Dal Makhani - Punjabi Style

Dal makhani is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream.

Dal Makhani - Punjabi Style

Dal makhani is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil with red kidney beans, butter and cream.

Category : Vegetarian, Curries

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By Mala Shenoy

Published On: 11 Nov 2015

Rating: 3
12 Votes, 0 Reviews
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45 Minutes
Served : 4
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Directions (Click image to enlarge it)

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Step 1 Dal Makhani - Punjabi Style Recipe

Step 1

Soak whole urad dal and rajma overnight in water.

Step 2

Next morning drain off the water and rinse the lentils a couple of times in water.

Step 3

Add a little fresh water and pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened.

Step 4

Puree the tomatoes and keep aside.

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Step 5 Dal Makhani - Punjabi Style Recipe

Step 5

In a pan, heat the butter or ghee and add the whole spices - ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.

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Step 6 Dal Makhani - Punjabi Style Recipe

Step 6

Sauté till the spices become aromatic.

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Step 7 Dal Makhani - Punjabi Style Recipe

Step 7

Then add finely chopped onions and sauté the onions on a low flame till they become light golden brown in colour.

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Step 8 Dal Makhani - Punjabi Style Recipe

Step 8

Add the ginger garlic paste and sauté for 2-3 minutes till the raw aroma of ginger-garlic goes away. Add chopped green chillies and sauté along with the onions.

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Step 9 Dal Makhani - Punjabi Style Recipe

Step 9

Add tomato puree red chilli powder and grated nutmeg and mix well.

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Step 10 Dal Makhani - Punjabi Style Recipe

Step 10

Cover the pan and cook on a low flame, till the oil separates from the masala

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Step 11 Dal Makhani - Punjabi Style Recipe

Step 11

Then add the cooked lentils/dals along with the stock and 1 cup water or add water as required.

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Step 12 Dal Makhani - Punjabi Style Recipe

Step 12

Simmer the dal makhani uncovered on a low flame for 25 -30 minutes adding water a little at a time as required.

Step 13

Stir the dal often, so that it does not stick to the bottom of the pan.

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Step 14 Dal Makhani - Punjabi Style Recipe

Step 14

When the dal makhani has begun to thicken, add salt as required.

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Step 15 Dal Makhani - Punjabi Style Recipe

Step 15

When the dal has thickened, add ¼ cup cream and stir well and turn off the gas.

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Step 16 Dal Makhani - Punjabi Style Recipe

Step 16

Heat a small piece of charcoal directly on the flame till it becomes red hot.

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Step 17 Dal Makhani - Punjabi Style Recipe

Step 17

17. When it has turned red, place the charcoal in a small bowl and place the bowl on top of the dal makhani.

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Step 18 Dal Makhani - Punjabi Style Recipe

Step 18

Pour ½ tsp ghee on the hot charcoal and immediately cover the pan with a lid. On the lid place a kitchen towel so that it completely covers the lid.

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Step 19 Dal Makhani - Punjabi Style Recipe

Step 19

Allow the charcoal to infuse its smoke in the dal makhani. The longer the pan is kept covered, the more smokey the flavour.

Step 20

Before serving the dal makhani remove the bowl of charcoal and discard it.

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Step 21 Dal Makhani - Punjabi Style Recipe

Step 21

Garnish with chopped coriander leaves and a few teaspoons of cream.

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Step 22 Dal Makhani - Punjabi Style Recipe

Step 22

Serve with pickled onions, naan, roti, chapattis or steamed rice.

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