Punjabi Dal Makhani

Submitted 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
• Ingredients: 13
• Serves: 4-6

ingredients

• 3⁄4 cup Urad Dal (black matpe beans)
• 1⁄4 cup red kidney beans (rajmah)
• 2 teaspoons cumin seeds
• 8 garlic cloves, chopped
• 2 inches gingerroot, chopped
• 1 teaspoon garam masala powder
• 1⁄2 cup fresh cream
• 1 teaspoon red chili powder
• 3 tablespoons butter
• 2 tomatoes, chopped (extra large tomatoes)
• 1 onion, chopped
• 1 tablespoon oil
• salt

directions

1. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. 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.
3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
5. 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 .
6. Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
7. 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.
8. Serve hot with Naan or Paraatha.
9. Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

Reviews

[freddiebaby]

This was a great recipe and one that I now incorporate into our regular rotation. We are vegan so I replaced the butter with vegan margarine and the cream with Belsoy (a soy-based cream. Delicious for the whole family! Thank you for sharing this recipe!

 

[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. ;)

 

[Hourriya]

This is an excellent and delicious dish. For my vegan friends I use coconut milk instead of cream and olive oil instead of butter. I also add about a teaspoon of cinnamon. If you love onion, like I do, add a couple more onions and cook them until they are brown and caramelized.

 

[Pravin S.]

Simple easy to make recipe compared to others of the net which complicate the whole process for cooking amateurs like me. Superb and simple taste considering the simplicity in how it is made. Have tried it couple of times until now.. Love it and will continue making it !!

 

[Abbys G.]

Lovely recipe..added a spoon of cinnamon powder otherwise followed the same recipe and came out really wonderful..thick rich creamy mildly spiced and a delight to the senses..thanks