Dal Makhni a.k.a. rich creamy black lentils is the signature dish of punjab/north indian cuisine, as Punjab is one of the most foodie parts of india so their food is usually spicy and quite rich/creamy. it won't be wrong if i say that its the King of punjabi vegetarian dishes. it usually goes with naan/parathas/rice/pulao etc. according to our traditional way it was cooked for 4-6 hours on very low heat of a Tandoor. even these days its better to cook on low flame for couple of hours.
Ingredients
250 gm black lentils (Urad daal)
250 gm red beans (Rajma)
2-3 tbsp oil/ghee
200 gm butter
250-300 gm cream
whole garam masala (2 bay leaves, 3-4 green cardamoms, 4-5 cloves, 2-3" cinnamon stick)
1 tbsp cumin seeds
2-3 dry red chillies
2-3 tbsp ginger-garlic paste
3-4 medium tomatoes' puree
1 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp coriander powder
Method.. ..
1. First of all we need to boil the lentil n red beans in a pressure cooker till its completely tender.
2. Now heat the oil in a thick bottomed pan and add cumin seeds.
3. Add whole garam masala and wait till it splutters.
4. Add ginger garlic paste and saute for lil while.
5. Add lil salt and turmeric.
6. Add tomato puree, followed by red chilli powder and coriander powder.
7. Add butter and stir thoroughly.
8. Add boiled dal and stir gently.
9. Add cream and stir throughly again.
10. Now keep stirring occasionally and cook on low heat till its somewhat thick in consistency. serve hot with naan, paratha, or rice
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