Punjabi Dal Makhni – Restaurant Style

Creamy and buttery lentil curry is one of the favourite meals in every household in North India. It is a classic Indian dish made with whole black lentils (urad dal) and red kidney beans (rajma), cooked in butter and spices.

Dal means Lentils and Makhni means Butter. Dal Makhni is a rich, spiced, creamy, buttery lentil based stew which is served with Indian flat bread (roti, garlic naan, butter naan) or rice. It is one of the most popular lentil dishes eaten in North India. This dish is also cooked on special Indian occasions like weddings, festivals and holidays. It is super delicious and a family favourite recipe is my household.

Punjabi Dal Makhni – Restaurant Style

Taranpreet

Dal Makhni is a classic Indian dish made with whole black lentils (urad dal) and red kidney beans (rajma), cooked in butter and spices. It is served with Indian flat bread (roti, garlic naan, butter naan) or rice.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Indian

Servings 8 people

Calories 133 kcal

Equipment

• Pressure Cooker

Ingredients

  

To Pressure Cook

• 1.5 cup Whole black lentils (urad dal sabut)
• 1/3 cup Red kidney beans (rajma)
• 4 cloves Garlic
• 1/2 tbsp Olive Oil
• 1 tsp Salt
• 8 cups Water

Tadka for Dal

• 1 tbsp Olive oil
• 1 tbsp Butter
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 4 cloves Garlic finely chopped
• 2 inch Ginger finely chopped
• 2 medium Red onions finely chopped
• 1-3 Green chilli
• 2 medium Tomatoes finely chopped
• 2 tbsp Tomato paste
• 2 tsp Salt
• 1 tsp Black pepper
• 1/4 tsp Red chilli powder
• 1.5 tsp Turmeric powder
• 2 tsp Garam masala
• 1/4 cup Table cream

Garnish

• Table cream
• Cilantro leaves finely chopped

Instructions

 

• Wash and rinse black lentils and red kidney beans in a large pot. Soak in 4 cups of warm water for at least 5 to 6 hours or overnight.
• Before cooking, drain the water in which lentils were soaked, give a final rinse and transfer to a pressure cooker. Add garlic cloves, salt, olive oil and water and give it a stir.
• Pressure cook on medium heat for about 8 to 10 whistles. Then cook for another 15 minutes on the lowest heat setting. Turn off the flame and let it release the pressure naturally.
• In the mean time, prepare the tadka for the dal.
• Heat olive oil and butter in a pan on medium heat. Add cumin seeds, coriander seeds, garlic and ginger. Sauté until fragrant and golden brown.
• Add chopped onions and green chillies. Cook the onions for 6 to 8 minutes, until golden brown.
• Add chopped tomatoes and cook for 3 to 4 minutes. Then add all the spices, i.e., salt, black pepper, red chilli powder, turmeric and garam masala. Mix to combine everything. Now, add tomato paste and keep stirring.
• When the tomatoes start releasing oils from the sides, your tadka is ready. Keep aside.
• Now, lift the whistle of the pressure cooker to check if all of the pressure is released. Open the pressure cooker. The lentils and kidney beans should be completely cooked and you should be able to mash them with your fingers very easily.
• Turn on the heat on medium low and place the pressure cooker (without lid) on it. Add in the tadka. Mix everything using a ladle.
• At this stage, do a taste test. Add more salt if needed. Also, add more water if the curry is too thick.
• Let the lentil curry simmer with the tadka and spices for about 15-20 minutes. Stir occasionally.

  Add table cream. Simmer for 5 more minutes.
• Garnish with cilantro and table cream. Serve hot with garlic naan!

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