Dal Pakhtooni

A sabut urad dal preparation with an infusion of tomato puree and fresh cream This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Whole black gram (sabut urad), Ginger peeled
Cuisine Indian
Course Dals and Kadhis
Prep Time 8-10 hour
Cook time 1.30-2 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Dal Pakhtooni

  • 1 cup Whole black gram (sabut urad) soaked overnight
  • 2 inch pieces Ginger peeled
  • 15-20 cloves Garlic peeled
  • to taste Salt
  • 1 tablespoon Red chilli powder
  • 1/2 cup Butter
  • 1 1/2 cups Tomato puree
  • 1 teaspoon Garam masala powder
  • 1 cup Fresh cream


  1. Soak sabut urad in four cups of water for eight to ten hours or overnight. Grind ginger and garlic to a fine paste separately. Cook urad in four to five cups of water along with salt, red chilli powder and ginger paste.
  2. Bring it to a boil. Reduce heat and simmer for about an hour or till it is completely cooked and tender. Melt half the butter in a thick bottomed pan and add garlic paste dissolved in half a cup of water. Cook for two minutes, stirring constinuously.
  3. Add tomato puree, remaining butter, garam masala powder and cooked urad to this and cook on low heat for an hour. Stir occasionally. Add water if required. Add fresh cream, correct seasoning and simmer for another ten minutes. The consistency of this dal is quite thick. Serve hot with bread of your choice.

Nutrition Info

Calories 334.1
Carbohydrates 31.74
Protein 13.765
Fat 13.555
Other Fiber 0.84