Punjabi dal makhani recipe

Dal Makhani Recipe – Authentic Punjabi Dish

Dal Makhani Recipe – One more Punjabi delicacy is here to pamper your taste buds.

Easy to Make Punjabi Dal Makhani Recipe:

Dal makhani (पंजाबी दाल मखनी) is a brownish-red gravy with cooked black lentils that give it a thick consistency. The dal makhani recipe is mild in taste and heavy on your stomach as it contains butter, cream and protein-rich lentils. The word Makhani मखनी itself means “buttery”.

step by step Punjabi dal makhani recipe:

Punjabi Dal Makhani Recipe:

Recipe Type: Main
Cuisine: North Indian
Author: Cherie
Prep time: 10 mins
Soaking Time: 5 hours
Cook time: 50 mins
Total time: 6 hours
Serves: 4

Punjabi Dal Makhani is the most delicious north Indian recipe.

Ingredients:

  • Whole black gram – 1 cup
  • Tomatoes – 6
  • Jeera – 1 tsp
  • Turmeric – ¼ tsp
  • Ginger garlic paste – 2 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cream – 1 tbsp
  • Butter/ oil – 2 tbsp
  • Chopped Coriander/ crushed Kasoori methi – 1 tbsp
  • Salt to taste

Instructions:

  • Soak the black gram for 4 hours or overnight and pressure cook till soft. While pressure cooking, make sure you add 4 cups of water to 1 cup of lentils and a little salt. Because these lentils absorb a lot of water while cooking. Do not drain the water.
  • Take butter/ oil in a pan and heat it. The name Dal Makhani itself suggests it is made of butter, but you can substitute it with oil to suit your diet.
  • Now, add jeera to the oil and let it splutter.
  • Then add turmeric and ginger garlic paste and sauté till cooked. This dal makhani recipe will need little extra ginger garlic paste when compared to other contemporary recipes.
  • Blend tomatoes to a fine texture and keep aside.
  • Once the ginger garlic paste is cooked, add the tomato paste and cook till oil comes out.
  • Add the cooked black gram along with the cooking liquor to the cooked gravy and cook for 5 min.
  • Add chilli powder, coriander powder, garam masala, salt and simmer.
  • Cook on a slow flame for at least 15 – 20 min while stirring intermittently. Let the black gram absorb all the masala. Check the taste and add some more salt if needed.
  • Add cream and turn off the flame and garnish with coriander and serve hot.

Notes:

* The taste of dal makhani lies in the slow cooking process where the lentils are allowed to absorb the flavour of the gravy. Though time-consuming, the taste of this dal makhani will definitely leave you finger-licking and forget the efforts put in it.

** Onions generally are not used in this Punjabi recipe but if you insist onions can be used.

*** I did not add rajma or chana here in this dal makhani recipe. You can use ¼ cup of chana or rajma also in addition to the black lentils and pressure cook along with the black lentils.

Punjabi dal makhani recipe

Punjabi Dal Makhani Recipe

Cherie
Dal Makhani is the most delicious Punjabi recipe. This buttery and creamy dal is pre-loaded with aromatic flavours.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Soaking Time 4 hrs
Course Main Course
Cuisine Indian, Punjabi
Servings 4 people
Calories 427 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 1 cup Whole black gram 
  • 6 Tomatoes 
  • 1 tsp Jeera
  • 1/4 tsp Turmeric 
  • 2 tbsp Ginger garlic paste
  • 1 tsp Red chilli powder 
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tbsp Cream
  • 2 tbsp Butter/oil 
  • 1 tbsp Chopped Coriander/ crushed kasoori methi 
  • Salt to taste

Instructions
 

  • Soak the black gram for 4 hours or overnight and pressure cook till soft. 
  • While pressure cooking, make sure you add 4 cups of water to 1 cup of lentils and a little salt. Because these lentils absorb a lot of water while cooking. Do not drain the water.
  • Take butter/ oil in a pan and heat it. The name Dal Makhani itself suggests it is made of butter, but you can substitute it with oil to suit your diet.
  • Now, add jeera to the oil and let it splutter.
  • Then add turmeric and ginger garlic paste and sauté till cooked. This dal makhani recipe will need little extra ginger garlic paste when compared to other contemporary recipes.
  • Blend tomatoes to a fine texture and keep aside.
  • Once the ginger garlic paste is cooked, add the tomato paste and cook till oil comes out.
  • Add the cooked black gram along with the cooking liquor to the cooked gravy and cook for 5 min.
  • Add chilli powder, coriander powder, garam masala, salt and simmer.
  • Cook on a slow flame for at least 15 - 20 min while stirring intermittently. Let the black gram absorb all the masala. Check the taste and add some more salt if needed.
  • Add cream and turn off the flame and garnish with coriander and serve hot.

Notes

* The taste of dal makhani lies in the slow cooking process where the lentils are allowed to absorb the flavour of the gravy. Though time consuming, the taste of this dal makhani will definitely leave you finger licking and forget the efforts put in it.
** Onions generally are not used in this Punjabi recipe but if you insist onions can be used.
*** I did not add rajma or chana here in this dal makhani recipe. You can use ¼ cup of chana or rajma also in addition to the black lentils and pressure cook along with the black lentils.
Keyword buttery dish, healthy dish, north indian, punjabi dish

Take a Look at Few More Punjabi Recipes:

There are few more interesting Punjabi recipesPunjabi rajma masala recipe, Matar paneer recipe, Paneer butter masala, Palak paneer.

3 thoughts on “Dal Makhani Recipe – Authentic Punjabi Dish”

  1. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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