Naan with Dal Makkhani
The food of punjab - simple, sizeable and absolutely hearty! 
Naan and Dal makhani go as hallmark of punjabi cuisine and this combo is cherished at my place completely!
No one needs an introduction to naan but to those unknown about it, its a flat bread of white flour cooked in a tandoor .
This recipe of naan dough is inspired from here.
Ingredients:
3/4 cup all purpose flour
3/4 cup wheat flour
1 medium potato
1 tsps. active dry yeast
1/2 tsp salt
1 tsp. honey or sugar
3 tbsps. plain yogurt
1 tbsp ghee or melted butter
1/4 tsp baking powder
ghee or melted butter to brush
warm water to knead the dough
To make the dough:
Dissolve the yeast in warm water with sugar and let it sit for 5-10 mins. (or as per the instructions on the pack)
Mash the potato and mix all the other ingredients and make a soft pliable dough with the yeast-sugar-water mixture.
Cover with a plastic wrap and let it rise for 1-1 1/2 hour.
There you go…
Punch down with your knuckles to release the air and knead again.
Divide into small portions and let it rest for 5-7 mins till you get the rest of the things ready.
There are various ways one can make naan in the absence of tandoor - broiler, oven, stove top or griller. So far I have used oven, stove top and griller option but the stove top cooked naan is by far the closest in its flavour and texture as compared to others.
I use my iron tava to make this. NO! iodised or non stick tava will not work with this method. In the absence of iron tava you can use the same method with a pressure cooker.
Roll the naan into oblongish shape with the rolling pin. I prefer using my hands half way through to give the final shape.
Generously apply some water on the side of naan facing you. Lift the naan and place it on hot tava - water side down. Press along the edges with your fingers so that the naan seals to the tava.
In few seconds you should see the naan ballooning in some areas.
This is the time to lift the tava and expose the surface of the naan directly onto the flame. I prefer to use the largest burner so as to distribute the heat over a large area evenly. You can start with a small burner if you are doing it for the first time. Keep the flame on high and keep moving the tava so that the naan gets cooked evenly.
Keep checking until you get something like this…
Scrape it off the tava, apply butter/ghee and serve !
*****************************
Dal makhani is another one of the signature dishes of the same cuisine. The dal is soaked for 6-8 hours and simmered for long hours with the various spices. Dollops of cream or butter provide for the rich finishing touch!
A friend who happens to be from this region, cooks this dal for nearly half a day! Yeah, no jokes! But that dal has its own texture and wonderful flavour. I thought of trying it but my patience gave way in 3 hours!
For the dal:
Soak 1 cup black urad dal with a handful of rajma beans for 6-8 hours and pressure cook for 3-4 whistles (slightly longer than any normal pressure cooking time) with enough water and salt.
In the food processor blend together 1 big onion, 3-4 cloves garlic, 1/2 inch piece of ginger and 2 green chillies finely.
Heat oil and fry the onion paste till the onions cook and they start to leave the sides.
Add tomato puree to this. I used canned tomato puree for the rich concentrated texture it has as compared to home made tomato puree. I used the whole of one small can of Hunt’s tomato puree.
Cook the puree for 3-5 mins and then add the pressure cooked dal to it. Spice it up with 1 tsp red chilli powder, 1/2 tsp haldi and 1/2 tsp garam masala.
Cook till you get a good boil and if you have the patience cook for as long as you can. I cooked for 2-3 hours to bring out the texture of the dals. Adjust salt to taste and add about 1-2 tsp of sugar to balance the tanginess of tomatoes. (optional)
Ideally cream is added at this stage to give the final rich taste to it. I skipped that and added 1/2 cup of milk.
*****
Enjoy the hearty meal, while this goes to Richa for RCI Punjab!
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46 Responses to “Naan with Dal Makkhani”
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Coffee
Hi and welcome to The Cafe!
Thanks for stopping by and feel free to browse through the recipes. Your comments and feedback are more than welcome.
Do come back for some more coffee…..
~ COFFEE!!
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looks just so inviting. great entry for RCI.
Hey!! Little Makhan doesn’t hurt anybody,add a little, lady!!:D
Naan looks absolutely delicious.I will try your’s too,using oven is too cumbersome anyway. Dal looks beautiful , even minus Makhani,Great entry Ms.Coffee,where is the Lassi?:))
Just today morning, I thought of making Naan at home. But, I thought we need Oven to make that. Your version looks simpler.
Those two recipes are rocking.
why minus makhan??? i should be the one to cook all food minus ghee or oil or makhan :oops: hubby dear is tired of giving subtle hints and now started to teasing me openly
thanks for the step by step instructions coffee, it is really helpful for dummies like me :razz:
i have been toying with the idea of making naan since long. now i have got another simple recipe to make it and i am realy to roll also
Wow Naans look great coffee. I have tried and posted naans once ..it came out ok, but i was not confident whether i can do it well again. I didn’t give a try after that and ur step by step instructions are lovely. Iam going to try this out for sure. thanks for the clear description of how to do it ..
How do you manage to take such detailed step by step pics? do u have an assistant ?:D naan looks too good
Shn
That is a most interesting way to make naan at home - will have to try this next time.
Dal makhni without makhan - blasphemy, is what I say!
gorgeous looking naan, makes me wanna’ make it NOW
i do remember archana’s pressure cooker method for naans.
Dal Makhani looks yum, the classic!
thanks for the delicious dishes!
Hi Coffee girl, naan and dal looks yummy and perfect. Thanks for sharing. I am going to try these two recipes very soon. Once again thanks.
hey thats a great way to make Naan. I am going to try this one as it sound easy. I thought naan was so difficult to make like cooker sides, oven so so many. but you way is so nice. great entry.
Nice entry for RCI and great recipes too, I am so in love with it that I want to make those naans ASAP….Lovely pics too. thanks for those knick-knacks for naan and dal prep. Works perfectly for me….
The Naan looks too good, my naans never turn out that well in the oven.. and I guess it doesnt turn out good on hot plates too…
Dal Makhani is tempting
WOW!!!!
Looks so very very very very yum!!!!! the naan looks like it is out of a tandoor! Too good!!!!
looks so tepting!! Dal Makhani is a favourite!!
Coffee, I admire your patience in taking detailed pix and explanations!
Hi!
Naan is one of my favorite recipe! the step by step pics helps a lot! btw what is the pressure cooker method? can you please tell me?
Hi coffeee
Dal makhani is tempting.the nann looks perfect.
Hi Coffee,
yesterday i laid my hand on pizza stone but didn’t buy thinking i can buy later when i think of making a naan.but ur version is very good.Nope i won’t buy pizza stone.I loved the step by step detailed post.thank u.
Lovely! that naan looks WOW! feel like grabbing some right away. get that special PC, Coffee :).
and i hate my feed reader!! oh well, hate is a strong word. but i missed this post and the previous two in a row
yummy, yummy! daal and naa, timeless classics!
ooh! looks like this is the only post i missed…..the other two were old posts.
Cofee I am in for your dal. Looks super delicious to me. :razz: Your recipe for naan is a lot different than mine. I have to try using potatoes and baking powder for the dough. Perect Punjabi thali with a cup of chilled lassi :oops:
Mouthwatering!!!! I am literally drooling… you should have a smiley for that
and as I just commented on another blog…I am HUNGRY and I just had lunch!!!! 
just beautiful….and you’ve made it so easy…..mast lagey che, ekdam restaurant maa maley teva!
My dear Coffee,
do you have any idea how much those pictures of daal and naan are making me hungry!! i want some
You are right Coffee,dal needs to be cooked sooooooooo well that it gets makhani consistency and butter is added to make it further makhani. My Punjabi friends add handful of butter while the dal is cooking. I can never do that I feel guilty of eating so much fat.
Both Naan and the dal are looking delicious . This is our favorite menu on week ends
Try adding a pinch of kasuri methi to the cooked dal. You will get that restaurant style flavour.
Coffee feel like visiting for this. My favorites . Lovely entries. Viji
Hi Coffee! So long you add full fat milk and allow it to simmer, the dal will be rich
Like the naans, should try!
Woooooooow the nan looks absolutely delicious.. i am gonna try your method lot simpler i don’t have to open my grill
Great entry coffee!
I have yeast and everything else… let me check for inclination
I missed the MBP this time. Next time for sure
Hey, thats an excellent and neat presentation.
Naan is very inviting. Thanks for the detailed post.
Naan looks really good. Step by step instruction makes it easy to follow…also the naan looks like it was made in a tandoor. Thanks for this post :razz:
Thanks for the step-by-step naan making instructions… one of these days I might get off my lazy bum and make my own
Dal makhani is looking great. I am sure it must have tasted excellent.
this method of making naan is appealing, but the bad part is I use an electric burner, so got to think of some other way to make naans…:(
The dal makhani looks yum!
excellent post! thanks!
the naan and the dal makhani looks delicious. great entry for RCI
Oh ho so the naan sticks on to the tawah… I thought that once it puffs up on one side, it means that that side is cooked… and therefore would loosen… I am going to try it this way when I get home.
Wickedly good is what I wud say!
Great pics Coffee. Your pics are really breathtaking these days…What have you done to hubby’s camera dear girl ?
Once again, a very well presented detailed post Coffee…. thanks a lot…. the makhani looks very inviting…
Not fair, not fair… I’ve no time to cook this week and look at this tempting me…
[…] used to cook the Naan like the method explained by Coffee of “The Spice Cafe”. After seeing my passion for cooking and the […]
Looks awesome! I can’t wait to try this out at home.
Kanchana
Q- do you put oil on the tawa?
Do you mean for the naan? NO! Let it be absolutely “naked” and really hot before you just put the water smeared naan on it. We want the naan to stick on the taava and oil will do the opposite.
I hope that helps.
Tried emailing you but you email add seems to be “unavailable”
Thanks Coffee! I made it as per your instructions and it came out great! Made it with and without potato, it came out better without potato. My family is very happy this recipe has been added to my repetoire!
[…] the likes, but I say go with your instincts. There are no rules to eating as well. Have you tried Naan with Gobi Manchurian? It’s out of the […]