The Classic Daal Makhni

Name: The Classic Daal Makhni
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 cups Black Gram or Urad Daal; 1 cup Kidney Beans or Rajma; 2 Onions finely chopped; 3 Tomatoes finely chopped; 3 Green Chillies chopped; 2-3 tbsp Butter; 1/4 tsp Turmeric powder; 1 tbsp Salt or to taste; 1 tbsp Red Chilli powder; 1/4 cup Fresh Cream; 1 tbsp Dry Fenugreek Leaves or Kasuri Methi; 1 small bunch Coriander Leaves chopped; 2 Bay Leaves; 1 tsp Cumin Seeds; 1 Black Cardamom; 1 " Cinnamon stick; 1 tsp Ginger garlic paste

ZMA @zesty5

#cookpadindia
All time Classic from the Punjab region of Indian sub continent, this aromatic, flavourful Daal leaves everyone spellbound with it's superb taste. It has gained fame far and wide with people from all walks of life are seen enjoying this authentic Punjabi main course. The long hours of slow cooking the Lentils plus Butter and Cream gives it that so very evident creamy texture and thickness to it that is unparalleled. After done, this can be given a smoky flavour too like that of restaurants with heated charcoal placed in the centre of the dish and a little ghee poured on it and as the fumes rise, covering it up with a lid and trapping the smoke inside for 3-4 minutes. This gives a very awesome smoky flavour to the dish. This is optional and can be skipped. The daal still tastes great with all it's creaminess and lovely aroma that you will lick your plates clean and the best part is that it goes well with Fried rice and Zeera rice too.

Happy Slow Cooking with Zeen!

ZMA @zesty5

Happy Slow Cooking with Zeen!

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Ingredients

35-40 minutes

5-6 servings

2 cupsBlack Gram or Urad Daal
1 cupKidney Beans or Rajma
2Onions finely chopped
3Tomatoes finely chopped
3Green Chillies chopped
2-3 tbspButter
1/4 tspTurmeric powder
1 tbspSalt or to taste
1 tbspRed Chilli powder
1/4 cupFresh Cream
1 tbspDry Fenugreek Leaves or Kasuri Methi
1small bunch Coriander Leaves chopped
2Bay Leaves
1 tspCumin Seeds
1Black Cardamom
1" Cinnamon stick
1 tspGinger garlic paste

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Steps

35-40 minutes

1

Soak both dal and the beans in enough water for almost 6-8 hours. Pressure cook with little salt and turmeric accordingly. Allow the pressure to settle down before opening the lid. Set aside.
2

In a cooking pot, heat butter on a low heat. Add whole spices and ginger garlic paste. Saute for a few seconds and then add the green chillies and the chopped onion. Saute it until light golden in colour.
3

Now add the chopped tomatoes or the puree whichever is convenient for you and the red chilli powder too. Cover and cook until done for about 10 minutes. Now stir in the cooked lentil mix.
4

Mix well and adjust salt now. Cover partially and simmer on a low heat for about 20 minutes. Stir in fresh cream and kasuri methi after the daal thickens. Garnish with chopped coriander and mix well.
5

Serve hot with dollop of fresh cream and butter on top for that lipsmacking authentic taste with naans or chapatis or even zeera rice. It tastes awesome.

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ZMA @zesty5

on April 06, 2021 01:29

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.