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16 November, 2016

Dal Makhani

Comments : 1 Posted in : Dinner Recipes, Lunch Recipes, North Indian on by : Pooja Kinger

For Dal Makhani

Ingredients –

  1. Sabut Urad – 1 Cup
  2. Rajma – ¼ Cup
  3. Salt – according to taste
  4. Red chilli powder – 1 tsp
  5. Tumeric Powder – ½ tsp
  6. Garam Masala – 1 tsp
  7. Ginger and garlic paste – ½ tsp
  8. Oil – 2-3 tsp
  9. Cumin seeds – 1 tsp
  10. Onion – 2 large (chopped)
  11. Green chillies – 2 (chopped)
  12. Tomato Puree – 1 ½ Cup
  13. Coriander Leaves – ½ Cup (chopped)


Soak sabut urad and rajma overnight in 4-5 cups of water. In morning, boil sabut urad and rajma in 4-5 cups of water with salt for 7-8 whistles in a pressure cooker. Open the cooker and check if rajma and are cooked properly. If you feel it is not yet cooked, you can keep it on low flame again fir sometime.

For tadka, heat some oil in a pan and add cumin seeds. When they start crackling, add ginger, garlic paste, green chillies and onion in to it. Saute it until it turn golden brown. Once it change its colour add tomato puree and spices in to it. Mix it well until mixture start leaving oil (You can add little water as well in to it).

Now, add cooked dal and rajma along with the water stock it has. You can add more water as well if dal is too thick. Cook dal on low flame until it becomes smooth and well mixed. Garnish it with coriander and cream and dal makhani is ready to serve now.

Serving Tip –

Serve Dal Makhani hot with butter naan or tandoori roti.


One thought on : Dal Makhani

  • January 9, 2017 at 3:34 am

    What I find so inrniestteg is you could never find this anywhere else.

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