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Dal Makhani
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5 from 2 votes

Dal Makhani

Course Main Dish
Cuisine Indian
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 6 People
Author Raksha Kamat

Ingredients

  • 3/4 cup whole black lentil or sabut urad dal or black gram
  • 4 tablespoon rajma / kidney beans
  • 1 medium sized onion finely chopped
  • 2 medium sized tomatoes finely chopped
  • 2 tablespoon Butter
  • 3 tablespoon fresh cream to add in curry
  • 1 tablespoon fresh cream for garnish

For ginger-garlic paste:

  • 8 pods garlic peeled and crushed into paste
  • 1/2 inch ginger peeled and crushed into paste

Spices:

  • 1 inch cinnamon
  • 3 cardamom pods
  • 4 cloves
  • 1/2 teaspoon cumin seeds / jeera
  • 1 bay leaf
  • 1 teaspoon kasuri methi crushed

Spice powders:

  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 2 tablespoon oil
  • To taste Salt

Instructions

Boil dal and beans by pressure cooking:

  • To start making dal makhani, soak lentils and kidney beans in 5 cups water for 8 hours or overnight.
  • Drain and later pressure cook the urad dal (lentils) and kidney beans by adding 3 cups water for 5 to 6 whistles or until the dal and rajma are cooked nicely. Let the pressure from cooker get released on its own.
  • Mash some dal and rajma by using a masher.

Let us now cook dal makhani:

  • Heat a kadai and add oil. After oil gets heated, add butter.
  • Add spices and let them get infused in oil.
  • Now add finely chopped onion and sauté till onion turns pinkish.
  • Next add ginger garlic paste and sauté till raw aroma from garlic goes away.
  • Now add chopped tomatoes, mix and cover the kadai. After sometime sauté till tomatoes turn mushy.
  • Next add the spice powders and mix well. Sauté till oil gets released from onion and tomato mixture in the sides.
  • Now pour the cooked dal and beans from the pressure cooker along with any water from the cooker. Mix well. Add ½ cup water if dal becomes too thick.
  • After sometime, dal will start thickening. Keep stirring occasionally, else dal will stick to the bottom of the kadai.
  • Add ¼ th cup fresh cream and mix well. Switch off the gas.
  • Take kasuri methi in between palms of the hands and crush it. Add this on top of the dal makhani.
  • Garnish with fresh cream.