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Dal Makhani

Yields1 Serving

For Pressure Cooking Dal:
 ¾ cup whole black urad dal
 ¼ cup kidney beans
 Water
 Salt to taste
For Dal Makhani:
 1-2 tbsp ghee
 2 large chopped tomatoes
 ½ tsp turmeric powder
 1 tsp coriander powder
 1 tsp red chilli powder
 2 tbsp fresh cream
 1 bay leaf
 1 tsp ginger-garlic paste
 1 large chopped onion
 ½ tsp cumin powder
 1 cup water, or as required
 Chopped few coriander leaves
For tempering:
 1 tbsp ghee
 pinch of asafoetida
 ¾ tsp red chilli powder
 ¼ tsp garam masala, optional
Part 1:
1

Take black urad dal and rajma in a large bowl.
Add enough water and soak overnight or at least for 8 hours.
Rinse the dal in a running water and transfer into a cooker. Add 3 cups of water.
Also add some salt to taste.
Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.

Part 2:
2

In a large pan add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
Then add chopped onions and saute till they change in hash/golden brown.
Once onions are done, add ginger-garlic paste. Saute it.
Now, add chopped tomatoes and cook till they are soft.
Add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. Cook the masalas for a minute.
Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
Adjust the consistency by adding 1 cup of water or as required.
Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
Top up with fresh coriander leaves.

Part 3:
3

Heat a pan, and add a tbsp or more ghee. Once it begins to melt, add asafoetida.
Also add chilli powder and garam masala (optional). Fry for 2-3 seconds and immediately pour the tempering over dal makhani. Give a good mix to get bright colour and flavour.
Serve dal makhani with jeera rice or garlic naan.