Name: Punjabi Dal Makhani recipe by Rekha Unni at BetterButter
Prep time: 490 min
Cook time: 60 min
Total time: 550 min
Yield: 4
Ingredients: 3/4 cup sabut urad dal; 1/4 cup rajma; 1 cup tomato puree; 1/2 cup chopped onions; 3 tbsp butter; 1 tsp finely chopped green chilies; 2 tsp ginger garlic paste; 1/2 tsp red chili powder; 1/4 tsp kasuri methi; 1/3 cup cream; 1 bay leaf; 2-3 green cardamoms; 1 small inch cinnamon stick; 1/2 tsp cumin seeds; 1 black cardamom; 2-3 cloves; 1/4 tsp grated nutmeg; salt to taste; 1 small charcoal piece; 1/2 tsp oil; Coriander leaves for garnish

Ingredients Serving: 4

3/4 cup sabut urad dal
1/4 cup rajma
1 cup tomato puree
1/2 cup chopped onions
3 tbsp butter
1 tsp finely chopped green chilies
2 tsp ginger garlic paste
1/2 tsp red chili powder
1/4 tsp kasuri methi
1/3 cup cream
1 bay leaf
2-3 green cardamoms
1 small inch cinnamon stick
1/2 tsp cumin seeds
1 black cardamom
2-3 cloves
1/4 tsp grated nutmeg
salt to taste
1 small charcoal piece
1/2 tsp oil
Coriander leaves for garnish

Instructions

Soak urad dal and rajma in water for 8-9 hours. Drain and clean them well. Pressure cook with 3.5 cups water until soft, you should be able to smash urad dal in your hands, that indicates doneness of dal
Heat butter in a pan, add whole spices (Except nutmeg) with bay leaf and roast until aromatic
Add chopped onions and saute until golden brown. Add ginger garlic paste and green chilies and saute until raw aroma goes away
Add tomato puree, red chili powder and nutmeg and mix well. saute until fat starts leaving sides
Add cooked dal, rajma with water and mix well. Add 1 cup water if mixture is dry
cook on low flame stirring in between until it starts thickening, do lightly mash dal while stirring. add salt and mix well
continue cooking on low flame for another 15 -20 minutes.Keep stirring in between else dal will start sticking to bottom of the pan. Add kasuri methi and cream ,mix well, Dal should have medium consistency neither too thick nor too thin
Heat a small charcoal, burn evenly on all sides using tongs.Place in a small bowl, add 1/2 tsp oil and place this bowl in dal makhani pan, cover lid tightly and keep aside for a minute
Garnish with coriander leaves and 1/2 tsp cream and serve hot with rice, roti/naan

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