Dal Makhni Recipe

Dal Makhni

  • Prep Time
    20 minutes
  • Cook Time
    40 minutes
  • Difficulty Level
    Beginner

Punjab ki shaan the Dal Makhni is famous all over the country and even abroad. Slow cooked in a mitti ki kadhai on a wood fired oven is the authentic way of cooking the dal which is now obsolete. However whenever I make it at home I always slow simmer it for at least an hour.

For more such yummy punjabi recipes, please click on the following:

  1. Spicy and Yummy Punjabi Chole!
  2. Punjabi Style : Amritsari Stuff Kulcha
  3. Indian Favorite: Tawa Butter Garlic Naan

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Ingredients

  • 1 cup sabut urad dal/whole black beans
  • ½ cup rajmah/kidney beans
  • 4 cups water
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp salt
  • 5 large tomatoes, blanched, skinned and pureed
  • 2 bsp tomato ketchup
  • 1 tsp garam masala powder
  • 1 tbsp coriander powder
  • 1 tsp kasuri methi
  • 1 tsp red chilli powder
  • 2 tbsp butter
  • ½ cup milk
  • 4 tbsp cream
  • Salt to taste
  • A pinch of sugar

Instructions

  1. Soak the dal and rajmah overnight.
  2. Pressure cook the dal and rajma in 4 cups of water along with 1 tsp ginger paste, 1 tsp garlic paste and ½ tsp salt. After two whistles put the flame on low and cook for about 20 minutes. Once the pressure drops mash the dal and rajmah a bit.
  3. Heat some butter. Add the tomato puree and cook till the water evaporates. Add the ginger paste, garlic paste, tomato ketchup, garam masala, coriander powder, red chilli powder and kasuri methi. Sauté till the oil separates.
  4. Add the dal and butter. Cook for sometime. Now slowly add the milk. Traditionally this dal is left to simmer overnight on large degchi. This is what imparts it its unique flavor. The dal will be ready after simmering for about 20 minutes.
  5. However what I do is I leave it on low flame to simmer for as long as possible. Once the dal is done switch off the gas and add the cream. Garnish with some fried makhanas.

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About Chef

apigeonnapie

A teacher by profession. A published author. An avid foodie. A passionate blogger. A travel enthusiast. I don many hats.

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