Tuesday, May 7, 2013

Dal Makhni(Lentil Dish)

Punjab's most famous maa ki dhal is full of protein. This is very easy recipe yet full of nutrition and excellent in taste. My husband loves this dhal a lot. Dal makhni is king of all the lentil's in India.
Lets quickly get on the recipe.

Serves- 4 people
Preparation time- 24hrs(soaking the dhal)
Cooking time- 30 minutes
Level of difficulty- medium


  • Whole urid dal- 250 g
  • Rajmah/ Red kidney beans - 100g
  • ginger garlic paste- 1 Tsp
  • turmeric- 1 Tsp
  • salt as per taste
  • Onion- 1 chopped
  • Tomato puree- 250 ml or Grind 4 small size fresh tomatoes to make the puree.
  • Green chillies
  • Coriander powder- 1 Tsp
  • Cumin powder- 1 Tsp
  • Pepper powder- 1/2 Tsp
  • Oil for cooking
  • Cream- 200 ml
  • coriander leaves for garnishing
  • Ghee- 1 Tbsp
  • Dry red chillies- 2
  • Cumin seeds
  • Soak the urid dal and rajmah overnight.
  • In a pressure cooker, place the urid dhal, rajmah, salt , turmeric and ginger. Wait for three to four whistle in low to medium flame. Once done let the cooker sit until all the steam is released.
  • In a pan heat 2 tbsp of oil, place some cumin seed, allow it to crackle. Saute onion and green chillies until onion turns translucent. Add the ginger garlic paste and fry until its raw smell is over.
  • Now add  all the spices and tomato puree, fry until oil oozes out. once oil oozes out add all the dal. Cover and let it cook for 10 to 15 minutes in low heat. Once the dal is done turn off the heat . Add the cream.
  • Temper with ghee, cumin seed and dry red chilly  Heat all this, once cumin seeds starts crackling Pour this over the dal.
  • Garnish with ginger Julian and coriander leaves.
Serve hot with Nan, chapati, puri or rice. Enjoy!!!

Happy cooking
By-sushmita pandit