Dal Makhani Recipe

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Dal Makhani is one of the most delicious food items that Punjab has given to the world. Being the land of seven rivers, you will surely fall in love with Punjabi food items. Everyone knows that Punjabi people are one of the warmest and free-minded people on the planet. Well visiting Punjab should always be in your bucket list but tasting the Punjabi food should be your essentiality. Gurkha Durbaar has come up with the secret recipe shared to us by our Punjabi family a century ago. Well, apart from the food that we share, we have also fought alongside our Punjabi brethren in most of the wars. Meanwhile, this is where we learned to cook this delicious item. Now, please read carefully as we share the secret recipe of Dal Makhani to you.

Nutrition

Fat	Cholesterol	Sodium	Potassium	Carbohydrate	Protein	Calorie
15 mg	45mg	760mg	362mg	34g	13g	325

Ingredients

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1. Red kidney beans: 2 Tbsp soaked overnight
2. Red chilli powder: 1Tsp
3. Butter: 4 Tbsp
4. Tomato Puree: 1 Cup
5. Ginger paste: ½ Tsp
6. Garlic paste: ½ Tsp
7. Fresh cream: ½ Cup
8. Chopped onion: 1 Large
9. Chopped Ginger: 2 Inch
10. Salt: 1 Pinch
11. Cumin Seeds: ½ Tsp
12. Cloves: 3 Pieces
13. Black Cardamom: 1 piece
14. Green Cardamom: 3 pieces
15. Indian Bay Leaf: 1 Piece
16. Dry Fenugreek leaves: ¼ Tsp
17. Cinnamon: 1 Inch
18. Urad Dal: ½ Cup soaked overnight
19. Sunflower oil: 1 Tbsp
20. Green chilli: 2 medium sliced

Nutrition

• Fat: 15 mg
• Cholesterol: 45mg
• Sodium: 760mg
• Potassium: 362mg
• Carbohydrate: 34g
• Protein: 13g
• Calorie: 325

Cooking Instructions

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1. Soak the urad and rajma in three cups of water for overnight. Wash both the urad and rajma and drain it in a pressure cooker with 4 cups of water along with a pinch of salt. Whistle the cooker 20 times. The rajma and urad become softer once you take it out.

2. Chop the tomatoes and add it in a blender to make a puree. The puree should be smooth. However, you need not blanch the tomatoes.

3. Take a pan and heat 2 tbsp of butter and add all the spices. This should include cumin seeds, green cardamom, black cardamom, Indian bay leaf, cinnamon and cloves.

4. Saute the mixture until you smell the aroma out of it. Further, add ½ Cup chopped onions and stir it on a low flame until it turns golden.

5. Now add ginger and garlic paste alongside. Stir it properly for some time till the raw smell goes away. Add green chillies and mix it for more than a minute.

6. Now, bring the tomato puree and add it with the mixture. Carefully mix 2 to 3 pinches of grated nutmeg along with red chilli powder.

7. As you saute the mixture, you will see how the fats start releasing from the sides. Slowly add the cooked urad and rajma beans and add some water.

8. Stir the makhani on a low flame; you will see that it starts to thicken as the time passes. Add salt as per the requirement. If the gravy looks thicker, you can add some water on it.

9. After the gravy thickens, add cream on it and stir well. Instantly add the fenugreek leaves on the top.

Now your Dal Makhani is ready to be served