Traditional Dal Makhani Recipe
Dal Makhani is a soul of Indians. Try out this amazing Traditional Recipe of Punjabi Style Dal Makhani. You can't resist this creamy, velvety, luscious Dal.
Servings 4
Ingredients
- 1 cup Black Urad
- 1/4 cup Rajma
- 1 cup Tomato Puree
- 75 gm Butter
- 1 tsp Kashmiri Red Chilly Powder
- 1 tsp Ginger-Garlic Paste
- 1 cup Cream
- 1 tsp Kasuri Methi
- 1/2 tsp Garam masala
- 50 g Chopped Coriander leaves
Instructions
Pressure Cook the Dal
- Wash and soak rajma, and urad dal in enough water overnight or for 5-6 hours or overnight.
- In the morning, drain the water out from the Soaked Black urad dal and add 3-4 cups of water and start rubbing the Dal to remove the extra greenish-black colour of the Dal.
- Add the soaked rajma and urad dal in a cooker.
- Add 5 cups of water and pressure cook the Dal to 4 whistles or until the dal is nicely done and could be mashed easily.
- When the Dal gets cooked, remove the black water from the skim.
Tempering The Dal
- In another pan, add the butter.
- Add a tsp of Ginger-Garlic Paste, a tsp of Kashmiri Red Chily Powder and keep stirring to avoid burning of the Chily Powder.
- Add freshly prepared Tomato puree, and cook it until the rawness of Tomatoes goes away or the butter starts to ooze out from the corners of the Kadhai.
- Add the cooked dal. Mix well and let it simmer on low flame for 20 minutes. Now, add the Blackwater little by little.
- Add half cup of cream. And stir continuously.
- Add Garam Masala, Salt, chopped Coriander leaves.
- Now, when the Dal starts to thicken, add Cream and Kasuri Methi.
- Turn off the Flame. Dal is ready to Serve.
Notes
Adding Cream in two times is quite an option. You can add whole cream in one time only.
You can more Butter or can Replace Butter with GHEE, the choice is yours. But, Dal Makhani is all about Butters and Butters.