Today I tried this traditional Punjabi dish where the lentils are cooked in fresh cream. It tastes too good with phulka or chapatti. This is very healthy especially for women as urad daal as it is one of the richest sources of protein. This simple lentil is full of iron, folic acid, calcium, magnesium and potassium, which makes this dal a perfect health package for pregnant women. There are many health benefits of black gram including its ability to aid in digestion, boost energy, improve the skin health and many others. Now let us see how to make it..
- Urad Daal – 1 cup
- Rajma – 1/4 cup
- Chopped onions – 1 cup
- Tomato puree (2 riped tomatoes)
- Ginger garlic paste – 2 tsp
- Turmeric powder – 1/4 tsp
- Chilly powder – 2 tbsp
- Nutmeg powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Bay leaf – 1
- Cinnamon – 1
- Cloves – 3
- Cardamon – 2
- Cumin seeds – 1 tsp
- Green chilly – 3
- Fresh cream – 3 tbsp
- Coriander leaves
- Butter/ Oil
- Kasuri methi
Soak daal and rajma for 6 to 8 hours
Pressure cook daal for 15 to 20 mins so that it gets melted in mouth.
In a kadai add some butter.
Add bay leaf, cinnamon, cardamom, cloves and cumin seeds. Saute till nice aroma comes
Add chopped onions , some salt and green chillies. Saute till it turns golden brown.
Add Ginger garlic paste and saute till the raw smell goes
Now add the tomato puree, chilly powder, nutmeg powder and garam masala
Once the masala is cooked add sufficient water, salt and the cooked daal. Simmer the flame and let it cook for 15 mins
Add coriander leaves
Now the gravy is boiling and the water is reduced Add fresh cream at this point and stir. Check for salt. Let it cook for another 5 mins. Garnish it with Kasuri methi.
Tasty and healthy Daal Makhni is ready
Check out some other veg curries on my blog.