Sunday, October 23, 2011


Being a Punjabi, I thought of sharing recipes that typically belong there.. thus, would share them under the section "PUNJABI TADKA" .. starting with "DAL MAKHANI".. cooked in typical punjabi ishtyle :)

Whole black gram 1 cup
Red kidney beans 2 tablespoons
Onion, chopped 1 large
Green chili, slit 2
Tomatoes, chopped 2 medium
Ginger, chopped 2 inch piece
Garlic, chopped 2 cloves
Cumin seeds 1 teaspoon
Red chili powder 1 teaspoon
Coriander powder 2 teaspoon
Cumin powder 2 teaspoon
Garam masala powder 1 teaspoon
Butter 3 tablespoons
Oil 1 tablespoon
Thick Cream 1 tablespoon
Fresh Coriander (finely chopped) for garnish
Salt to taste

1. Wash and soak black gram and red kidney bean overnight in water.
2. Next morning, Pressure cook the soaked mixture with half of a tomato (chopped) and salt in enough water till three whistles. Check if the red beans have softened, else pressure cook again till a whistle.
3. In a non-stick pan, heat butter and oil together. Add cumin seeds. When they begin to change color, add ginger, garlic and onion and sauté till golden. Add slit green chilies, tomatoes and sauté on high heat. Add coriander powder, cumin powder, red chili powder and sauté till the tomatoes are reduced to a pulp.
4. Add the cooked onion-tomato mixture to the pressure cooked pulses and simmer on low heat. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Add cream and fresh coriander. Simmer on low heat till the dal is well blended.
5. Add a dollop of butter and serve hot.
PS - Goes perfect with Paratha and Naan (Indian Flat-breads)


  1. Looks and soundss yummmm!!! Lets have a Potluck :D

  2. yes we gotto have a pot luck soon. One of my favourites and I would love to dig into some with home made nan. Divine combination