Dal Makhani Recipe is famous in Punjab as Maa Di Dal. Its texture and delicious taste make it a famous Punjabi dish. Be it any Punjabi restaurant or roadside Dhaba, everyone claims that they are expert in making Dal Makhani and can make it in the right way. And I claim that by following this recipe, you will be able to make Punjabi-style Daal. So, without wasting time, let's start making Punjabi-style Maa Di Dal, also known as Dal Makhani.
Ingredients:
- 3/4 cup urad dal
- 2 tbsp rajma
- 1 tsp chana dal
- Salt to taste
- 3 tbsp butter
- 1 tsp cumin seeds
- 2 green chillies, sliced lengthwise
- 25 mm cinnamon stick
- 2 cloves
- 3 cardamoms
- 1/2 cup chopped onion
- 1/2 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- Fresh tomato puri
- 1/2 cup fresh cream
- 2 tbsp chopped coriander leaves
- 1 tbsp fresh cream, for garnish
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| Punjabi Style Dal Makhani Recipe |
Instructions:
- Wash urad dal , chana dal or rajma and soak in water for 8 hours or overnight.
- Drain the water from the lentils, wash them, put the lentils in a cooker, add baking soda and salt and boil with 2 1/2 cups of water. After the cooker whistles, keep the gas on medium flame and let the lentils cook on medium flame till 5-6 whistles.
- Peel and wash tomatoes, green chillies and half ginger and grind them finely in a mixer. After 5-6 whistles, turn off the gas of the cooker. Now let its pressure release.
- After this, heat ghee in a pan, add asafoetida, cumin seeds and fenugreek to it. After roasting cumin seeds and fenugreek, add ginger, turmeric powder, coriander powder and red chilli powder and stir with a spoon. Add tomato, green chilli paste and cream to this masala. Stir with a spoon and fry until oil starts floating on top of the masala.
- Now add cooked lentils to it. Add as much water as you want to keep the lentils thick or thin. After boiling, cook for 3-4 minutes, turn off the gas. Now add cream to it and garnish it by adding half a cup of green coriander. Your dal makhani is ready.
- Take out the dal makhani in a bowl, garnish it with green coriander and butter. Serve hot dal makhani with naan, paratha, tandoori roti, chapati and rice. And eat.
Note:
- If you like onion and garlic, then after roasting asafoetida and cumin seeds, roast an onion and garlic and make a paste. After roasting cumin seeds in ghee, add onion and garlic and fry till it become light pink. Then make dal makhani by adding all the spices in the above-mentioned way.
- Instead of ground garam masala, grind whole garam masala (8 black pepper, 3 cloves, 2 peeled big cardamom and 1 inch cinnamon) coarsely and add all the spices while roasting. The taste and aroma of whole spices enhances the taste of dal makhani even more.
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