Dal Makhni

    You may not be a fan of eating the plain boring dal, but everyone does love the taste of Punjabi dal makhani. The butter, creamy and fragrant dal is very much capable of tingling all your taste buds with its delectable taste. So, if you are having a hard time trying to convince your kids to eat the plain boring dal, then here is the perfect solution for you.

    Preparation Time Cooking Time Serves
    15 mins 30 mins 4-6 servings
    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 Rakesh Daal Makhani Masala powder
    • 1/2 cup fresh cream
    • 1 teaspoon red chili powder
    • 2 tomatoes, chopped (extra large tomatoes)
    • 1 teaspoon Rakesh Daal Makhani Masala powder
    • 1 onion, chopped
    • 1 tablespoon oil
    Directions:
    • Soak whole black urad and rajma overnight in 3-4 cups of water.
    • 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.
    • Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
    • Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
    • Add chopped ginger, garlic and chopped tomatoes. Saut√© 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 .
    • Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
    • Add fresh cream and Rakesh Daal Makhani Masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
    • Serve hot with Naan or Paraatha.
    • Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
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