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Dal Makhnai


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. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this 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.















1 cup lentils
whole urad (whole black lentil)
1 x salt
to taste
1 teaspoon cumin seeds
cumin seeds (jeera)
2 tablespoons vegetable oil
2 each green chili peppers
cut lengthwise
1 ½ cups tomato purée (passata)
(you can grate tomatoes also)
½ teaspoon ginger
1 teaspoon red chilis, dried
1 teaspoon coriander
½ cup cream
or malai
2 tablespoons cilantro
(dhania) chopped, fresh coriander
1 tablespoonsfresh cream
for the garnish



Clean, wash and soak the whole urad.

Drain, add 4 cups of water and salt and pressure cook for 1 whistle and then cook dal on sim gas for half an hr or until the dals are overcooked.

Allow the steam to escape before opening the lid.

Whisk until the dal is almost mashed. Keep aside.

For the tempering, heat the oil in a deep pan and add the cumin seeds.

When the cumin seeds crackle, add the green chillies.

Add the ginger paste, chilli powder, coriander powder and tomato purée and cook over a medium flame until the mixture leaves oil.

Add the cream and mix well. Simmer for 2 to 3 more minutes.

Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

Serve hot garnished with coriander and fresh cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 33038% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 44mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 17g 66%
Sugars g
Protein 30g
Vitamin A 15% Vitamin C 21%
Calcium 8% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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