Thick and creamy Dal Makhni made using a combination of Whole Urad Dal and Rajma is a very popular recipe from the Punjabi Cuisine. This recipe is not just everyone’s favorite but also widely adapted by people from all over India and across the globe. Dal Makhni is today one of the most loved dish in hotels as well. The preparation though vary from person to person but the basic remains the same since ages. Check out my version of Dal Makhni and do share your feedback with me in comments below.
To make Amritsari Dal Makhni all you need to do is wash and soak whole Urad dal and Rajma together for 4-5 hours or overnight. Pressure cook the soaked dal and rajma together till soft and mushy. Heat butter in a wok and add the ingredients mentioned under “seasoning” and wait till they crackle. Immediately add chopped onions and fry them till they sweat. Now add ginger and garlic paste along with green chili paste and fry till raw smell goes off. Add in the tomato puree to the wok and stir well. Fry for a minute and now add red chili powder, crushed kasuri methi, garam masala powder and salt as per taste. Fry the masala till butter starts leaving the sides and you smell a nice aroma of the masala. Pour in the cooked dal and rajma mix and stir gently. Once the dal comes to a boil, simmer the gas and add fresh cream to it. This will gives you a rich flavor and a creamy texture. As soon as the dal is nicely creamy, turn off the gas and let it rest for 5 mins. Transfer the dal into a serving bowl and garnish with fresh chopped coriander and a some fresh cream. Your Dal Makhni is ready to be served with Naan, Tandoori Roti or even home cooked Chapatis.