Dal Makhani Recipe

Dal (pulses) is among the main staple food in India. And if you are talking about dal, no discussion can complete without a mention of Dal Makhani, the favorite dish of Punjabis. Extremely delicious, the dish has become a common household name in most of North India. Here is how you can make Dal Makhani (also spelled as Dal Makhni) at home.

Ingredient

• Urad Dal (Whole Black Lentil): 100 gram
• Rajma: 50 gram
• Baking Soda: ½ teaspoon
• Tomatoes: 4 in number
• Onions: 2 in number
• Garlic: 4 cloves
• Green Chilies: 3 in number
• Cream: 2 tablespoons
• Ginger: 2 inches long
• Butter: 2 tablespoons
• Asafetida: 2 pinches
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ¼ teaspoon
• Red Chili Powder: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Salt: To taste
• Coriander Leaves (chopped): 2 tablespoon 

Method

1. Let the pulses and rajma soak in water for at least 8 hours.
2. Boil the pulses and rajma in a cooker after mixing in them baking powder and salt.
3. Grind tomatoes, onions, garlic cloves, green chilies and half of the ginger in a mixer grinder.
4. Heat the butter in a frying pan. Put asafetida and cumin seeds. Then add the remainder of ginger (grated), turmeric powder, coriander powder and red chili powder. Stir the mixture.
5. Add the paste of tomatoes and onions. Also add cream. Stir to fry.
6. Mix the pulses and rajma in the fried spices. Add water and boil.
7. Cook for 4 more minutes and add garam masala.
8. Dal Makhani is ready. Garnish it with chopped coriander leaves and butter. Serve it with chapatti, naan, parathe or rice.