Dal Makhni | Maa ki Dal | Punjabi Black Dal recipe

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Black Dal

Dal Makhni  –  a flavourful, creamy dal is an authentic North Indian preparation. Made with whole black gram (sabut udad), kidney beans (rajma) and split bengal gram (chana dal), this quick and easy recipe is a popular recipe served in restaurants.  It tastes best when served with roti, lachcha paratha or plain steamed rice.

Ingredients

1 cup Whole black gram (sabut udad)                    
2 tbsp Red kidney beans (Rajma)                             
2 tbsp split gram dal (chana dal)                     
4 to 5 Kashmiri Dry red chillies                                   
A small piece of Ginger  
5 to 6 cloves of garlic
1 tbsp Ghee                                                                      
3 to 4 Tomatoes                                            
1 tbsp Kasoori methi                                                      
1 tbsp Tomato ketchup
¼ tsp grated nutmeg (jaiphal)                                    
2 tbsp Butter                                                                     
2 tbsp Fresh  cream                                                        
¼ cup Milk (optional)                                                                                     
Salt as per taste

Method               

  • Soak sabut udad (whole black gram), rajma (kidney beans) and chana  dal (split bengal gram)  in water for 5 hours or overnight. 
  • Soak dry chillies in water for 15 minutes. 
  • Grind ginger, garlic, dry chillies to a coarse paste.  
  • Clean and wash black lentils, kidney beans and channa dal.
  • Pressure cook all the dals with water, ghee, ginger garlic chilli paste and salt for 4 to 5 whistles.
  • In the mean time blend the tomatoes to a smooth puree.
  • To the boiled dal, add pureed tomatoes, kasoori methi, butter, grated nutmeg and tomato ketchup. 
  • Simmer on slow fire for 15 minutes.
  • You can add milk at this stage if needed. I have not added milk in this recipe.
  • Add fresh cream.   Cook till you get the right consistency.
  • Garnish with fresh cream and serve Dal makhni with rotis or rice. It tastes heavenly with rice.

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