Chana Dal Makhani

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

How to Make Chana Dal Makhani

  • Boil the dal with salt and haldi powder in 750 ml water. Pressure cooking on medium flame for 8 minutes after it whistles is a good measure of time.
  • Dal should become tender but not so much that it breaks after boiling.
  • The dal structure must remain intact.
  • Heat 2 tbsp desi ghee in a karahi or thick frying pan.
  • Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
  • Transfer the fried makhana to a dry vessel.
  • Heat the oil in the karahi. Put jeera, tejpatta, garam masala into it.
  • When the jeera begins to splutter, add chopped onion.
  • Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  • Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
  • This is done so that the dal consistency remains smooth.
  • Add the ginger garlic juice to the onion being fried in the karahi.
  • Saute for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  • Saute for 3 minutes. Put the chopped dhania patta, and the boiled dal. Stir and boil the whole thing for a minute.
  • Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
  • Serve with pulao/plain rice along with aloo ki bhujia and papad.