There are many famous cuisines in Punjab, Dal Makhani is one of them, representing the flavours and culture of the region. Dal Makhani is a popular food of Punjab, made of whole black lentils and kidney beans. This recipe resonates with the Punjabi style, adding a smoky flair and cream. Maintaining the authenticity of the dish, this recipe is going to be favourite of every North Indian food lover.

The recipe is simple and surprisingly delicious and goes with naan, roti and rice. It is great for every occasion and gathering. Ensuring no individual can deny its wonderful taste and unique flavours.

Ingredients

1. Full cup of onion
2. Whole spices
3. Sauce
4. Totato puree
5. Whole black urad dal
6. Ginger garlic paste
7. Dry spices
8. Kidney beans (Rajma)
9. Cream
10. Kasuri Methi
11. Coriander

Step By Step Guide

1. Soak whole urad dal and rajma overnight, then drain and rinse well.

2. Cook the lentils in a pressure cooker for around 18-20 whistles until in become soft, add water if needed and cook accordingly.

3. Blend chopped tomatoes into a smooth puree or use a packed tomato puree from the grocery store.

4. Saute whole spices and butter in a pan, then add onions until golden brown. pour in ginger garlic paste and green chillies.

5. Add tomato puree, spices, and cooked lentils with stock, simmer on low heat, stirring often, and adjust consistency with water.

6. Stir in cream and crushed fenugreek, optionally smoke with charcoal, then garnish and serve with naan or rice.

Expert Tips

1. You can use ghee in place of butter while frying onions.
2. Add more water and cook if needed until the lentils become soft.
3. The charcoal method can be skipped if you do not have them.
4. Tomato puree is an important ingredient of the curry, so do not add highly sour and tart or rotten tomatoes.