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Dal Makhani Recipe | Punjabi Dal Makhani

Posted on January 18, 2019 Category: Curry Varuval Recipes, Gravy, Holi Recipes, Sidedish

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Dal makhani or dal makhni (pronounced daal makh-nee, “buttery lentils”) is a dish originating from the Indian subcontinent, notably in the Punjab region. … The dish gets its richness from the use of cream, but it can also be prepared with yoghurt, milk or no dairy (Source: wiki). Traditionally, this Dal Makhani Recipe is prepared in firewood for 8 to 10 hours or overnight in low flame to get a creamy texture and smoky flavour. But for today’s ultrafast life, we can only pressure cook by simmering the flame and follow the Dhungar Method to get the smoky flavour (Refer: my Dal Tadka Recipe for the procedure) I have tasted this gravy so many times and I love the one served in Aanand Sweets here in Bangalore, do try my recipe and it was really yummy with Jeera Rice, Phulka and Chapati ……I have shared this Punjabi Dal Makhani with step by step pics, a short YouTube video, If you like it, share it and please don’t forgot to subscribe to my channel.

Find my other Interesting Recipes like
1. Paneer Butter Masala / Paneer Makhani
2. Green Peas Gravy
3. Chole Bhature
4. Rajma Masala Recipe

Dal Makhani Recipe

Dal Makhani Recipe

Dal Makhani Recipe 1

Dal Makhani Recipe | Punjabi Dal Makhani

Priya Santhamohan
Punjabi Dal Makhani Recipe is prepared in firewood for 8 to 10 hours or overnight in low flame to get a creamy texture and smoky flavour. But for today's ultrafast life, we can only pressure cook by simmering the flame and follow the Dhungar Method to get the smoky flavour.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Soaking Time 10 hrs
Total Time 1 hr
Course Gravy, Side Dish, Sidedish for Rice, Sidedish for Roti
Cuisine Punjabi, Indian
Servings 4 People
Calories 280 kcal

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 3/4 Cup Black WholeUrad Dal
  • 1/4 Cup Rajma Bean
  • 1 Onion
  • 2 Green Chilli
  • 2 tsp Ginger Garlic Paste Link for homemade ginger - garlic paste
  • 2 Large Tomato
  • 1.5 tsp Chilli Powder
  • 1/4 tsp Garam Masala Link for garam masala powder
  • 1/4 tsp Kasuri Methi
  • 1 Cup Water
  • 1/4 Cup Fresh Cream
  • Salt As Required
  • Coriander Leaves For Garnishing

To Temper

  • 3 tbsp Butter Link for homemade butter
  • 1 tsp Jeera
  • 3 Cloves
  • 3 Cardamom
  • 1 Small Piece Cinnamon
  • 1 Bay Leaf

Instructions
 

  • Soak black urad dal, rajma beans for 10 hours or overnight. Rinse well for 2 to 3 times.
  • Pour 3 cups of water and add a little salt. Pressure cook it for 8 to 10 whistles in very low flame.
  • Puree the tomato, chop the onion and green chilli finely. Then measure and keep all the other ingredients ready.
  • In a heavy bottomed pan, melt the butter.
  • Add jeera, cloves, cardamom, cinnamon and bay leaf. Once nice smell wafts, add onion, green chilli and saute till translucent. Then add ginger - garlic paste and saute again.
  • Pour the tomato puree, add chilli powder, garam masala powder and required salt.
  • Cook covered for 2 to 3 minutes, till the raw smell of the tomato puree leaves. Now add the lentils, mash a little, pour 1 cup of water and cook covered in very low flame for 25 minutes. Stir it in the middle to avoid burning at the bottom.
  • By the time the gravy would have thickened, pour the fresh cream and add kasuri methi leaves.
  • Finally, garnish with coriander leaves and give a quick mix.
    Serve this Dal Makhani Recipe with Bhatura.

Video

Notes

Tips for Punjabi Dal Makhani Recipe

  1. Always soak the lentils for minimum 10 hours or overnight for easy cooking.
  2. Addition of rajma bean is optional but it adds more taste to the Dal Makhani Recipe.
  3. Pressure cook the lentils for at least 10 whistles, so it turns soft and ensure to cook in low flame.
  4. I suggest butter for sauteing, which adds an excellent taste to the Punjabi Dal Makhani.
  5. For a vegan version - replace butter with oil and fresh cream with cashew cream.
  6. Don't skip Kasuri methi leaves and fresh cream as it lends more flavour/taste to the gravy.
  7. For the authentic Dhaba flavour, you can follow the dhungar method at last:
    1. Hold the charcoal with tongs and show it in the direct flame until it becomes red hot.
    2. Place the charcoal in a small bowl and keep the bowl carefully over the gravy.
    3. Then pour 1/4 tsp of ghee over the hot charcoal and it starts fuming. Keep covered for 2 to 3 minutes, so that the fuming charcoal flavour will be locked. 
    4. Open the lid and remove the bowl. (Refer - my Dal Tadka Recipe to know the method).
  8. For a more creamy texture, increase the fresh cream quantity to 1/3 cup.
Keyword Dal Makhani Recipe, Punjabi Dal Makhani

Method for Dal Makhani Recipe

1. Soak black urad dal, rajma beans for 10 hours or overnight. Rinse well 2 to 3 times.
Black Dal Recipe
2. Pour 3 cups of water and add a little salt. Pressure cook it for 8 to 10 whistles on very low flame.
Black Dal Recipe
3.  Puree the tomato, chop the onion and green chilli finely. Then measure and keep all the other ingredients ready.
Dal Makhani Recipe
4. In a heavy bottomed pan, melt the butter.
Dal Makhani Recipe
5. Add jeera, cloves, cardamom, cinnamon and bay leaf. Once nice smell wafts, add onion, green chilli and saute till translucent. Then add ginger – garlic paste and saute again.
Makhni Daal Recipe
6. Pour the tomato puree, add chilli powder, garam masala powder and required salt.
Makhni Daal Recipe
7. Cook covered for 2 to 3 minutes, till the raw smell of the tomato puree leaves. Now add the lentils, mash a little, pour 1 cup of water and cook covered in very low flame for 25 minutes. Stir it in the middle to avoid burning at the bottom.
Makhni Daal Recipe
8. By the time the gravy would have thickened, pour the fresh cream and add kasuri methi leaves.
Punjabi Dal Makhni
9. Finally, garnish with coriander leaves and give a quick mix.
Punjabi Dal Makhni Recipe
Serve this Dal Makhani Recipe with Bhatura.

 

Punjabi Dal Makhani

Punjabi Dal Makhani

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Filed Under: Curry Varuval Recipes, Gravy, Holi Recipes, Sidedish Tagged With: authentic dal makhani recipe, best dal makhani recipe, black dal makhani, black dal recipe, black urad dal recipe, cream for dal makhani, dal makhani dhaba style, dal makhani masala, dal makhani punjabi style, dal makhani recipe restaurant style, dal makhani recipe step by step, dal makhani restaurant style, Dal Makhni Recipe, kaali dal recipe, kali dal recipe, makhni daal recipe, punjabi dal makhani recipe, punjabi dal recipe, recipe of dal makhni, sabut urad dal

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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