Dal makhani

Total Time:
30-45 minutes
Serves:4
Rated 2.5 based on 100 votes
2.5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Rate This Recipe
2.5

Ingredients

  • 1/2 cup - whole Urad Dal ( muzhu ulundhu ), with skin
  • 1 fist full - Rajma
  • 1 tsp - Red Chilli powder
  • 1.25 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Garam Masala powder
  • 1 - onion, finely chopped
  • 1 - tomato, big
  • As needed - Milk or Cream
  • 1 tbsp - Butter
  • 1/2 tsp - ginger, finely chopped
  • 1/2 tsp - garlic, finely chopped
  • To temper:
  • 1 inch piece - cinnamon/pattai
  • 2 - cloves/lavangam
  • 1 - bay leaves/biryani leaf
  • 1 tsp - jeera/cumin
  • As needed - Butter

How to Make Dal makhani

  • Soak urad dal and rajma, for a minimum of 6 hours.
  • Pressure cook with enough water (water level should be above the dal ) till done ( say up to 4 to 5 whistles ).
  • Drain and save the excess water.
  • Mash the dal with a ladle.
  • Grind the tomato and keep it aside.
  • Heat butter in a heavy bottomed vessel, add the ingredients to be tempered.
  • Add the finely chopped ginger, garlic and fry till golden brown.
  • Add the onion and fry till transparent.
  • Add turmeric, the ground tomato paste and fry, till oil separates.
  • Add red chilli and coriander powder (add more butter if desired).
  • Now add the water drained from the dal and boil for 2 to 3 minutes.
  • Add garam masala powder, the mashed dal and mix well.
  • Add cream or milk if desired, at this stage and adjust the consistency (add butter if desired).
  • Simmer for 10 to 15 minutes, stir between, to avoid burning at the bottom.
  • Finally, garnish with ginger strips and butter/cream.
  • Serve with roti/naan/rice.
  • Recipe courtesy: Rak's Kitchen