Pakistani Punjabi, Sindhi & Pashtun
Daal Makhani
Lentils, kidney beans and tomatoes come together in this Pakistani dal, fragrant with ginger and chilli and simmered on the stove. Finish with fresh coriander leaves.
10 hr 20 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 600 min · 620 min total
- medium
- 1
Soak dal and red beans over night and. Boil with water,turmeric powder and salt, until the dal is soft(pressure cook).
- 2
Chop the onions, Ginger (Adrak), green chilies and tomatoes.Fry all together in butter/ ghee until turn brown.
- 3
Add chilli powder,dhania powder towards the end.You will get a batter like consistency. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes.
- 4
Finally add cream slowly and mix well. Adjust salt and add 1/4 cup water if consistency is too thick.
- 5
Garnish with fresh coriander leaves. Serve hot with naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
