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How to make Dal Makhani - Red kidney beans and black gram cooked with plenty of butter and select spices to give you a dal which is rich, creamy and delicious.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole black gram (sabut urad) (साबुत उड़द), Red kidney beans (rajma) (राजमा)

Cuisine : Punjabi

Course : Dals and Kadhis

Dal Makhani
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Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way. In my home we always make dal makhani in large quantities to ensure some left overs, because this black dal tastes even better the next day even when, eaten right out of the fridge.

For more recipes related to Dal Makhani checkout Dal Pakhtooni. You can also find more Dals and Kadhis recipes like Udupi Sambhar, Tomato Saar, Spinach Mosaru Shaale, Dal Palak.

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Dal Makhani Recipe Card

Dal Makhani
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Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Makhani Recipe

  • Whole black gram (sabut urad) 1/2 cup

  • Red kidney beans (rajma) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Ginger chopped 2 inch pieces

  • Nutralite Butter 3 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Garlic chopped 6 cloves

  • Onion chopped 1 large

  • Green chillies slit 2

  • Tomatoes 2 medium

  • Garam masala powder 1 teaspoon

Method

Step 1

Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2

Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3

Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.

Step 4

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

Step 5

Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6

Simmer on low heat till the dals are totally soft and well blended.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.