BY - Priyanka rai
This recipe for Dal Makhani is a restaurant-style rendition with subtly smokey flavours and creamy lentils. This Dal Makhani will make you love Punjabi cuisine even more if you already do
Before draining, wash and soak the rajma and urad dal overnight
Bring Soaked urad dal and rajma to a boil with salt, red chilli powder, and ginger
cumin seeds are added to a skillet with hot butter and oil, and cooked until they change their colour
Ginger, Garlic,and Onion should be cooked until the mixture is golden brown
Add tomato puree and green chilies that have been slit; saute until the mixture is reduced to a pulp
Add the cooked dal and rajma along with the cooking liquid; if necessary, add water to adjust consistency
Adjust the salt and season with garam masala powder
Simmer until the dals are tender and well mixed. serve hot and garnish with cream and coriander