Dal makhani is delicacy from Punjab, and filled with rich proteins and fiber. Makhani is the Punjabi word for “buttery”, and these sure lives up to its name of Buttery Lentils! Traditionally this dal was cooked on low flame, for hours, on charcoal. This gave it a creamier texture. It had malai (cream) or fresh butter added to it. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.
Whole urad dal (black lentils) 1 cup
Red kidney beans (Rajma) 3tbsp.
Chenna dhal 1 tbsp.
Chopped tomato ¼ cup
Chopped green chilies 2 no
Chopped coriander 1 tbsp.
Ginger paste 1 tbsp.
Ghee/ Butter 2tbsp.
Amchur powder 2 pinches
Organic Tomato Puree ¾ tin
Kashmiri chili powder 1 tsp.
Fresh gram masala powder ½ tsp.
Brinji leave 1no
Cumin seed 1 tsp.
Freshly crushed coriander seeds 1tsp.
Kasturi methi - 1/4 tsp
Cream - ¼ cup
- Boil all dhals with the ginger, green chilies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle. Keep aside.
- Now, for the tadka, take a separate large frying pan, add ghee to it and put it over medium heat.
- After a minute add cumin seeds and Brinji leaves, stir it for 15-30 secs. Add crushed coriander seeds, tomato puree, gram masala powder and Red Chili Powder to the pan and cook further on medium flame, until ghee separates.
- Add Mashed Dal mixture and salt to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and boil further for 8-10 mins.
- In case you need to add more water, do add it; but cook the whole dish on low flame. Now add Kasturi methi to the mixture.
- Let boil the dal for next 30 – 35 minutes on a low flame. Keep on stirring otherwise the Dhal will stick at the bottom. At this stage you may add Amchur powder . Mix it well.
- Add butter and cream to the dal and garnish it with chopped coriander leaves.