Dal Makhani


Dal makhani is popularly known as “maa ki dal” in Punjab. It is one of the most popular and most sold dish in any Indian restaurant. Traditionally it is cooked on slow flame for long; even in restaurants they keep it on slow flame throughout the night. So lets move on to the recipe of this popular dish!


* Sabut urad dal (whole black lentil) – 1 cup
* Rajma (kidney beans) – 2 tbsp.
* Cumin seeds – 1 tsp
* Turmeric powder – 1/2 tsp
* Coriander powder – 1-2 tsp
* Tomato puree – 1 1/2 cup
* Ginger-garlic paste – 1/2-1 tsp
* Clove – 2 pcs.
* Black pepper – 4 pcs.
* Salt – to taste
* Green chilli – 1 tsp (finley chopped)
* Garam masala – 1/2 tsp
* Butter – 2-3 tbsp
* Kasuri methi – 1 tsp
* Fresh cream – 1/2 cup
* Cream and chopped coriander leaves – to garnish


* Soak rajma and sabut urad dal overnight.
* Wash them properly and then put them in pressure cooker with about 2 cups of water, cloves and black pepper. You can also add little bit of salt in it.
* Give 7-9 whistles (the dal should be overcooked).
* Wait till pressure releases.
* In a wok, heat up butter (you can also add little oil to prevent burning of butter).
* Add cumin seeds.
* When it starts crackling, add green chilli and ginger-garlic paste.
* Cook for 1-2 minute(s)
* Now add turmeric powder, coriander powder and little salt.
* Add tomato puree.
* In the meanwhile mash the cooked urad dal and rajma with a masher.
* When oil separates in the wok, add the mashed dals and little water.
* Now add beaten cream. Crush kasuri methi with palms and add in the wok.
* Simmer for atleast 5-10 minutes. You can also sprinkle a bit of water if required.
* Switch off the flame.

Garnish with butter, cream and chopped coriander leaves.

Serve hot 🙂

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