Dal Makhani, Punjab Cuisine
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Dal Makhani is one the exquisite dishes of Punjabi cuisine. It is generally served with roti, rice, naan or chapatis.
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 Dal Makhani is the traditional dish of Punjab state of India. This dish is a delight for the health conscious people as it is high on protein and low on calorie. The primary ingredients of dal makhani are black urad dal whole and rajma. Dal makhani is cooked on low flame which gives it a rich creamy consistency.
This delicious dish actually received popularity in India after partition when many people from the Punjab migrated to India. However, presently dal makhani is universally recognized as a quintessentially Indian dish.
Preparing dal makhani is not difficult but is time consuming so it requires patience. But once it is ready, it will leave everyone licking their fingers. It is easy to make dal makhani and can be prepared at home.
Ingredients of Dal Makhani:
100gms black urad dal whole
25gms rajma
1 tsp cumin seeds
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tsp garam masala powder
1/2 cup fresh cream
1 tbsp red chilli powder
50 gms butter
Chopped tomato 1/2 cup
1 cup chopped onion
Salt as required
1 tbsp oil
Method of Preparing Dal Makhani
Wash and soak black urad whole and rajma overnight in water.
Cook the soaked dal and rajma in 5 cups of water with salt, red chilli powder and chopped ginger till they are cooked or becomes soft.
In a thick bottomed pan heat oil and butter. Add cumin seeds and when it crackles add chopped onions and cook that till it becomes golden brown in colour.
Add chopped ginger, garlic and tomatoes. Saut, till the tomatoes are well mashed and fat starts to leave the masala. Now add boiled dal and rajma to this mixture.
Add garam masala powder and simmer at a slow flame for 15 minutes.
Now add fresh cream and simmer for 5 minutes.
Serve hot.
Dal Makhani is a side dish hence is not consumed alone. It is served with varied preparations like with naan, rice or roti. This signature dish of Punjabi cuisine is hugely served in marriages, engagements and almost any occasion.
(Last Updated on : 06-06-2014)
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