Thursday, August 22, 2013

Dal Makhani

Dal Makhani 


3/4 cup whole Masoor dal 
1/4 cup black Urad dal
1/4 cup kidney beans (Rajma)
2 to 3 inch ginger
3 big tomatoes chopped 
1/2 cup half and half or fresh cream or 1 cup whole milk
1 table spoon red chili powder
1 tea spoon turmauric (haldi)
half tea spoon garam masala
t table spoon kasoori methi
Coriander leaves for garnish
1/2 butter stick or 5 table spoon butter
2 table spoon vegetable oil
salt to taste

Whole garam masala:

2 cardamom 
1 inch cinnamon
1 black cardamom
1 table spoon cumin seeds 
4 cloves 
2 red chills
1 bay leaf


  • Soak whole Masoor dal, black urad dal and kidney beans for 2 to 3 hours.
  •  cook the soak dals and rajma  in a pressure cooker with the same water and little extra water with salt.
  • Add tomato and ginger and grind them. 
  • Heat oil in pan add whole garam masala , let them  sprinkle and then add haldi.
  • Add tomato puree, cook for 9 to 10 minutes or until oil  came up.
  • Add chilli powder and garam masala powder.
  • Add cooked dals , and more water, cook for another 8 to 9 minutes.
  • Add fresh cream or whole milk.
  • cover it and turn the heat in a low and cook for another 15 minutes.
  • Dal should not be too thick or liquid.
  • Sprinkle kasoori methi and garnish with coriander leaves and fresh cream or whipped cream.
  • Serve Hot with Nan, Garlic nan or with laccha paratha or with any flavored rice. 

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