Daal Makhni

About this Recipe...

Daal Makhni is the most popular daal dish originating from the region of punjab. Its a spicy and heavy daal made with the combination of Urad daal and Rajma. So, here is my recipe for the most flavorful restaurant style Daal Makhni...

Ingredients

• 1 Cup Black gram lentil or Urad daal
• 2 Tbsp Kidney beans or Rajma
• 2 Tbsp Bengal gram lentil or Chana Daal
• 2 Tbsp Butter
• 1/2 tsp Cumin seeds
• 1 Cup Chopped Onion
• 2 tsp Ginger paste
• 2 tsp Garlic paste
• 1 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• Salt as per taste
• 1 Cup Tomato puree
• 2 Tbsp Heavy cream

Directions

1. Soak the three daal overnight or for at least 6 hours.
2. After 6 hours boil the daals in pressure cooker until 6-7 whistles.
3. Now add butter in a pan and add cumin seeds, when it splutter add onion and fry until it become translucent.
4. Now add ginger garlic paste and all the dried spices, fry it til oil separates.
5. Add tomato purée and cover the lid for 2-3 minutes.
6. Now take one third amount of daal and grind it till it become smooth. This will prevent the daal from water separation and give a nice consistency.
7. Now add the boiled daal and the grind daal in the pan and mix it well with all the spices.
8. At this point keep your flame at medium or low medium and cover the lid for half an hour.
9. Check and stir the daal in between so it will not settle in the bottom of the pan.
10. After half an hour of slow cooking add salt as per your taste and add heavy cream.
11. Mix everything for the final time and your dal makhni will be ready.