The comfort dish of North India is Dal Makhni. It’s gentle, creamy, and light enough to be equally as delicious for breakfast as it is for dinner. A popular creamy and rich dal dish from North Indian or Punjabi cuisine, it is made with kidney beans and black urad dal and special spices from some of the best spice makers like Cee Pee Spices. With subtly smokey flavours and the creamy texture of the lentils, this Dal Makhani dish is a restaurant-style rendition.
¾ cup – Whole black gram (Sabut-Urad) (Washed, Soaked and Drained)
¼ cup – Red kidney beans (Rajma) (Washed, Soaked and Drained) )
Salt to taste)
1 tsp Cee Pee Kuti Mirch Powder )
2-inch pieces of Ginger)
3 tbsp Butter)
1 tsp Cumin seeds)
6 cloves Garlic chopped)
1 Onion chopped)
2 Green Chillies)
2 tbsp Fresh Cream)
1 Bay Leaf )
½ tsp Turmeric )
2 Medium Tomatoes (Blended to Paste) )
1 tsp Coriander Powder )
Coriander Leaves to Garnish )
1 tbsp Cee Pee Dal Makhani Masala )
Soak both ¾ cup Sabut-Urad dal (whole black gram) and ¼ cup Rajma (kidney beans) overnight. )
Rinse the dal and transfer it into a cooker. Add 3 cups of water to the Whole Black Gram and Kidney Bean Mix along with salt and half of the Cee Pee Kashmiri Kuti Mirch Powder and half the ginger. )
Cook for three whistles in the cooker or until the Rajma is completely soft. )
Meanwhile, heat butter in a pan along with some oil/ghee. Put cumin seeds and 1 bay leaf. When they begin to change colour, throw in the ginger, garlic and onion and sauté till golden brown. )
Add slit green chillies, and tomato puree and sauté on high heat. Add the remaining red chilli powder, salt, turmeric, Cee Pee Dal Makhani Masala and Coriander Powder. Sauté till the tomatoes start to mush. To make it extra thick, add some fresh cream to the mix (half of the amount assigned). )
Once the mix starts releasing oil on the sides, you’ll know it is now time to incorporate the cooked Sabut-Urad Dal and Rajma. You may pour some water if the mixture is too thick. )
Simmer on low heat for about 5-10 minutes till the dals are totally soft and well blended.
Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander. )
Dal makhani has long been one of the most popular dal dishes from the rich and flavorful Punjabi cuisine. But to taste the true flavours of Dal Makhani, Cee Pee Dal Makhni Masala, made from authentic spices that are sourced from all over India, can be used. Dal Makhani is typically eaten with plain rice or jeera rice, but it may also be served with Rotis (Roomali or Tandoori) and garlic butter naans. This creamy dal dish has become quite famous, migrating the Punjabi culture in India and throughout the world.
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