Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, punjabi dal makhani. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
A Punjabi mixed lentil curry generally made with lots of butter and cream. This recipe tastes even better the following day after reheating properly. This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils.
Punjabi Dal Makhani is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Punjabi Dal Makhani is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook punjabi dal makhani using 21 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Punjabi Dal Makhani:
- Take 3/4 cup sabut urad dal
- Make ready 1/4 cup Rajma
- Take 1 cup tomato puree
- Make ready 1/2 cup chopped onions
- Prepare 3 tbsp butter
- Make ready 1 tsp finely chopped green chillies
- Prepare 2 tsp ginger garlic paste
- Take 1/2 tsp red chilli powder
- Prepare 1/3 cup cream
- Take 1/4 tsp kasuri methi
- Make ready 1 bay leaf
- Get 2-3 green cardamom
- Make ready 1 small inch cinnamon stick
- Get 1/2 tsp cumin seeds
- Take to taste Salt
- Take 1/2 tsp oil
- Prepare 1 small charcoal piece
- Get 3 tbsp chopped coriander leaves
- Get 2-3 cloves
- Prepare 1 black cardamom
- Make ready 1/4 tsp grated nutmeg
Punjabi dal makhani is a wondrously rich lentil curry from Northern India. You can make it in ten minutes once your lentils are cooked. Learn to make Restaurant Style Dal Makhani Recipe How To Make Punjabi Dal Makhani Recipe with the step-by-step video tutorial.
Instructions to make Punjabi Dal Makhani:
- Soak urad dal and rajma in water for 8-9 hours. Drain and clean them well. Pressure cook with 31/2 cup water until soft. You should be able to mash urad dal in your hands
- Heat butter in a pan. Add whole spices except nutmeg. Add bay leaf. Roast until aromat
- Now add chopped onions and saute until golden brown
- Add ginger garlic paste and saute until raw aroma goes off
- Add tomato puree, red chilli powder and nutmeg. Mix well
- Saute until oil starts leaving the sides
- Add cooked dal and rajma with water. Mix well. Add 1 cup water, if mixture is dry. Mix well
- Cook on low flame until the curry starts thickening, stir occasionally
- Lightly mash the dal. Add salt and mix well
- Now continue cooking on low flame for another 15-20 minutes. Keep stirring in between else dal will stick to bottom of the pan
- Add kasuri methi and cream. Mix well. Dal should be 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. Cover lid tightly and keep it aside for a minute. Remove the bowl
- Garnish dal with cream and coriander leaves. Serve hot with roti or rice
Dal makhani aka 'maa ki dal' is a side dish which is well known for its. This Punjabi dal makhani recipe is a keeper and has never failed to amaze my family & guests. I am sure you will love how rich, creamy, flavorful and delicious it tastes! Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans.
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