Dal Makhani Traditional Punjabi

Serving Size : 4

Cooking Time : 2 hr 30 min

Preparation Time 3 hrs

Ingredients

• Black Urad Dal - 1 cup
• Rajama - 1/3 cup
• Onion - 1 finely chopped
• Tomato - 5 purred
• Ginger - 2 inch julined
• Garlic paste- 1 tbsp
• Cumin - 1 tsp
• Cloves - 3
• Chili Powder - 1 tsp
• Garam masala - 1 tsp
• Butter - 3 tbsp
• Salt to taste
• Fresh cream - 1 tbsp (optional)
• Cilantro for garnish

Method

• Wash and soak Black Urad dal and Rajma 4 to 5 hrs or overnight.
• In a cooker add soaked dal, ginger, clove and pressure cook for 4 to 5 whistle.
• In a pan add butter, once butter melts add cumin to splatter now add garlic paste and saute until nice aroma from the paste.
• Now add onion and saute until translucent, now add the tomato pure, chili powder, garam masala, salt and cook until oil oozes out.
• Once pressure is released add the cooked dal to gravy and mix it well.
• Now reduce the flame to low, cover and cook for 2 hrs.
• Every 30 min open the lid and smash the dal to thicken the gravy.
• After 2 hrs switch off the flame add fresh cream and mix it well.
• Garnish with cilantro, Serve hot with Roti or Chapati or Naan or Rice.

Method With Photo

• Wash and soak Black Urad dal and Rajma 4 to 5 hrs or overnight.

• In a cooker add soaked dal, ginger, clove and pressure cook for 4 to 5 whistle.

• In a pan add butter, once butter melts add cumin to splatter now add garlic paste and saute until nice aroma from the paste.

• Now add onion and saute until translucent.

• Now add the tomato pure, chili powder, garam masala, salt and cook until oil oozes out.

• Once pressure is released add the cooked dal to gravy and mix it well.

• Now reduce the flame to low, cover and cook for 2 hrs.

• Every 30 min open the lid and smash the dal to thicken the gravy.

• After 2 hrs switch off the flame add fresh cream and mix it well.

• Garnish with cilantro, Serve hot with Roti or Chapati or Naan or Rice.

Note

For more traditional flavor cook dal in pot.