Go Back
+ servings
Dal Makhani Recipe

Dal Makhani Recipe

A creamy dish made by urad dal and rajma simmered in a buttery onion, tomato, ginger and garlic sauce.
No ratings yet

Recipe Info

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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 Jeera (Cumin Seeds)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Haldi (Turmeric Powder)
  • 2-3 Long (Cloves)
  • 1/4 Teaspoon Heeng (Asafoetida)
  • 1 Teaspoon Salt, or to taste

Step By Step Instructions for Dal Makhani Recipe
 

  • 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)
  • 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 Haldi (Turmeric Powder), 1 Teaspoon Salt, or to taste
  • 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.
  • We can make the masala in the meantime. Heat butter or ghee in a pan.
    1 Tablespoon Butter or Ghee
  • Add the cumin seeds and cloves to the hot oil and roast them them for a few seconds.
    1 Teaspoon Jeera (Cumin Seeds), 2-3 Long (Cloves)
  • Make a paste of green chilies, ginger and garlic.
    2-3 Green Chilies, 2 Inch Piece of Ginger, 5-6 Garlic Cloves
  • Add finely chopped onions and saute till they are soft and golden brown in color.
    2 Onions
  • Puree 2 tomatoes in a blender and add it to the mixture. Saute till tomatoes are cooked.
    2 Tomatoes
  • Add red chilli powder, garam masala and heeng (asafoetida).
    1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/4 Teaspoon Heeng (Asafoetida)
  • Add the cooked rajma and dal to the mixture. Add water to adjust consistency. Let it boil for a 1-2 minutes.
  • Dal Makhani is ready. Garnish with cream and coriander leaves and serve hot with roti, rice or naan.