Dal Makhani


  • ¾ cup whole urad dal, 140 grams
  • ¼ cup rajma, 40 grams
  • 3 cups water for pressure cooking, 750 ml
  • 1 medium onion or 50 grams onion or ½ cup finely chopped onions
  • 1 or 2 green chilies, chopped
  • 2 tsp ginger garlic paste
  • 2 large tomatoes
  • ½ tsp cumin seeds
  • 2 – 3 cloves
  • 2 – 3 green cardamoms
  • 1 black cardamom
  • 1 small to medium tej patta
  • ½ tsp red chili powder

For garnishing:

  • ¼ to ⅓ cup low fat cream, 25% to 30% fat
  • ½ tbsp low fat cream for garnish
  • 3 tbsp butter, salted or unsalted
  • 2 spoon of crushed coriander leaver

The Process:

  • Soak the whole black urad and rajma overnight in minimum 4 cups of water and cover the bowl
  • Next morning, drain the water and add 2-3 cups of wtaer to pressure cooker and cook  for 18 to 20 whistles on a high flame, till both the urad dal and rajma have  softened thoroughly. Incase you feel dal is still not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
  • Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
  • Heat oil and add butter in a thick-bottomed pan. Add tej patta, cumin seeds and when it crackles add chopped onions and fry till golden brown.
  • Add chopped ginger, green chillies, ginger garlic paste and chopped tomatoes. Sauté till tomatoes are well mashed and butter starts coming to the corners, leavingthe masala.
  • Now you can add dray masalas to it like- add ½ tsp red chili powder, 1/4 tsp haldi, ½ tsp garam masala ( you can also add any other additional masala’s as per your taste ti make it more spicy)
  • Add boiled dal and rajma to this. Try and mash a little, the dals with the back of the ladle and continue stirring.
  • Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.

You can also serve it hot with Naan or Parantha!! 

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