Daal Makhani

Recipe by
Total Time:
13 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - whole urad daal (urad sabut)
  • 1 tbsp - red kidney beans
  • 1 tbsp - Bengal gram
  • 1 - onion, finely chopped
  • 1 - tomato, finely chopped
  • 1 inch piece - ginger
  • 2 to 3 - green chillies, finely chopped
  • 5 flakes - garlic paste
  • 1/2 cup - stirred curd
  • 1/2 cup - fresh stirred cream
  • 2 tbsp - butter
  • 1 tsp - cumin seeds
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - garam masala
  • 1/2 tsp - coriander powder
  • Chopped coriander leaves
  • Red chilli powder to taste
  • Salt to taste

How to Make Daal Makhani

  • Soak rajma in water overnight
  • Add water and little salt and pressure-cook rajma and urad daal till soft for about 20-25 minutes.
  • Mash and boil again for 15-20 minutes and add curd and cream to the daal.
  • Now in kadhai, heat oil, splutter cumin seeds and add garlic paste, fry till light brown.
  • Add onions and fry till golden brown.
  • Add ginger, green chillies and tomatoes and fry till tomatoes soften.
  • Next, add dry masalas (turmeric powder, chilli powder, coriander powder and salt) and fry again for a moment.
  • Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
  • Sprinkle garam masala powder and garnish dal makhni with coriander and butter.
  • Serve dal makhni hot. Goes well with laccha paratha, naan or rice.

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