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Dal Makhani

Recipe for Dal Makhani

Padmini
In this recipe, Black gram and kidney beans are slow-cooked in mild Indian spices till they become creamy. The addition of butter and fresh cream makes the gravy richer and tastier. It can be paired with Rice or Rotis.
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Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Pressure Cooker
  • Cooking Pot
  • Pan
  • Mixer

Ingredients
  

  • 1 cup Urad Dal ( Black Gram with Skin); soaked overnight
  • ¼ cup Rajma ( Kidney beans); soaked overnight
  • 2 tbsp Ghee
  • 2-3 Green Cardamoms
  • 1 Bay leaf
  • 3-4 Cloves
  • 3-4 Green Chillies
  • 1 tsp Cumin Seeds
  • 1 Medium Sized Onion; finely chopped
  • 1 tbsp Ginger; finely chopped
  • 1 tbsp Garlic; finely chopped
  • 2 Medium-sized Tomatoes; ground to a paste
  • ¾ tsp Turmeric Powder
  • 1 tbsp Fresh Coriander leaves; finely chopped
  • Water; to soak and cook the lentils and to adjust the consistency of the gravy
  • Salt; as per taste

Ingredients needed for Tempering

  • ½ tbsp Ghee
  • ½ tbsp Butter
  • 2-3 Green Chillies
  • 1½ tbsp Kasuri Methi ( Dry Fenugreek Leaves)
  • ½ tsp Kashmiri Red Chili Powder

Ingredients for Garnishing

  • 1 tbsp Fresh Coriander Leaves; finely chopped
  • Butter
  • Fresh Cream

Instructions
 

  • Transfer the soaked lentils and kidney beans to a pressure cooker. Add 5 cups of water and cook.
  • In a cooking pot, heat ghee. Add cardamom, cloves and bay leaves. Saute for about 30 seconds on low heat.
  • Add cumin seeds and green chillies.
  • Now add chopped onions, ginger and garlic. Fry on low to medium heat till the onions become translucent.
  • Now add tomato paste.
  • Add turmeric powder and salt. Lower the heat, cover with a lid and cook for about 3 minutes.
  • Now add the cooked lentils and kidney beans. On low heat, cook for 30 minutes, occasionally stirring it so that it doesn't stick to the base of the pot.
  • Add Coriander leaves.
  • In a pan, heat butter and ghee. On low heat, fry Green Chillies, Kasuri Methi ( dry fenugreek leaves) and red chilli powder.
  • Add this to the cooked lentils. Boil the lentils for another 10-15 minutes on low heat. Stir from time to time.
  • While serving, garnish it with fresh coriander leaves. Drizzle some melted butter and fresh cream. Serve hot with rice or roti.
Keyword Dal Makhani Recipe, Indian recipe for Dal