The delicious “Dal Makhani” dish is originated from Punjab which lies in the North India. The dish is predominantly made of lentils, butter (Makhan) and cream. This is widely considered as the staple and is served in majority of food restaurants all over India. Different variations of this dish are served in both regional and international restaurants. In my part of region, we prefer eating this delicacy with pita bread. This restaurant in my region is well-known for offering the tasty Punjabi cuisine. I will share the homemade version of preparing this delicacy along with the ingredients.
Ingredients (For 5 servings):
- Soaked Black lentil – 250 grams
- Soaked Kidney Beans – 125 grams
- Unsalted Butter - 3 Tbs
- Water – 4 Cups
- Tomatoes – 3 Medium (Finely chopped)
- Cooking oil - 1/4 Cup
- Cinnamon sticks-2 one-inch size
- Bay leaves – 2 medium size
- Cumin seeds - 1 tsp
- Onion - 1 medium size, finely chopped
- Ginger -garlic paste- 1Tbs
- Chicken stock (Maggi) – 2 cubes
- Red chili powder - 1tsp
- Turmeric powder - ½ tsp
- Coriander powder - 1 ½ Tbs
- Salt- as per taste
- Kashmiri red chili powder- 1 ½ tsp
- Garam masala powder 1 tsp
- Green chilies – 2 small size
- Dried fenugreek leaves - 1 Tbs
- One Fresh coriander, finely chopped
Preparation:
- In a pressure cooker, add whole lentils, kidney beans and water and bring it to boil.
- Cook until they are tender and then blend with the help of the blender & set aside.
- In saucepan, add water and finely chopped tomatoes and boil for 4-5 minutes then strain and remove skin.
- In a mixer, add the peeled tomatoes and grind to make a puree & set aside.
- Now in a pan add cooking oil, cinnamon, bay leaf, cumin seeds and mix. Then add finely chopped onion and fry until they turn to golden color.
- Now Add ginger garlic paste and mix well. Add the grinded tomatoes and mix well along with the chicken stock cubes.
- Add red chili powder, turmeric powder, coriander powder, salt, Kashmiri red chili powder, garam masala, green chilies, ginger and mix well for 2-3 minutes.
- Now finely add the grinded lentil mixture and mix all well. Remove bay leaves and add water.
- Mix well and cook on low flame for at least 10 minutes. Add the dried fenugreek leaves and mix well.
- Add butter, fresh coriander, cover, and simmer for 2 minutes. Garnish with butter, cooking cream & serve.