Punjab
Dal makhani
Slow cooked, butter finished, and worth every minute you spent pretending not to wait.
100 minTime
11 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 100 minutes come after.
Why dal makhani takes its time3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original251kcalsame
11 gproteinsame
9 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the soaked urad and rajma. Pressure cook with 5 cups fresh water and a little salt.
- 2Melt half the butter. Add cumin and bay leaf, then the onion. Cook until golden, then add ginger garlic paste and green chilli.
- 3Add the tomato puree and Kashmiri chilli. Cook until the masala thickens.
- 4Tip in the cooked dal with its liquid. Mash a ladleful against the side of the pot and simmer on the lowest flame.
- 5Stir in garam masala, kasuri methi crushed between your palms, the cream and the rest of the butter. Simmer 5 minutes.
- 6Rest it covered for 10 minutes. Serve with naan, roti or jeera rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.