Dal makhani is another popular punjabi dish which is an essential item in every restaurant’s menu serving North-Indian dishes. But very few restaurants can master it. It is considered as one of the most difficult item to make home, and seldom people can bring in the actual taste.
The recipe requires a lot of patience and little practice, but once learned it’s not difficult at all. And everytime you make it again and again, you will keep winning your family and guests. In fact some of my followers have become so much confident and particular about it, that they make sure in their home/ office events Dal makhani has come out as it should be.
- 100 grams Black gram (urad sabut)
- 50 grams Kidney beans (rajma)
- 50 grams Bengal gram (channa dal)
- 200 ml Tomato paste
- 200 ml Full-cream milk
- 200 grams Butter – unsalted preferred
- 100 ml Fresh cream
- 10 grams Kashmere red chilli powder
- 5 grams Jeera powder
- 5 grams Garam Masala
Step by step instructions
- Mix the three items(urad, rajmah and chana dal) and wash in salt water for 2 minutes with hands. then rinse for 2 times and soak for 6-8 hours.
- Take a thick kadahi, preferably a hard anodised and thick base, boil the dal mix with 2x water. Keep the flame to low throughout the process.
- once urad dal and rajmah softens, mash it with potato masher. (you can use whatever you have handy).
- Now add milk and mix for about 4-5 minutes.
- Next add tomato paste and mix well.
- Add salt, red chilli, jeera powder, garam masala and cook for 20-25 minutes.
- When it seems ready, mix butter and switch off.
- Mix cream and serve the yummiest dal makhani.