Dal Makhani Recipe

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dal Makhani Recipe

• Red kidney beans (rajma) soaked for 8-10 hours and drained ¼ cup

• Whole black gram (sabut urad) soaked for8-10 hours and drained 1 cup

• Salt to taste

• Ginger grated 1 tablespoon

• Ghee 1½ tablespoons

• Cumin seeds 1 teaspoon

• Garlic chopped 1 tablespoon

• Onion finely chopped 1 large

• Tomato finely chopped 1 large

• Red chilli powder 2 teaspoons

• Garam masala powder 1 teaspoon

• Fresh cream 1 tablespoon + for drizzling

• Ginger strips for garnishing

Method

Step 1

Take black gram and kidney beans in a pressure cooker. Add 2-2½ cups water, salt and ½ tablespoon grated ginger, mix, cover and cook under pressure, on medium heat, till 8-10 whistles are given out. Remove from heat, cool slightly and stir.

Step 2

Place the pressure cooker back on heat and continue to cook on low heat.

Step 3

Heat ghee in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining grated ginger and sauté. Add garlic and sauté till golden.

Step 4

Add onion and sauté till golden. Add tomato and sauté till soft and pulpy.

Step 5

Lightly mash the cooked dal mixture.Add cooked tomato mixture and mix.

Step 6

Add chilli powder and garam masala powder and cook for 10-12 minutes, stirring continuously. Add cream and mix well. Adjust the salt and mix.

Step 7

Drizzle some cream on top, garnish with ginger strips and serve hot.