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Dal Makhani Recipe Step By Step Instructions

Dal Makhani Recipe

A creamy dish made by urad dal and rajma simmered in a buttery onion, tomato, ginger and garlic sauce.
4.89 from 126 votes

Recipe Info

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Category Main Course
Cuisine Indian

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g

Ingredients For Dal Makhani Recipe
 

  • 1 Cup Sabut Urad Dal (Whole Black Lentil)
  • 1/2 Cup Rajma (Red Kidney Beans)
  • 2 Onions
  • 2 Tomatoes
  • 2-3 Green Chilies
  • 2 Inch Piece of Ginger
  • 5-6 Garlic Cloves
  • 1 Tablespoon Butter or Ghee
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 2-3 Laung (Cloves)
  • 1/4 Teaspoon Heeng (Asafoetida)
  • 1 Teaspoon Salt

Step By Step Instructions for Dal Makhani Recipe
 

  1. Wash and soak sabut urad dal (whole black lentil) & rajma (red kidney beans) in water overnight. Drain the water.
    1 Cup Sabut Urad Dal (Whole Black Lentil), 1/2 Cup Rajma (Red Kidney Beans)
  2. Transfer the dal & rajma to a pressure cooker and add 4 cups water (enough to cover the dal). Add turmeric powder and salt. Pressure cook the mixture on high heat (for around 3-4 minutes).
    1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt
  3. Turn the heat to low after one whistle and cook for around 15-20 minutes. Let this sit till the steam comes out of the cooker on its own. The dal & rajma should be very soft by now. If not, add 1/2 cup more water and cook for a few more minutes.
  4. We can make the masala in the meantime. Heat butter or ghee in a pan.
    1 Tablespoon Butter or Ghee
  5. Add the cumin seeds and cloves to the hot oil and roast them them for a few seconds.
    1 Teaspoon Cumin Seeds (Jeera), 2-3 Laung (Cloves)
  6. Make a paste of green chilies, ginger and garlic.
    2-3 Green Chilies, 2 Inch Piece of Ginger, 5-6 Garlic Cloves
  7. Add finely chopped onions and saute till they are soft and golden brown in color.
    2 Onions
  8. Puree 2 tomatoes in a blender and add it to the mixture. Saute till tomatoes are cooked.
    2 Tomatoes
  9. Add red chilli powder, garam masala and heeng (asafoetida).
    1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/4 Teaspoon Heeng (Asafoetida)
  10. Add the cooked rajma and dal to the mixture. Add water to adjust consistency. Let it boil for a 1-2 minutes.
  11. Dal Makhani is ready. Garnish with cream and coriander leaves and serve hot with roti, rice or naan.