Dal Makhani Recipe

There’s something magical about a bowl of Punjabi Dal Makhani—slow-cooked black lentils simmered in a rich, buttery gravy with aromatic spices, finished with a touch of cream. This iconic dish from Punjab is the ultimate comfort food, perfect with warm naan, roti, or steamed rice.

Ingredients

200 Gram urad dal

200 Gram kidney beans (rajma)

3 onion

1 Cup fresh cream

1/5 Tablespoon ginger , garlic paste

Step:1

In a bowl wash the urad dal  and kidney beans add 3 cup water and soak for overnight

Step:2

At morning drain in water transfer the urad dal and rajma dal in the presser cooker and add 1 tablespoon salt . cook the rajma and urad dal for around 9-10  whistles

Step:3

Mash the dal by the help of potato masher , and then turn on the flame and let the dal simmer

Step:4

Let’s make the masala in pan add butter let the butter melt after the butter melt add grated onion cook onion in low flame for  7-8 minutes until it turn into golden brown

Step:5

Add ginger , garlic paste and cook for 2-3 minutes until the raw smell goes away

Step:6

Let it simmer on low flame uncovered for 30 minutes stir ofter the dal will stick of the flame and add water

Step:7

Add some sugar and mix after the dal has simmered for 30 minutes

Step:8

Add 2 tablespoon butter and fresh cream mix well

Step:9

simmer for 8-9 minutes on low flame

Step:10

After 9 minutes add some coriander for better taste serve it and enjoy the Punjabi style dal makhani