Name: Punjabi Dal Makhani recipe by Ruchi sharma at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: Whole urad dal 1 cup; Rajma 1/2 cup; Medium onion chopped 1 no.; Ginger Garlic paste 1Tbsp; Tomato puree 1 cup; Cumin seeds/jeera 1Tsp; Clove/Lavang 2-3 No; Green cardamom/choir Elaichi 2-3 No; Black Cardamom/Bad I Elaichi 1No; Cinnamon stick/Dalchinni 1 inch; Bay leaf/Tej patta 1 No; Red chilli powder 1/2Tsp; Nutmeg powder/Jaiphal 2-3 Pinch; Fresh cream/Malai 1/4cup; Kasuri Methi 1/4 Tsp; Butter 3Tbsp; Water 1 cup; Salt as per taste

Ingredients Serving: 4

Whole urad dal 1 cup
Rajma 1/2 cup
Medium onion chopped 1 no.
Ginger Garlic paste 1Tbsp
Tomato puree 1 cup
Cumin seeds/jeera 1Tsp
Clove/Lavang 2-3 No
Green cardamom/choir Elaichi 2-3 No
Black Cardamom/Bad I Elaichi 1No
Cinnamon stick/Dalchinni 1 inch
Bay leaf/Tej patta 1 No
Red chilli powder 1/2Tsp
Nutmeg powder/Jaiphal 2-3 Pinch
Fresh cream/Malai 1/4cup
Kasuri Methi 1/4 Tsp
Butter 3Tbsp
Water 1 cup
Salt as per taste

Instructions

Wash and soak both dals overnight in enough water.
Add enough water and pressure cook the dal for 7-8 whistles on high flame.
To check the doneness mash the dal with a spoon or with your fingers.
Heat butter in a pan.
Add all the whole spices in melted butter and saute till the spices gives nice aroma.
Then add finely chopped onions.
Stir and cook the onions until they turn its colour to light brown.
Add ginger garlic paste and cook until the raw smell goes away.
Add tomato puree and stir well.
Now add red chilli powder and nutmeg powder to puree mixture.
Cook the mixture on low medium flame till oil seprates from the sides of the pan.
Add the cooked dal,water and stir well.
Simmer the dal makhani on low flame.
Keep in stirring the dal often so that dal don't stuck to the bottom of the pan.
Once the dal begun to thicken add salt.
Stir well and continue to simmer on low flame.
When the gravy has thickened add fresh cream.
Stir the cream well and turn of the flame.
Consistency of the dal makhani is not too thick or too thin.
Serve dal makhani with naan,tandoori roti or steamed rice.

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