Punjab's Famous Dal makhani

Dal Makhani Recipie

Written by Parsbogs, 2 April 2020

Everyone likes Punjab's Dal Makhani very much. Along with being tasty to eat, it contains plenty of protein and fiber.

Dal makhani made on very special occasions is not called special. Apart from lentils, kidney beans, butter and cream are also used to make it, so obviously it is the favorite pulse of most people. But if you also go to the restaurant to eat your favorite dal makhani, then you will not have to do this now because you will be able to make restaurant style dal makhani very easily at home. The unique taste of lentils has made it a favorite recipe of a wedding-party. Dal Makhani is quite popular not only in North India but also in South India. Dal makhani with naan, missi roti or cumin rice is best to eat.

Ingredients

• Rajma/Kidney Beans 1/4 cup
• Whole Urad 1+1/2 cup
• Bay leaf 2 gm
• Water
• Cooking oil - 1/2 cup
• Whole spices - 15 gm
• Ginger Garlic paste - 6 tbs
• Tomato puree - 1 cup
• Turmeric - 1/2 tbs
• Salt -1 tbs
• Degi mirch powder - 1 tbs
• Boiled dal(given above)
• Chilli powder - 1/2 tbs
• Cumin Powder - 1 tbs
• Coriander powder - 1 tbs
• Garam masala - 1/2 tbs
• A pinch of elaichi powder 
• Butter - 100 gm
• Cooking cream - 1/2 cup
• Kasuri methi powder - 1 tbs

Directions

1. Heat oil in small pan. First add the whole spices(elaichi, black elaichi, cinnamon, bay leaf) and fry till they turn light golden.
2. Now add ginger & garlic paste, once the garlic browns add degi mirch, turmeric & tomato puree & cook till puree release oil.
3. Reduce the heat to medium & add cumin powder, coriander powder, garam masala, salt, chili powder and at last add boiled dal & mix well so that everything combines uniformly.
4. Bring to boil till a proper consistency is reached.
5. Mash the dal with the back of lade until it gets creamy.
6. At last add kasuri methi powder, elaichi powder, cooking cream and butter. Bring it to boil, when you feel the dal has formed a smooth consistency, remove from the heat and garnish with cream and a dollop of butter before serving. 

It tastes well with naan/laccha paratha/steam rice.