Sanjeev Kapoor

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Dal Makhni

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A spicy combination of rajma and urad dal.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Dal Makhni

Main Ingredients

Whole black gram (sabut urad), Red kidney beans (rajma)




Dals and Kadhis

Level Of Cooking



  • Whole black gram (sabut urad)
    1/2 cup
  • Red kidney beans (rajma)
    2 tablespoons
  • Salt
    to taste
  • Tomatoes roughly chopped
    3 medium
  • Garlic roughly chopped
    8-10 cloves
  • Ginger roughly chopped
    1 1/2 inch piece
  • Oil
    2 teaspoons
  • Cumin seeds
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Garam masala powder
    1 teaspoon


Step 1

Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.

Step 2

Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

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