Tuesday, 27 May 2014

Creamy Yummy Punjabi Dal Makhani

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.


Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon


  • Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
  • The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
  • Meanwhile, place a non stick pan on the stove and add some butter.
  • Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
  • Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
  • To this add the cooked Dal and stir it well.
  • Cook it for about 10 - 15 minutes.
  • Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
  • I cooked for 1 hour, usually it is cooked overnight.
  • The more time you cook the more tasty the Dal will be.
  • Stir it occasionally to avoid the Dal sticking to the bottom. 
  • If you have time constraint, cook it atleast for 20 minutes.
  • Towards the end, add The Garam Masala and stir it and switch it off. 


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