recipe dal makhani punjabi style /homemade dal makhani recipe
Yet another great side dish item for any Indian bread and best with simple phulka’s. This recipe of Dal Makhani is a punjabi style dish which has become very popular. Its creamy and buttery texture makes it special and different from all the gravy varieties with dal as the base. This black whole urad dal is so much nutrient dense lentil that its all good for our health. Its such a authentic recipe with loads of butter and cream in it. Sometimes if we have no cream also its ok but without a touch of butter this recipe dal makhani punjabi style will lose all its shine. I always love to add both cream and butter as needed to this dish so that I never miss that exact mesmerizing taste. Along with this dal they also add other dals like bengal gram and even long beans but here I have not added any. This is definite celebrity item that can be enjoyed once in a while or during any special occasions. Sure try this dal makhani and you will definitely feel the excitement of this wonderful creamy rich side-dish for sure.
recipe dal makhani punjabi style /homemade dal makhani recipe
INGREDIENTS:
Black urad dal whole /karuppu ulundhu – 1 cup
Butter 5-6 tbsp(or as required)
Fresh cream – 2-3 tbsp
Tomatoes – 2-3(pureed)
Big onions – 2 (finely chopped or ground)
Ginger garlic paste – 2 tbsp
Cinnamom/pattai – 1 small bit
Cardamom/elakai – 2
Cloves/lavangam – 3-4
Chilli powder – 1 tbsp(as needed)
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Kasuri methi – 1 tsp
Salt to taste
Sugar – 1/2 tsp(optional)
Some chopped coriander leaves for garnish
METHOD:
1.Soak dal for 7-8 hours and then in the morning wash dal add water(1:3) with needed salt and pressure cook till nice and mushy.
2.Keep the dal and other ingredients ready.
3.Keep a kadai with 3 tbsp of butter add the spices cloves,cinnamon and cardamom, then add onion paste and let it brown nicely.
4.Now add ginger garlic paste and let it cook nicely till rawness goes off.
5.Now add chilli powder,turmeric powder and coriander powder and nicely saute till rawness goes off.
6.Add tomato puree and let it cook till the oil oozes and when raw smell goes off from the tomatoes add in the cooked dal with water.
7.Now check for salt and add the needed as we have already added when cooking dal itself.
8.When it start thickening add kasuri methi ,even little sugar if desired and boil.
9.When it thicken and at gravy stage add cream,then remaining butter and switch off,add chopped coriander leaves and serve with any Indian bread.
Ingredients
- Black urad dal whole /karuppu ulundhu - 1 cup
- Butter 5-6 tbsp(or as required)
- Fresh cream - 2-3 tbsp
- Tomatoes - 2-3(pureed)
- Big onions - 2 (finely chopped or ground)
- Ginger garlic paste - 2 tbsp
- Cinnamom/pattai - 1 small bit
- Cardamom/elakai - 2
- Cloves/lavangam - 3-4
- Chilli powder - 1 tbsp(as needed)
- Turmeric powder - 1 tsp
- Coriander powder - 1 tbsp
- Kasuri methi - 1 tsp
- Salt to taste
- Sugar - 1/2 tsp(optional)
- Some chopped coriander leaves for garnish
Instructions
- Soak dal for 7-8 hours and then in the morning wash dal add water(1:3) with needed salt and pressure cook till nice and mushy.
- Keep the dal and other ingredients ready.
- Keep a kadai with 3 tbsp of butter add the spices cloves,cinnamon and cardamom, then add onion paste and let it brown nicely.
- Now add ginger garlic paste and let it cook nicely till rawness goes off.
- Now add chilli powder,turmeric powder and coriander powder and nicely saute till rawness goes off.
- Add tomato puree and let it cook till the oil oozes and when raw smell goes off from the tomatoes add in the cooked dal with water.
- Now check for salt and add the needed as we have already added when cooking dal itself.
- When it start thickening add kasuri methi and boil.
- When it thicken and at gravy stage add cream,then remaining butter and switch off,add chopped coriander leaves and serve with any indian bread.
Notes
Adding kasuri methi is optional. Along with these black whole urad dal rajma or some type of beans is also added,but here I have not tried adding but you can add it will be nice. Adding cream is also optional but adding it the gravy becomes rich and tasty. Dal should be well soaked and well cooked for tasty gravy.
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