh cream and butter.
Dal Makhani Punjabi Recipe:
[AdSense-B]
Creamy and buttery Dal Makhani is a mouth-watering delicacy from Punjab. Traditionally, Dal Makhani, made with whole black lentils and red kidney beans, was cooked on a charcoal fire for hours to get a creamy texture. Generous amounts of cream and butter were added.
- For this recipe of Daal Makhni, firstly soak black gram, chana dal and rajma overnight.
- Next morning drain out the water, wash and pressure cook the dals/rajma with salt and turmeric until soft.
- Then cool and grind about half cup of the dals to paste. Keep aside.
- Next chop tomatoes, onions, garlic, ginger and coriander leaves. Slit a green chilli.
- Heat ghee in a pan and toss in cumin seeds. When they start to sizzle, add finely grated ginger and garlic and a pinch of asafoetida. Sauté until the garlic turns light brown.
- Tip in the chopped onion and green chilli and sauté for 2-3 minutes till the onion turns translucent.
- Slide in the chopped tomato and cook for 2-3 minutes till they turn soft.
- Sprinkle turmeric, chilli and garam masala powder and mix everything together.
- Add the boiled dals and dal paste. Stir well and check for salt.
- Pour half a cup of the cooking liqueur, cover with a lid and cook on medium flame till you get the desired consistency. The dal will release the best flavours when it’s simmered over low heat for a long time.
- Add a dollop of butter on top, garnish with coriander leaves and remove.
- Serve delicious Dal Makhani with Naan.
If you are searching for more pressure-cooker recipes, then do try out Vegetable Sambar
[AdSense-C]
Whole Black Lentils with Butter & Cream Recipe details:
Dal Makhani is a rich Indian dal with a burst of flavours. It is called “the Queen of Dals” and rightly so. This is my kind of dal! A wholesome meal full of my favourite lentils and aromatic spices! You should give this black lentil dal recipe a try.
Servings: 6
Calories: 209kcal
Ingredients
Pressure Cook:
- Whole black lentils sabut urad dal – 1 cup
- Asafoetida – 1/8 tsp
- Salt – ½ tsp
- Onion – 1 medium finely sliced
- Green chillies – 2 slit
- Water – 3 cups
For Gravy:
- Onions – 2 medium finely sliced
- Ginger – 2-inch piece juliennes
- Garlic – 1 tbsp minced
- Tomatoes – 3 medium chopped
- Salt – 1 tsp
- Coriander powder – 2 tsp
- Cumin powder 2 tsp
- Red chilli powder – ½ tsp
- Cream – ½ cup whisked
- Butter – 1 tsp
- Oil – 2 tbsp
- Coriander leaves – 2 tbsp chopped
For tadka:
- Cumin seeds – 1 tsp
- Ghee – 2 tbsp
Instructions
- Take black lentils in a large bowl and wash well. Cover with water and let stand overnight.
- Drain and wash lentils. Place sabut urad dal in a pressure cooker and add 3 cups of water, one sliced onion, 2 slit green chillies, salt and hing.
- Pressure cook for 6-7 whistles on medium-high flame or till lentils are very tender. Drain the cooked whole black urad dal; reserve the cooking water.
- Heat oil in a large pan over medium-high heat. Add the remaining sliced onions and fry till they start to brown.
- Add the ginger juliennes and minced garlic to the pan. Fry for a minute.
- Add the chopped tomatoes and cook for 4-5 minutes, till softened.
- Add the spices – salt, chilli powder, cumin powder and coriander powder. Fry for 1-2 minutes till all the ingredients are well incorporated and the mixture is fragrant.
- Add the tender black gram lentils to the pan and mix well. Add the reserved cooking water and cook covered for about 10 minutes, till you get a thick gravy-like consistency.
- Stir in heavy cream and simmer for 1-2 minutes, until well combined. (You can substitute cream with milk).
- Remove from heat and add a small knob of butter. Set aside the black gram dal.
- Heat ghee in a small kadai. Add cumin seeds and sauté till they stop popping. Carefully pour the tadka over the cooked lentils and mix to combine. Garnish with freshly chopped coriander leaves.
- Serve Creamy Indian Black Lentil Dal with Naan.
Notes
- You can add ½ cup of kidney beans if you like.
One thought on “Dal Makhani Recipe – Punjabi Kaali Maa Ki Dal | Makhni Dal”