Punjabi Dal Makhani

Punjabi Dal Makhani created by udita

A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.

Ready In:
8hrs 20mins
Serves:
Units:

ingredients

directions

  • Soak whole black urad and rajma overnight in 3-4 cups of water.
  • Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
  • Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
  • Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
  • Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
  • Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
  • Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
  • Serve hot with Naan or Paraatha.
  • Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
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RECIPE MADE WITH LOVE BY

@udita
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@udita
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"A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly."
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  1. FAZAL A.
    Collect calculator
    • Review photo by FAZAL A.
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  2. Mark C.
    My second attempt at this dish, first using this recipe. I'm very happy with the result, but ended up adding chilli paste at the end to up the spiciness.
    Reply
  3. csc.coyne
    The recipe says to, "Cook the soaked dal and rajma ..... until cooked and soft." How long is that, more or less? Are we talking 20 minutes or 8 hours? Thanks!
    Replies 1
  4. holmberg_sarah
    Thank you for posting this recipe, I just went to put the legumes on to soak - please let me know which variety of tomato you are referring to, do you mean large roma tomatoes or another kind? Thanks in advance for your advice.
    Reply
  5. Criss I.
    I went off the rails working with what I had — ghee instead of oil+butter, no fresh ginger so I added powdered ginger to the oil at the beginning to try to coax flavor out of it.... I had extra onions, 2 small plum tomatoes — and at the end I decided to try ras el hanout instead of garam masala and teleport the dish to North Africa instead of India. It works. ;)
    Reply
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