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• Dal Makhni is a popular dish of Punjab.
• This creamy spicy dal tastes amazing.
• Since dal is firm, it can be eaten with both chapati and rice.

Dal Makhni is a very popular and richly flavored dish from Punjabi food culture. In North India especially in Punjab, this dal is made for festivals, weddings or special hospitality. The word “Makhni” itself means soft and creamy like butter, so the texture of this dal is very rich and smooth. The confluence of black udi dal and rajma, along with butter, cream and aromatic spices gives Dal Makhani a distinct identity.

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This dal is not plain but is prepared by slow cooking, which opens up its flavor. In the traditional method, this dal is cooked over low heat for several hours, making every morsel of it delicious and lingering on the tongue. This dish tastes great with naan, roti or jeera rice. Let’s go into detail about Dal Makhni Recipe Let’s find out.

Materials:

• 1 cup black urad dal (whole)
• 1/4 cup rajma
• 3 cups water (for cooking)
• 2 tablespoons of butter
• 1 tablespoon of oil
• 1 large onion (finely chopped)
• 2 tomatoes (pureeed)
• 1 tablespoon ginger-garlic paste
• 1 tsp red chillies
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tablespoons fresh cream
• Coriander for garnish

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Action:

• First of all, wash the black urad dal and rajma and soak them for 7-8 hours or overnight.
• Cook the soaked dal and rajma in a pressure cooker with water for 5-6 whistles. The dal should be completely soft.
• Heat butter and oil in a pan. Add chopped onion to it and fry until golden.
• Now add ginger-garlic paste and saute for 1-2 minutes. Then add tomato puree and cook till the oil evaporates.
• Add turmeric, red chillies, coriander powder and salt and mix the masala well.
• Add cooked dal-rajma to this masala. Add little water if required and cook on low flame for 20-25 minutes. Keep stirring in between.
• Finally add garam masala and cream and cook for 5 minutes. Put butter on top and switch off the flame.
• Garnish with a little butter and cream on hot dal makhani. Serve with naan, tandoori roti or jeera rice.
• If the dal is cooked for a long time on low flame, it tastes better. If you want a restaurant-like taste
• At the end you can give some smoke (charcoal smoke).
• Once you try this Punjabi style dal makhani, you will want to make it again and again. Its rich and creamy taste is loved by everyone.