Everyone who enjoys Punjabi food loves Dal Makhani. What's not to love about aromatic dal and rajmah cooked with spices and cream? Pair it up with lachcha paratha or naan, and you don't really need anything else to complete your meal! Everyone in North India has cooked dal makhani in their kitchen at some time or other. A few of us cook it every week for our families. But how many of us get that perfect restaurant quality dish that can make any mouth water? If you also struggle to get your dal to taste like what you eat at the dhaba, try this recipe.
Dal Makhani Recipe
3/4 cup Urad dal, 1/4 cup Rajmah, chopped ginger and garlic, Whole spices like Jeera, Cloves, Cardamom and Cinnamon, 1 finely chopped onion, tomato puree, hing powder, red chilly powder, garam masala, salt, butter and cream.
- Soak the dal and rajmah overnight. Boil the dal and rajmah in a pressure cooker after adding salt and hing powder to it. When the dal has cooked properly, open the lid of the cooker and turn the flame to low. Cook for another 15-20 minutes, stirring repeatedly.
- In a kadai, heat a dollop of butter and fry the whole spices in it. When done, add finely chopped onions, ginger and garlic. Fry till golden brown. Add the tomato puree, garam masala, chilly powder and a pinch of salt. Turn the flame to low and let the mix cook for 10 minutes.
- Add this tadka to the boiling dal. Add in the cream and cook for another 5-10 minutes.
- Garnish with cream and green coriander. Serve with hot paratha or naan!