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Home Dish 5 Lentils mixed Daal Makhni

5 Lentils mixed Daal Makhni

Name: How to cook 5 Lentils mixed Daal Makhni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

5 Lentils mixed Daal Makhni

#SP #cookpadindia All time Classic from Punjab region of the Indian sub continent, this aromatic, flavourful Daal leaves everyone spellbound with it's superb taste. It has gained fame far and wide with people from all walks of life seen enjoying this authentic Punjabi main course. The long hours of slow cooking the Lentils plus Butter and Cream gives it that so very evident creamy texture and thickness to it that is unparalleled. After done, this can be given a smoky flavour too like that of restaurants with heated Charcoal placed in the centre of the dish and a little Ghee poured on it and as the fumes rise, covering it up with a lid and trapping the smoke inside for 3-4 minutes. This gives a very awesome smoky flavour to the dish. This is optional and can be skipped. The Daal still tastes great with all it's creaminess and lovely aroma that you will lick your plates clean and the best part is that it goes well with Fried rice and Zeera rice too. Parathas, Tandoori Rotis, Naans, Rumaali Rotis etc are absolutely a divine pair with it.

Ingredient

Food ration :

7-8 servings

Cooking time :

35-40 minutes

1/4 cup

whole Black Gram Lentils or Sabut Urad Daal

1/4 cup

Pigeon Pea Lentils or Toor Daal

1/4 cup

Split Yellow Lentils or Moong Daal

1/4 cup

Green Gram or Sabut Hari Moong

1/4 cup

Bengal Gram or Chana Daal

large chopped Onion

2-3

chopped Tomatoes

chopped Green Chillies

3 tbsp

Butter

1 tsp

Oil

1 tsp

Cumin Seeds

Bay Leaves

"Cinnamon stick

Black Cardamom

1 tsp

Ginger Garlic Green Chilli paste

1 tsp

heaped Kashmiri Red Chilli powder

1/2 tsp

Turmeric powder

1 1/2 tsp

Salt or to taste

1 tbsp

Kasuri Methi

2 tbsp

Fresh Cream

1 bunch

chopped Coriander Leaves

Cooking instructions

* Step 1

Soak all the daals in enough water for almost 6-8 hours. Pressure cook with little salt and turmeric accordingly. Allow the pressure to settle down before opening the lid. Set aside. However it can be slow cooked too if you have got time on your hands.

* Step 2

In a cooking pot, heat both butter and oil on a low heat. Add whole spices and ginger garlic paste. Saute for a few seconds and then add the green chillies and the chopped onion. Saute it until light golden in colour.

* Step 3

Now add the chopped tomatoes or the puree whichever is convenient for you and the red chilli powder too. Cover and cook until the oil separates. Now add nutmeg powder and stir in the cooked lentil mix.

* Step 4

Mix well and adjust salt now. Cover partially and simmer on low heat for about 25 minutes. Stir in fresh cream and kasuri methi after the daal thickens. Garnish with chopped coriander and mix well.