Punjabi Dal Makhani

Dal Makhani

  • 1 cup whole black urad dal
  • 1 tsp ginger-garlic paste
  • ½ tsp red chilli powder
  • 2 tbsp ghee
  • 4 medium tomatoes – ground to a puree
  • 1½ tsp coriander powder
  • ½ tsp garam masala powder
  • 2 tbsp butter
  • ½ cup milk

CRUSH TOGETHER

  • 2 cloves (laung)
  • seeds of 1 green cardamom (elaichi)
  • 2 blades of mace (javetri)
  • a pinch grated nutmeg

Dal Makhani Recipe

  • Wash the dal and put in a cooker with 4 cups water. Add garlic-ginger paste, red chilli powder and salt, Pressure cook to allow 3 whistles, lower heat and keep on heat for 15-20 minutes. Remove from heat and let the pressure drop. Open the lid, blend the dal with a large spoon or whisk.

  • Heat ghee in a kadhai. Add the pureed tomatoes and cook till the ghee separates. Add coriander powder and garam masala and stir for a minute. Pour in the cooked dal and mix.

  • Add milk and crushed spices to dal. Simmer for 10-15 minutes on low heat, stirring often. Add butter. Check salt and masalas.