Punjabi Dal Makhani

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Punjabi Dal Makhani

Description

Cooking Time

Preparation Time :8 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 9 Hr 0 Min

Ingredients

Serves : 4
  • 3/4 Cup sabut urad dal


  • 1/4 Cup Rajma


  • 1 cup tomato puree


  • 1/2 cup chopped onions


  • 3 tbsp butter


  • 1 teaspoon finely chopped green chillies


  • 2 teaspoon ginger garlic paste


  • 1 bay leaf


  • 2-3 green cardamom


  • 1small inch cinnamon stick


  • 1 black cardamom


  • 1/2 teaspoon jeera


  • 2-3 cloves


  • 1/4 teaspoon grated nutmeg


  • 1/2 teaspoon red chilli powder


  • 1/4 teaspoon kasuri methi


  • 1/3 cup cream


  • 1 teaspoon salt or as per taste


  • 1 small charcoal piece


  • 1/2 teaspoon oil


  • 3 tbsp chopped coriander leaves

Directions

  • soak urad dal and Rajma in water for 8 to 9 hours. Drain and clean them well ,pressure cook with three and half cup water until soft you should be able to Smash urad dal in your hands
  • melt butter in a pan add bay leaf, all the whole dry spices except nutmeg and roast until aromatic
  • add chopped onions and saute until golden brown. Add ginger garlic paste and green chillies saute until raw Aroma goes away
  • add tomato puree, red chilli powder and nutmeg, mix everything well together. Saute until fat starts leaving the sides
  • add cooked Dal, rajma with water and mix well .Add 1 cup water if the mixture is dry
  • Cook on low flame stirring in between until it starts thickening, do lightly mash the Dal while stirring. Add salt and mix well
  • continue cooking on low flame for another 15 to 20 minutes keep stirring in between else Dal will start sticking to the bottom of the pan; now add kasuri Methi and cream ,mix well .Dal should have medium consistency it should neither be too thick nor thin
  • Heat a small charcoal. Burn It evenly on all sides using tongs ,place in a small bowl add half teaspoon oil and place this bowl inside the Dal Makhani Pan .Ccover with the lid tightly and keep it aside for a minute
  • remove the bowl from the Dal. Garnish Dal with coriander leaves and half teaspoon cream serve hot with rice, roti or naan