How to prepare Punjabi Dal makhni
Punjabi Dal makhni

Dal Makhni is a staple and Versatile meal in the North Indian cuisine. A combination of Black Urud and Red Kidney bean [ Rajmah ] In a tomato-based Butter gravy, is full of, rich and flavoursome meal. This dish has been gained popularity through the Punjabi diaspora, who has spread the wings and has introduced the dish in unknown areas.

As the Punjabi diaspora migrated across, the dish was introduced to new locales gaining Global reputation. This dish is now recognized as an archetypal Indian dish, and variations of the dish are also accepted by the people.

All said and done, if you want to savor this dish, it goes without saying one should have it from the Moti Mahal Restaurant in Old Delhi where the creamy,  Luscious dish is made. Let me take the words of Amul, this too is UTTERLY BUTTERLY DELICIOUS.

Ingredients

Black Urud  Dal 200 gms
Rajmah Dal 50 gms
GG paste 2 tbsp
Ginger & Garlic Chopped 1tbsp
Onion  Large fine chopped 1 no.
Tomatoes  ripe 2 nos.
Cumin Powder 1 tsp
Chilly Powder 1tsp
Turmeric Powder  ¼ tsp
Garam Masala A pinch
Black Cardamom 2 nos
Tej Patta 1 no.
Green Cardamom 3 nos
Cumin Seeds ½  tsp
Ghee / 2 tbsp| Butter 1 tbsp As mentioned
Salt To taste
Kasoori Methi Powder ½ tsp

Method

  • Wash and rinse Black Urud and Rajmah in running cold water and add fresh cold water, just above the surface and allow to soak overnight.
  • Blanch tomatoes in boiling water for 5 minutes, allow to cool and remove the skin and blend well in a mixer.
  • Strain the Black Urud and Rajmah and boil well by adding chopped ginger and Garlic, pieces of green chilly half slit. Add only little salt while boiling.
  • Keep oil and Butter in a hot pan and add all spices, till the Cumin seeds splutter and the add GG paste and sauté for a minute along with the onions.
  • Fry the onions to golden brown color, remove from fire and keep aside. Add jeera powder, Chilly Powder, turmeric powder, Garam Masala, bring back to fire and sauté for a minute , till the raw smell of masala ceases. Now add tomato puree and fy for 3 minutes, till the oil rises to top.
  • Remove from fire and add the boiled dal to the masala and mix well. add required amount of dal stock, loosen and allow to cook. When the dish has the required consistency, we can remove the dish from fire.
  • Top the dish with a dot of butter and a pinch of Kasoori Methi.
  • Serve hot with Any Indian flat Bread, Onion slices, Lemon wege and Green. Chilly.
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