Homemade Dal Makhani

Recipe by
Total Time:
9 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 200 g - black urad dal
  • 50 g - rajma
  • 4 - medium sized tomatoes
  • 3 - medium sized onions
  • 1.5 tbsp - crushed ginger
  • 3 - green chillies, finely chopped
  • 1/2 tsp - turmeric powder
  • 2 sticks - cinnamon
  • 1 - black cardamom
  • 5 - green cardamoms
  • 2 tsp - red chilli powder
  • 1 tsp - cumin seed powder
  • 2 tbsp - fresh cream/ malai
  • A few - finely chopped coriander leaves
  • Sufficient water to boil the dal
  • 1 tsp - garlic paste
  • 2 - bay leaves
  • 5 tbsp - ghee
  • 4 - cloves

How to Make Homemade Dal Makhani

  • Wash, soak the dal and rajma in sufficient water for 8 hours
  • Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee
  • Pressure cook first on a high flame
  • Simmer for 30 minutes or cook till the dal is done
  • Lightly heat the remaining ghee in a kadai
  • Add onions and green chillies
  • Saute on a low flame till the onions turn pink
  • Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt Saute for few minutes
  • Add red chilli powder and cumin seed powder
  • Saute on a low flame till oil separates
  • Add the onion tomato mixture to the dal Mix well.
  • Cook on a low flame for 15 to 20 mins till the masalas and the dal are well blended
  • Garnish with fresh cream or malai and coriander leaves.
  • Serve hot with hot phulkas, steamed rice and onion rings.

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