AuthorSweta Shukla
DifficultyBeginner

Dal Makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine made with Whole Black Lentils (known as Urad dal or Kaali Dal in Hindi) and Kidney Beans (known as Rajma in Hindi)

Yields1 Serving
1

Instruction:
Step 1 Soak urad, rajma overnight & pressure cook the next day
To prepare this popular dish, soak sabut urad and rajma overnight in three cups of water. Drain it and pressure cook in 6 cups of water with salt as per taste. This makes the rajma and dal soft.

Step 2 Fry the onions, green chillies & tomato puree
Heat the cooker on medium flame, then add oil and add the cumin seeds. Once the cumin seeds crackle, you can add half the ginger-garlic paste and stir for some time. Then add some onions, chopped green chillies and tomato puree. Fry until the mix turns golden.

Step 3 Add the rajma & dal

Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to a boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma.

Step 4 Add the garam masala & garnish with fresh cream & coriander leaves
Then add garam masala and salt as per your taste. Stir well and bring to boil, if you think that the dal is too thick, you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious. Garnish this recipe with fresh cream and freshly chopped coriander leaves.

CategoryCuisineCooking Method

Ingredients

Directions

1

Instruction:
Step 1 Soak urad, rajma overnight & pressure cook the next day
To prepare this popular dish, soak sabut urad and rajma overnight in three cups of water. Drain it and pressure cook in 6 cups of water with salt as per taste. This makes the rajma and dal soft.

Step 2 Fry the onions, green chillies & tomato puree
Heat the cooker on medium flame, then add oil and add the cumin seeds. Once the cumin seeds crackle, you can add half the ginger-garlic paste and stir for some time. Then add some onions, chopped green chillies and tomato puree. Fry until the mix turns golden.

Step 3 Add the rajma & dal

Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to a boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma.

Step 4 Add the garam masala & garnish with fresh cream & coriander leaves
Then add garam masala and salt as per your taste. Stir well and bring to boil, if you think that the dal is too thick, you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious. Garnish this recipe with fresh cream and freshly chopped coriander leaves.

Dal Makhani Recipe