Name: Punjabi Dal Makhani recipe by Swapna Sunil at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: 1/2 cup Brown lentils; 1/4 cup Whole urad dal (with husk); 1/3 cup Rajma /red kidney beans; 1 nos Onion finely chopped; 2 nos Green chillies slit; 1 tbsp Ginger garlic paste; 1 cup Pureed tomatoes; ½ tsp Cumin seeds; 1 nos Black cardamom; 3 nos Cloves; 1 nos Bay leaf; An inch Cinnamon stick; 1 tsp Kashmiri chilly powder; Salt to taste; 1/4tsp Turmeric; 1 tsp Cumin powder; 1 tbsp Coriander powder; 2 tbsp Kasuri methi crushed; 3 tbsp Cream; 1 cup water; 2 tbsp oil; 1 tbsp Butter; Chopped cilantro for garnish

ABOUT Punjabi Dal Makhani RECIPE

Dal makhani is one of the most popular dishes from the Punjabi cuisine. The traditional dal makhani is made with urad dal and rajma but I tweaked a bit here and incorporated brown lentils too. So I cannot call it the authentic make but definitely tastes more like it. If you are a Punjabi cuisine lover you will love this dish even more!

Ingredients Serving: 4

1/2 cup Brown lentils
1/4 cup Whole urad dal (with husk)
1/3 cup Rajma /red kidney beans
1 nos Onion finely chopped
2 nos Green chillies slit
1 tbsp Ginger garlic paste
1 cup Pureed tomatoes
½ tsp Cumin seeds
1 nos Black cardamom
3 nos Cloves
1 nos Bay leaf
An inch Cinnamon stick
1 tsp Kashmiri chilly powder
Salt to taste
1/4tsp Turmeric
1 tsp Cumin powder
1 tbsp Coriander powder
2 tbsp Kasuri methi crushed
3 tbsp Cream
1 cup water
2 tbsp oil
1 tbsp Butter
Chopped cilantro for garnish

Instructions

Soak whole urad dal, brown lentils and kidney beans overnight in enough water later drain them well.Pressure cook until soft but not mushy by adding fresh water and set aside.
Heat a deep pan by adding oil and butter. Once hot add in the whole spices and cumin. Fry until cumin crackle and spices turn fragrant.
Stir in the chopped onions, ginger garlic paste, and slit green chilies. Saute until onions caramelize a bit.
Next stir in the pureed tomatoes, cover and cook until oil droplets form on top.
Now add the turmeric, chili powder, salt, cumin, coriander powders and saute for a minute.
Add in the cooker bean and lentils. Mix well and add a cup of water.
Stir and cook covered for 7 to 8 minutes. By now the gravy will be thick enough.Adjust its consistency to your preference.
(If you prefer a thin dal then add water and bring it to a boil before adding cream and Kasuri methi.)
Now add the cream and crushed Kasuri methi. Stir and cook for a minute or two.
Turn off the heat , scoop into serving dish and garnish with cilantro.
(Now you can add the smoky effect too check out in tip.)
Yummy and delicious Dal Makhani ready to dress up your dinner table!

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