Name: Dal Makhani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Whole black lentils (Kaali sabut dal - 1 cup); Red kidney beans (rajma - 1/2 cup); Ghee/Oil - 2 tablespoons; Cumin seeds - 1/2 teaspoon; Green chillies - 2 (slit lengthwise vertically); Onions - 2 (chopped finely); Tomatoes - 2 (chopped finely); Ginger-garlic paste - 1 teaspoon; Red chilli powder - 1 teaspoon; Turmeric powder - 1/4 teaspoon; Garam masala powder - 1 teaspoon; Butter - 2 tablespoons; Malai (milk cream - 2 tablespoons); Chopped coriander leaves for garnishing; Salt

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Recipes

Dal makhani is a rich and a popular punjabi dal dish where the main ingredients are whole black lentils (urad) and red kidney beans (rajma) and they are full of proteins. Black lentils and rajma are simmered in a creamy sauce of butter, onions, tomatoes, ginger-garlic paste, milk cream and spices. Dal makhani is a delicacy of North India and very easy to make too. It goes well with rotis as well as steamed rice.

Prep Time 15

Cook Time 20

Total Time 35

Served AsLunch

CuisineNorth Indian

Servings

Ingredients

Instructions

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HOW TO MAKE DAL MAKHANI RECIPE Wash and soak kaali sabut dal and rajma with enough water overnight. Next day pressure cook them upto 4 whistles or till soft. Heat ghee in a heavy bottomed vessel. Add cumin seeds and allow them to splutter.
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Then add chopped onions and green chillies and saute till onions become translucent. Add ginger-garlic paste and fry for 3-4 minutes. Then add chopped tomatoes and cook on a low flame for 4-5 minutes till they become soft.
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Add turmeric powder, salt, red chilli powder and combine together. Add pressure cooked dals along with a cup of water and mix well. Cover the pan with a lid and cook for 3-4 minutes till they are well coated with masala mixture.
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Add butter and combine together. Then add garam masala powder and milk cream and mix well. Cook for a minute and switch off the flame.
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Remove dal makhani in a serving bowl. Garnish with chopped coriander leaves and serve hot with rotis or rice.