Punjabi Dal Makhani - A creamy and buttery gravy made of whole urad dal, rajma and channa dal. Slow cooked and simmered to get a delectable rich dish. Perfect to make ahead for weeknight dinner and a great crowd pleaser.
Soak all three dal in water overnight. Rinse and drain the water. Pressure cook the dal by adding salt and water enough to cover the dal; cook for about 12-15 minutes on high flame. Cook until they are soft and almost mushy.
If you use the Indian pressure cooker, keep it on for about 8-10 whistles on med-high flame.
In a pan add 2 tablespoons of butter and ½ tablespoon of oil and keep the flame med-high. Once it is hot, add all the whole garam masala - cardamom, bay leaves, cloves and cinnamon stick. Once they start sizzling and plump; remove them from oil. (refer notes)
Then add the cumin seeds and onion. Sauté until the onions become translucent. Add the chilli powder and turmeric powder. Fry them for a minute.
Then add the ground tomato puree. Cover and cook until the raw smell goes off for about 10 -12 minutes. Remove the lid and cook until the oil separates and the masala is almost dried; another 10 minutes.
Then add the cooked dal and 1.5 cup water. Keep stirring and mash some of the lentils with the back of the ladle. This helps in thickening the gravy a bit.
Keep the flame low and simmer it for about 20 minutes. Keep stirring and mashing in between and add water as and when needed.
Then, add the garam masala and ½ tablespoon butter; stir well. Simmer it for another 5 minutes.
Finally before switching off add the cream and kasuri methi. Crush the kasuri methi between the palm before adding.
Turn off the flame, garnish it with coriander leaves and serve it with naan or roti or rice.
Dal Makhani https://www.themagicsaucepan.com/main-course/gravies/dal-makhani