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Punjabi Dal Makhani

  • 5servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup urad (whole black lentil)

  2. 2 tbsp rajma (kidney beans)

  3. 3 tbsp butter

  4. 1 tsp cumin seeds (jeera)

  5. 2 slit green chillies

  6. 25 mm (1") stick cinnamon (dalchini)

  7. 2 cloves (laung / lavang)

  8. 3 cardamoms (elaichi)

  9. 1/2 cup finely chopped onions

  10. 1/2 tsp ginger-garlic (adrak-lehsun) paste

  11. 1 tsp chilli powder

  12. 1/4 tsp turmeric powder (haldi)

  13. 1 1/2 cups tomato puree

  14. 3/4 cup cream

  15. salt to taste

  16. For The Garnish

  17. 2 tbsp chopped coriander (dhania)

  18. 1 tbsp butter

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.

  2. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked.

  3. Allow the steam to escape before opening the lid and whisk the dal till it is almost mashed.

  4. Heat the butter in a pan and add the cumin seeds.

  5. When the seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in colour. .

  6. Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the oil separates from the gravy.

  7. Add the dal mixture, 3/4 cup of water and salt if required and simmer for 10 t 15 minutes.

  8. Add the cream and mix well.

  9. Garnish with the coriander and butter and serve hot.

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