Dal Makhni
The Punjabi staple, Dal Makhni, is traditionally time-consuming to make, but not anymore. Rich with butter and cream, as the name announces (more makhan equals more deliciousness) and wholesome, made with various combinations of lentils and pulses. So, here’s a recipe to speed up the process for a beloved comfort food in a delicious tomato-based gravy. You’ll have a scrumptious and protein-rich meal ready in a jiffy. Linger over each bite, appreciating the depth of flavour that’s bursting forth in your mouth. Dig in while it’s hot with rotis, naan or rice and your choice of green vegetable, and you’ve got a winner!
“Butter me up, dal-ing"
“Butter me up, dal-ing"
Prep Time
7 mins
Cook Time
14 mins
Serving Size
3
Ingredients
- 1 Cup Urad Dal, boiled
- ½ Cup Rajma, boiled
- Salt
- Water
- 1 tbsp Ghee
- 2 tbsp Butter
- 1Onion
- 2 tsp Ginger Garlic Paste
- ½ Cup Tomato Puree
- ½ tsp Kashmiri Red Chili Powder
- ¼ tsp Garam Masala
- ½ Cup Fresh Cream
Method
- Heat the butter in a microwave-safe bowl at 100% micropower, add the finely chopped onion to the butter and cook it for 2 minutes. Add the ginger garlic paste and cook it for 30 seconds. Add the tomato puree and cook it further for 1 minute.
- Add the boiled dal, rajma, and mash slightly and cook it at 100% power for 2 minutes. Add the garam masala, red chilli powder and salt. Mix it well and cook it further for 6-8 minutes.
- Serve hot with a swirl of cream and a knob of butter on top.
