Dal Makhani

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A popular main course side dish from Punjab. The primary ingredients of this dish are whole black lentil and red kidney beans. This is generally made with lots of butter and cream.
Serves 2-3

  • 1/2 Cup whole black lentils (Sabut urad dal) , (soaked overnight)
  • 1/4 Cup red kidney beans (Rajma), (soaked overnight)
  • 2 Cups of water for pressure cooking
  • 1 Medium finely chopped onion
  • 1 Medium finely chopped tomato
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp cumin seeds
  • 1 Bay leaf
  • 1 inch cinnamon stick
  • 2 Green cardamoms
  • 3-4 cloves
  • 1 Tbsp red chili powder or as required
  • 1 tbsp low fat cream
  • 1 Butter cube
  • Salt as required

Step 1- In a pressure cooker add urad dal, rajma and 2 cups of water, 1tsp salt and pressure cook for 3-4 whistles on medium flame. Urad dal and rajma should be cooked properly. Using your fingers check if they gets mushy between your fingers or not or you can also mash them after pressure cooking. Keep the water stock for making dal

Step 2- Now heat oil in a deep pan/ kadhai and let cumin seeds splutter. Then add bay leaf, cardamoms, cinnamon stick and cloves. Saute for 10secs and then add chopped onions and ginger-garlic paste. Fry till onion gets golden brown and then add chopped tomato

Step 3- When the masala starts leaving oil from the sides add red chili powder, salt and mix well. Fry for 3-4mins on medium flame

Step 4- Add the boiled urad dal, rajma and the water stock left after boiling rajma and urad dal. Mix well and let it simmer on low flame for 12-15mins. Then add cream and turn off the flame

While serving Dal Makhani add a butter cube and some cream on the top and serve with rice/ naan/ chapati.

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