Punjabi · Indian
Dal Makhani Recipe
The ultimate dal makhani — slow-cooked black dal with rajma, finished with butter and cream. Worth the patience, perfect for special dinners.
Ingredients
- 1 cup whole urad dal (kaali dal)
- 1/4 cup rajma
- 2 onions, pureed
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1/2 cup cream
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- Salt to taste
How to Make Dal Makhani
- Soak urad dal and rajma overnight. Pressure cook with salt and 4 cups water — 8 whistles.
- In a pan, heat butter. Add onion puree, cook till golden (8 mins). Add ginger-garlic paste.
- Add tomato puree, cook 8 mins till oil separates. Add chilli powder, salt.
- Add boiled dals with water. Simmer on low for 45 mins, mashing occasionally, till creamy.
- Finish with garam masala, cream, kasuri methi, a knob of butter. Serve with naan or rice.
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