Punjabi Style Daal Makhani

Punjabi Style Daal Makhani

Punjabi Style Daal Makhani
Punjabi Style Daal Makhani

Hello my lovely friends.Today I will be showing you how to

prepare Punjabi Style Daal Makhani. This is a very popular and famous Daal in the northern

part of India and this is very healthy, rich and full of proteins also. It goes very well

with some Naan, roti or even some rice along the side. 


3/4 Cup urad dal (whole black lentil)/150 gms
1/4 Cup rajma (kidney beans)/50 gms
1 Tsp garam masala
1 Cup fresh tomato puree/4 tomatoes
3 Tbsp plain yogurt
3-4 Tbsp fresh cream
Salt to taste
2 Tbsp clarified butter/ghee
1 Tsp cumin seeds
2 Green chillies chopped
3/4 Cup finely chopped onions/2-3 onions
1 Tbsp ginger garlic crushed
1 Tsp red chilly powder
1/4 Tsp turmeric powder
Some fresh coriander


Here I have cleaned washed and soaked the whole urad daal and the rajma overnite. Then 

I have added two cups of water and salt and then I have pressure cooked it until four

to five whistle, boiled it until the daal is nicely boiled, tender and cooked. For the

tempering, heat the clarified butter or ghee in a pan and to this I am going to add the

cumin seeds first. When the cumin seeds start to crackle, add the green chillies and the

onions and saute till the onions turn slightly golden brown in colour. This will take around

four to five minutes. Next along with the onions, I am going to add the ginger garlic

paste and mix well. Now I am going to add all the dry herbs. First I am going to add

the red chilly powder, turmeric powder, garam masala, and keep mixing everything. 

Before it starts to burn, I am going to add in the fresh tomato puree and then I am going to

to cook it over the medium high flame till the mixture leaves the oil. Now after cooking

for some time, I am going to add the soaked daal into it with very little salt and around

one cup of water or as desired. 

Let it come to a good boil and then I am going to simmer

it for around ten to fifteen minutes and close with the lid and let it cook. Now I am going

to remove the lid and check and I am going to mash this very little with the help of

a masher. Next I am going to add in the cream and then the yogurt and mix it really well.

Now I am going to simmer this for another one to two minutes. Now my lovely Daal is done.

Now I am going to serve hot and going to garnish it with some fresh coriander on top with 

some fresh cream and the ginger julians. And my punjabi style Daal makhani is ready with 

perfect consistency and creamy base. 

It is perfect for any kind of lunch or dinner or even for some gatherings. You can make this quickly for your guests also.

So do try this simple yet delicious Daal and let me know how it turned out in the comment sections below. 

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