Dal makhani -Punjabi Style

Name: Dal makhani -Punjabi Style
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cup black whole gram, URUD; 1/2 cup white chickpeas; 1/2 cup butter; 1 tablespoon oil; 1 tablespoon CORIANDER powder; 1 teaspoon FENNEL seed; 1 teaspoon whole garam masala; 1 teaspoon chili powder; 1/4 teaspoon turmeric powder; 1 cup tomato slices; 1 inch ginger; 6 cloves garlic; 2 green chillies; 1/4 cup onion, chopped; 1/2 cup cream; 1/2 cup coconut milk (CANNED); 1/4 cup cilantro, finely chopped; 1 tsp Kasuri Methi; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM

another favorite Punjabi dish that my Punjabi friend used to make when we we were at the univ. of Michigan. Changed the recipe a little. I love coconut; so added coconut milk. It did enhance taste and made the dal richer. flavorful, aromatic, full of healthy nutrients. Simply delicious. # NVM

#NVM

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

5 servings

1/2 cupblack whole gram, URUD
1/2 cupwhite chickpeas
1/2 cupbutter
1 tablespoonoil
1 tablespoonCORIANDER powder
1 teaspoonFENNEL seed
1 teaspoonwhole garam masala
1 teaspoonchili powder
1/4 teaspoonturmeric powder
1 cuptomato slices
1 inchginger
6 clovesgarlic
2green chillies
1/4 cuponion, chopped
1/2 cupcream
1/2 cupcoconut milk (CANNED)
1/4 cupcilantro, finely chopped
1 tspKasuri Methi
As required Salt
dal makhani

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Steps

40 mins

1

Prepare a checklist. Keep the ingredients within reach
2

Prepare a checklist. Keep the ingredients within reach
3

Soak the lentils in 5c water for2 hours. Then cook 90% in a pressure cooker. Do not overcook or mash.
Puree tomatoes, onions, green chilies, ginger and garlic with a little water in a blender
4

Heat oil in a heavy-bottomed saucepan over medium heat, add fennel seeds, and once splutters, add whole garam masala. Add turmeric powder, coriander powder and chilli powder. Add tomato puree. Cover, and cook until the green smell goes away. 3-5 minutes until slightly thickened like a sauce. Add the water. Bring it to a boil; stir in cooked dal. Continue cooking for 3-5 minutes.
5

Add butter, cream, and coconut milk. Lower the flame and keep it on the stove for another 10 minutes. If necessary, dilute with water. salt, Stir in Kasthuri Methi and switch off the stove. The aroma will fill the house. Garnish with chopped cilantro. Dal Makani is ready. Taste and serve. Serve with rice, chapati, roti and etc

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Lakshmi Sridharan Ph D @cook_19872338

on July 28, 2022 20:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography