Dal Makhani
Time1 Hr
DifficultyIntermediate
Serves1
Dal Makhani is a popular Punjabi dish that’s whipped up using Indian masalas, healthy fats and black urad lentils. Many vegetarians comment on how their childhoods were made memorable thanks to their mothers preparing Dal Makhani when growing up. The traditional Dal makhani recipe involved soaking the black urad lentils overnight and cooking it the next day until soft. But these days, that’s not n
Ingredients
Dry Grocery
Black Whole Urad Dal
0.25 cups
Green Cardamom
2 units
Cinnamon Sticks
0.5 unit
Cloves
2 units
Salt
1 teaspoon
Red Dry Chilli Bydagi
1 piece
Refined Oil
1 teaspoon
Garam Masala
1 pinch
Red Chilli Powder
0.5 teaspoons
Menu Item
Ginger Garlic Paste
0.5 teaspoons
Tomato Puree
3 tablespoons
Fruits & Vegetables
Tomato
0.25 unit
Other
Water
1 glass
Garlic
3 pieces
Jeera Powder
1 pinch
Cow Milk
0.25 cups
Directions
1In a pan, add soaked Whole Black Urad Dal, Green Cardamom, Cinnamon Stick, Cloves, Salt , Ginger Garlic Paste & Water.
2Pressure cook for 3- 4 whistles.
3In a pan, add Bydagi Chilli & water. Bring to boil and simmer, till the Chillies become soft. Keep aside and let it cool.
4In a mixer, strain & add the Chillies. Add Water as required.
5Grind the Chillies to a fine smooth paste.
6In a pan, add Oil, Garlic and fry. Add Chilli Paste and cook till it becomes thick & Oil is released.
7In a pan, add roughly cut Tomato & Water. Bring to boil.
8Add Garlic & Red Chilli Powder. Boil for 1 hour.
9In a mixer, blend the mixture well to make a fine paste.
10Cook the Tomato Puree for 30 mins and keep aside.
11In a pan, add Oil & chopped Garlic. Saute for 1 mins.
12Add Chilli Paste and cook for 1- 2 mins.
13Add Tomato Puree and cook for 1- 2 mins.
14Add Cumin Powder, Garam Masala Powder, Red Chilli Powder & cook.
15Add cooked Dal and Water. Cook on slow flame.
16Add Milk & Salt. Boil for 1- 2 mins.
17Serve hot.
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We hope you had fun making it! Enjoy the meal.