Dal Makhani | Punjabi Dal Makhani Recipe|no onion-garlic recipe |Buttery Black Lentils |Creamy Black Lentils|punjabi dal recipe

dal makhani

Dal Makhani:

Dal Makhani is one of the most popular lentil dishes from the Punjab region of India. In this recipe, black-lentils and kidney beans both are a simultaneously slow cooked together and flavored with butter, cream, kasoori methi, chilli and tomatoes. If you like Punjabi cuisine then definitely you will love this recipe of dal makhani.  It’s tastes excellent, especially when served with rice or roti.

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dal makhani

5 from 1 vote
dal-makhani
Dal Makhani | Punjabi Dal Makhani Recipe|Buttery Black Lentils |Creamy Black Lentils|punjabi dal recipe
Prep Time
40 mins
Cook Time
30 mins
soak time
10 hrs
Total Time
1 hr 10 mins
 
Main Ingredients: Red kidney bean, black lentils, butter and cream

Level of cooking: medium
Taste: savoury

Recipe Type: Curry n dal
Cuisine: Indian
Servings: 4
Calories Amount per serving: 153 kcal
Author: spicy veg recipes
Ingredients
  • 2 tablespoon kidney beans /rajma
  • ½ cup whole black lentil /whole urad
  • 50- gram butter
  • 1 teaspoon cumin seeds ,jeera
  • 1 bay leaf
  • ½ inch cinnamon stick dalchini
  • 4 no peppercorns kalimirch
  • 1 teaspoon green chilli chopped
  • 4 no clove
  • 4 no cardamom
  • salt to taste
  • ½ cup fresh cream
  • 2 tablespoon green coriander chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1.5 cup fresh tomato pulp
  • 1 teaspoon ginger chopped/grated
  • 1 teaspoon kasoori methi
Instructions
Preparation:
  1. Clean, wash and soak the whole urad and rajma overnight in 3-4 cups of water.
  2. Pressure cook the soaked urad dal and rajma, with 2 cups of water and 1 teaspoon salt, until daal becomes tender.
  3. Allow the steam to escape before opening the lid.
  4. Mash the dal and keep aside.
method:
  1. In a heavy-based deep pan heats the butter and add the cumin seeds, when cumin seeds crackle, add the bay leaf, cinnamon, cloves, cardamoms and peppercorns.
  2. Add green chilli, ginger saute for a minute over medium heat.
  3. Add tomato pulp, turmeric powder and coriander powder, and cook over a medium flame till the mixture leaves oil.
  4. Now add the daal, salt and little water if required and cook for 15 minutes.
  5. Add the fresh cream and mix well, and cook for 2 more minutes.
  6. Add crushed kasoori methi mix well, and cook for 2 minutes.
  7. Dal makhani is ready to serve.
  8. Garnished with coriander and serve hot.

Dal Makhani (Step by step direction with Photo)

Preparation:

  • Clean, wash and soak the whole urad and rajma overnight in 3-4 cups of water.

Method:

  • Cook the soaked dal and rajma in the 2 cups of water with 1 teaspoon salt and pressure cook or until Cook until daal becomes tender.
  • Allow the steam to escape before opening the lid.
  • Mash the dal and keep aside.

dal makhani

  • in a heavy-based deep pan heats the butter and add the cumin seeds,  when the cumin seeds crackle, add the bay leaf, cinnamon, cloves, cardamoms and peppercorns.

 

  • dal makhaniAdd green chilli, ginger saute for a minute over medium heat.

 

  • Add tomato pulp.

dal makhani

  • Now add turmeric powder and coriander powder, and cook over a medium flame till the mixture leaves oil.

dal makhani

  • Add the dal, salt and little water if required and cook for 15 minutes.

dal makhani

  • Add the fresh cream and mix well. Cook for 2 more minutes.

dal makhani

  • Add crushed kasoori methi, mix well and cook for 2 minutes.
  • Dal makhani is ready to serve.

dal makhani

  •  garnished with coriander and serve hot.

Enjoy!

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2 comments

  1. Hi mam I m big fan of your recipes. I have tried so many recipes of your website. This recipe is also very yummy ??. Thanks a lot.

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