North Indian Recipes Punjabi Recipes

Dal Makhani A.k.a Rich Black Lenthil gravy

Yield: 3 cups

Prep time: 10 minutes
Total time: 25 minutes
  • ¼ cup Rajma/ Red beans 
  • ½  cup Whole Black gram
  • 4 tbsp Tomato puree
  • 2 Gre
  • en chilli (slit in length)
  • 1 tsp Cumin powder
  • 1 tbsp Coriander Powder 
  • 1 tsp Red Chilli powder
  • ½ tsp Ginger  paste
  • ½ tsp Garlic paste
  • 1 tbsp Fresh Crème
  • 1 Tej patha / Bay leaf
  • 1/8 tsp Asafoetida
  • ½ tsp Garam Masala
  • Salt  to taste

How I do it :

Soak black gram and Red Beans/ Rajma overnight.

Boil the Rajma and Black gram  with the Tej patha /Bay leaf in cooker for 1 whistle in high flame and then 15 minutes in low flame.

Meanwhile in a wok, heat oil.Add Asafoetida, Ginger Garlic paste and onions. Stir till Onions are brown.Add the tomato puree, coriander powder, cumin powder, red chilli powder, salt. Cook for 2 minutes till the masala’s become aromatic.

Add slit green chilli and garam masala. Cook  for  5minutes.

Remove from fire and add ½ tbsp crèame . Mix well.Garnish with fresh crèame before serving.

Serve with steamed Rice, Naan, Roti or Paratha

Special Information :

Add the creme after removing from heat as it can cause cuddling otherwise

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