Punjabi Dal Makhani Recipe Video

Summary

Preparation Time9 Hr 10 MinCooking Time50 Min
Ready In10 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Urad dal1⁄2 Cup (8 tbs)
 Red kidney beans1⁄8 Cup (2 tbs) (Rajma)
 Ginger1 Teaspoon, grated
 Green pepper1 , minced (Adjust To Taste)
 Turmeric1⁄2 Teaspoon
 Salt3⁄4 Teaspoon
 Amchoor powder1⁄2 Teaspoon
 Garam masala1⁄4 Teaspoon
 Cream1⁄4 Cup (4 tbs)
 Ghee/Clarified butter2 Tablespoon
 Cumin seed1⁄2 Teaspoon
 Asafoetida1 Pinch
 Whole red chilies4 (Sabut Lal Mirch)
 Red chili powder1⁄4 Teaspoon (Lal Mirch)
 Ginger1⁄2 Tablespoon, shredded (For Garnishing)

Nutrition Facts

Serving size

Calories 248 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 21.1 mg

Sodium 416 mg17.3%

Total Carbohydrates 34 g11.3%

Dietary Fiber 6.1 g24.5%

Sugars 7.7 g

Protein 8 g16.4%

Vitamin A 12.6% Vitamin C 75.6%

Calcium 17.5% Iron 9.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash urad dal and kidney beans well; soak dal in 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
2. In a pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat.
3. As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes.
4. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and kidney beans should be soft and tender.
5. Lightly mash the dal and kidney beans, cook for another 5 minutes on low medium heat.
6. Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.

MAKING
7. In a small saucepan, heat ghee. Test the heat by adding one cumin seed to the oil; if it cracks right away then it is ready.
8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder; stir for a few seconds; add 1 teaspoon of water to keep the spices from burning.
9. Pour the spiced ghee over dal and mix well.

SERVING
10. Garnish with shredded ginger and serve hot.

Editors Review

Indian cuisines have a variety of lentil recipes that are cooked in many ways. Those who are trying out Indian lentil, here is a lentil recipe which is a delicacy of Punjab state in India. Chef Manjula is sharing the recipe for this most sort after dal with great honesty. Her recipe is perfect for making delicious Punjabi Dal Makhani.
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