Dal Makhani Recipe
45 Minutes Total
4 Servings
This classic rich and creamy lentil-based preparation from Punjab is truly a mouth-watering fare. It can be served with any Indian bread or rice.
Ingredient List
- 1 packet Sujata Sauce Mix for Dal Makhani
- 3.5 oz. (100 g) Whole black udad (black beluga lentils)
- 20 fl. oz. (600ml.) Water
- 2.6 oz. (75 g) Cream
- 1 tbsp. Ghee
- 1.7 oz. (50 g) Onion
Preparation
- Whisk entire contents of this packet with 3.5 fl. oz. (100 ml.) water in a bowl to form a smooth mixture.
- In a pressure cooker, cook 3.5 oz. (100 g) whole black udad (black beluga lentils) with above mixture from the bowl and additional 17 fl. oz. (500 ml.) water for 4 whistles. Further cook it on low heat for 35 minutes.
- Allow pressure cooker to cool for 10 minutes then open the cooker.
- In a pan, sauté 1.7 oz. (50 g) roughly chopped onions in 1 tbsp. of desi ghee (clarified butter) until golden brown (3-4 minutes).
- Add this to above mixture in the cooker along with 2.6 oz. (75 g) fresh cream and cook on low heat for 2 minutes while stirring occasionally.
Tips
- This Mix contains oil, salt and spices. Add salt to taste.
