Dal Makhani ( Punjabi Recipe )


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Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

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Makes 4 servings
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  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
  3. Allow the steam to escape before opening the lid.
  4. Whisk till the dal is almost mashed. Keep aside.
  5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
  7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
  8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  10. Serve hot garnished with coriander and fresh cream.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
11 reviews received for Dal Makhani ( Punjabi Recipe )

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 Reviewed By
kirtimukDecember 23, 2010

Was very tasty and easy to make
6 of 6 members found this review helpful

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Reviewed December 23, 2010by kirtimuk

Was very tasty and easy to make

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6 of 6 members found this review helpful
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Reviewed January 23, 2012by Vismaya

Turned out very well. Tasty and easy to make.

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1 of 1 members found this review helpful
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Reviewed February 19, 2014by priyaninad

a smooth, healthy and simple dal! absolutely delicious!! one could cut down on the cream if counting calories. and personally, i added powdered garam masalas. they enhanced the flavour. and it was less of a bother when serving younger children. once again, thank you tarlaji!

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Reviewed December 11, 2012by Foodie #582756

yes myfamily enjoy this recipe

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Reviewed May 12, 2012by n_katira

A perfect restaurant taste. Instead of fresh tomato puree I use readymade tomato puree. However I added a pinch of sugar to compensate for the little sourness of readymade tomato puree.

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