Dal Makhani

Dal Makhani Recipe

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About Dal Makhani Recipe:

Dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Enjoy our dal makhani recipe with step by step photos and video. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that punjabi dal makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?Dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like kashmiri dum aloo or cauliflower stir-fry.

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  • 55 mins
  • 16 Ingredients
Ingredients
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Ingredients for Dal Makhani Recipe

  • 0.19 cup Whole urad
  • 1/2 tablespoon Rajma
  • As required Salt
  • 3/4 tablespoon Butter
  • 1/4 teaspoon Cumin seeds
  • 1/2 Green chillies, cut lengthwise
  • 6.25 stick Mm cinnamon
  • 1/2 Cloves
  • 3/4 Cardamoms
  • 0.13 cup Finely chopped onions
  • 0.13 teaspoon Ginger-garlic paste
  • 1/4 teaspoon Chilli Powder
  • 0.06 teaspoon Turmeric powder
  • 0.38 cup Fresh tomato pulp
  • 0.13 cup Cream
  • 1/2 tablespoon Chopped coriander
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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