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Dal Makhani
Punjab
Slow-cooked black lentils simmered in a buttery, creamy tomato gravy. The crown jewel of Punjabi dal dishes.
🧾 Ingredients
1 cup whole black urad dal, soaked overnight
¼ cup rajma (kidney beans), soaked
2 tbsp butter + 2 tbsp cream
1 large onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chilli powder
½ tsp garam masala
Salt to taste
Cream for garnish
👨🍳 Instructions
1
Pressure cook soaked dal and rajma with salt for 20 min until very soft.
2
Mash lightly with the back of a spoon.
3
Heat butter, sauté onions until golden, add ginger-garlic paste.
4
Add tomato puree, chilli powder and cook until oil separates.
5
Add cooked dal, mix well, simmer on low for 30-40 min.
6
Stir in cream and garam masala. Garnish with butter and cream swirl.
