Dal Makhani

Total cooking time: 40 minutes


Urad Dal (with skin): 1/2 cup
Chana Dal: 1/4 cup
Red kidney beans (Rajma): 1/4 cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): 1/2 tsp
Coriander powder (Dhania): 1 1/2 tsp
Fresh coriander leaves: 1/4 cup
Kasoori methi: 1 tsp
Garam masala: 1/2 tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste


  • Soak Chana Dal and Rajma separately for at least 2 hours before actual preparation.
  • Wash all cereals.
  • Chop green chillies, tomatoes, onions, ginger, coriander leaves and garlic finely.
  • Take enough water in a pressure pan, cooker or vessel to pressure cook the cereals, add chopped green chillies, 1/2 tsp chopped ginger and pressure cook for about 30 minutes on medium flame till completely cooked.
  • For tempering: Heat oil in a pan, add cumin seeds, chopped garlic, remaining ginger and onion and saute' till golden brown in color.
  • Add chopped tomatoes, red chilli powder, coriander powder and 1 tsp fresh cream, stir and cook for about 2-3 minutes on medium flame.
  • Add cooked dal and butter mix well, add some coriander leaves and simmer for about five minutes.
  • Sprinkle kasoori methi on the dal.
  • Garnish with remaining coriander leaves and fresh cream. Serve hot.

Dal Makhani prepared with the above portions will serve about four to six people accompanied by parathas, rotis, puris, nan or rice. This dal is rich in starch and minerals, it is also considered heavy for digestion and assimilation, however ginger solves this problem and makes it easy to digest. It is very good for growing children owing to its rich nutritive value.


More by :  Sugandha Indulkar

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