Punjabi Dal Makhani is perhaps the most popular dish from India along with Shahi Paneer and Butter Chicken. The black whole lentils are cooked slowly along with spices for a longer time to become soft and tender. It is then mixed with rich cream to give that creamy, buttery taste. This divine dish is a specialty and usually made on all special occasions. My family loves this and relish it with tawa naan.
My mother makes this delicious lentil or dal as we call it but that too in a pressure pan which takes less than half the time. It still tastes creamy and wonderful. I would love to share her easy recipe with you. Its the most authentic recipe and comes out well with minimal efforts.
Directions:
1. Wash and soak the lentil in water for 8 to 10 hours. Overnight is best.
2. In a blender add some roughly chopped tomatoes, garlic, green chilies and ginger root. Make a smooth puree. Set aside.
3. Take a pressure pan and add pre soaked lentils and tomato puree to it.
4. Also add water to the pressure pan. I usually fill the blender with water to take out any extra puree stuck to the sides.
3. Add salt, red chili powder and Asafoetida.
4. Close the lid and let it cook on high flame. After first whistle or when you hear the pressure to its peak lower the flame and let it cook further for 45 to 50 minutes without getting disturbed. Do not open immediately. Let the pressure release on its own and then open.
5. In a wok or pan add ghee or clarified butter.
6. Add cumin seeds and let them splatter for about 10-15 seconds.
7. Add the boiled lentil. Mix and check for more salt if required.
8. Add Garam Masala and dried fenugreek leaves or Kasuri methi. Let it simmer for another 10-15 minutes till it starts to get thicker.
9. Add fresh chopped coriander leaves .
10. Lastly for that creamy richness add cream. Combine.
11. Serve hot with Rotis or rice.
You can try other North Indian delicacies like Shahi Paneer, Punjabi Pindi Choley, Besan Kaddhi Pakora, Bharwan Karela.
- 1 cup Black Gram Whole or Urad Sabut
- 7 cup water
- 4 large Tomatoes
- 10-12 cloves Garlic
- 1 inch Ginger Root
- Green Chili to taste
- Salt to taste
- Red Chili Powder to taste
- 1/4 tsp Asafoetida
- 1 tsp Cumin Seeds or jeera
- 1 tsp Kasuri Methi or Dried Fenugreek Leaves
- 1 tsp Garam Masala
- Fresh Coriander Leaves
- 3 tbsp or more Cream
- Wash and soak the lentil in water for 8 to 10 hours. Overnight is best.
- In a blender add some roughly chopped tomatoes, garlic, green chilies and ginger root. Make a smooth puree. Set aside.
- Take a pressure pan and add pre soaked lentils and tomato puree to it.
- Also add water to the pressure pan. I usually fill the blender with water to take out any extra puree stuck to the sides.
- Add salt, red chili powder and Asafoetida.
- Close the lid and let it cook on high flame. After first whistle or when you hear the pressure to its peak lower the flame and let it cook further for 45 to 50 minutes without getting disturbed. Do not open immediately. Let the pressure release on its own and then open.
- In a wok or pan add ghee or clarified butter.
- Add cumin seeds and let them splatter for about 10-15 seconds.
- Add the boiled lentil. Mix and check for more salt if required.
- Add fresh chopped coriander leaves .Add Garam Masala and dried fenugreek leaves or Kasuri methi. Let it simmer for another 10-15 minutes till it starts to get thicker.
- Lastly for that creamy richness add cream. Combine.
- Serve hot with Rotis or rice.
- If you like you can also add three tbsp Red Kidney beans or Rajma also with the lentil while soaking.
- Instead of cream you can add whisked malai or simply whole milk.