Dal Makhani
Punjabi Amritsari Makhani Recipe
Dal Makhani
Dal Makhani - PMCDAMA
A rich and creamy dal makhani made with black lentils, split chickpeas, butter, cream and Punjabi Makhani Curry.
Ingredients
- 300ml water
- 125g black lentils / whole urad, washed thrice and soaked overnight
- 25g split chickpeas, washed and soaked overnight
- 1/2 tsp dried fenugreek leaves
- 1 tbsp vegetable oil
- 1 packet Punjabi Makhani Curry
- 1 tsp salt
- 3 tbsp butter
- 3 tbsp cream
Method
1. Cook both lentils with 300ml water and salt in a pressure cooker for 4–5 whistles over medium-low heat.
2. Turn off the heat and depressurise the cooker.
3. Strain the liquid and keep it aside. Partially mash the lentils.
4. In a heavy-bottomed pot, add 150ml lentil water. Empty the full sachet into the pan and mix well.
5. Bring to a gentle simmer.
6. Add lentils, dried fenugreek leaves, butter and cream.
7. Cook for 10 minutes over low heat, stirring occasionally.
8. Season with salt if required.
9. Serve hot with rice or Indian bread.
Best served with
Steamed rice, jeera rice, naan, roti or paratha.
