Recipe: Punjabi Style Dal Makhani

Chef Varun Inamdar takes the classic Dal Makhani, which is a combination of whole black urad dal and rajma, and gives it an earthy flavour with the addition of walnuts.

Dal Makhani

Serves: 3-4

Ingredients

  • ¾ cup sabut kala urad dal or whole black lentils
  • ¼ cup rajma or large red kidney beans
  • ¼ cup walnuts, chopped roughly
  • 6 cups water
  • Salt to taste
  • ½ cup fresh tomato puree
  • 1 tbsp or more ginger-garlic paste
  • 1 tbsp Kashmiri chilly powder
  • 2 tbsp butter
  • 1 tbsp cream
  • Pinch of kasuri methi or dried fenugreek leaves
  • ½ tsp garam masala
  • Cream for garnish

Method

  • Wash and soak the black urad dal along with the rajma and walnuts in 3 cups of water overnight.
  • Rinse and transfer the soaked dal mixture into a pressure cooker.
    Add 3 cups of water and cook on low heat for 20 minutes.
    Increase the heat to high and cook for 4 whistles.
    Take off heat, allow the pressure to release, open the lid and mash the contents with 1 cup water.
    Once the rajma, urad dal and walnuts have been mashed to a creamy paste, place the open pressure cooker back to heat.
    Add the tomato puree, cream and cook over medium-low heat for 15 minutes.
    In a bowl combine the ginger-garlic paste, chilly powder, butter, kasuri methi and garam masala.
    Mix well and add to the cooked dal.
    Stir and cook for another 10 minutes.
    Take off heat, transfer into a serving bowl, garnish with a dash of cream and serve warm with jeera rice or naans or rotis and sliced onions or green onions.
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