Dal Makhani: Dal Makhani is a Punjabi dish that everyone likes very much. We will tell you the recipe of Dal Makhani available in restaurants or dhabas. Dal Makhani is such a dish that enhances the beauty of every dhaba.
People mostly order Dal Makhani in restaurants or dhabas. People make Dal Makhani full of flavor at home but it rarely tastes like the dhaba. Here we are telling you such a recipe of Dal Makhani, after eating which you will get the taste of dhaba.
Let us know what ingredients we will need to make Dal Makhani.
Ingredients for making Dal Makhani:
One cup lentils
One cup urad dal
Three tablespoons kidney beans
Two finely chopped onions
Half cup tomato puri
1 to 2 tablespoons ginger garlic paste
Half a teaspoon fresh cream
One teaspoon cumin seeds
Three to four finely chopped green chillies
1 inch cinnamon stick
Half a teaspoon turmeric powder
Half a teaspoon cumin seeds powder
Half a teaspoon red chilli powder
Half a teaspoon coriander powder
Half a teaspoon garam masala
Two tablespoons butter
One teaspoon ghee
Three to four tablespoons oil
Finely chopped coriander leaves
Salt according to taste
Method of making Dal Makhani:
To make Dal Makhani, first of all wash lentils, urad dal and kidney beans thoroughly and soak them for 3 to 4 hours. The next day, wash all three pulses thoroughly and take them out in a vessel. Put a pressure cooker of 3 to 5 liters capacity on low flame and heat three to four spoons of oil. Once the oil is hot, add cumin seeds. As soon as the tempering crackles, add finely chopped onion and ginger garlic paste and fry.
After the onion is fried, add all the ground spices and cook covered for 2 to 3 minutes. When the spices start leaving their oil, add tomato puree to it and fry for 2 to 3 minutes. When all the spices are fried well, add lentils and rajma to it, mix well and add two to three glasses of water. And cook for 5 to 6 whistles on medium flame.
When the whistle blows, mix cream in it and mix well and add two spoons of butter and serve by adding finely chopped green coriander on top.
Serve this dal makhani with kulcha or naan.