Dal Makhani

Dal Makhani also called Maa Ki Dal or Kali Dal. Traditional cooked on low heat. The beans and lentils are soaked overnight. This dal goes well with any type of Indian bread and even some special rice (Jeera Rice, Ghee Rice) or even plain steamed rice.  
Prep Time
5 Minutes + Overnight Soaking Time
Cooking Time
35-40 Minutes
4 – 5 People
Whole Black gram / Sabut Urad Dal
Red Kidney Beans/ Rajma
Chilli powder
Garam Masala
1 Cup
1 Tbsp.
1 Medium
1 Medium
2 Pods
Small Piece
¼ Cup.
1-2 Tsp.
1 Tsp.
To Taste
Cumin Seeds
Oil / Butter
1 Tsp.
1 Tbsp.
1.     Soak whole skinned urad dal and rajma overnight.
2.     Finely chop onion, garlic, ginger and tomato.
3.     Drain and pressure cook the dal with 4 Glasses of water and a little salt. Cook for at least 6-7 whistles.
4.     In a separate pan heat oil and add cumin seeds.
5.     To this add chopped onion, garlic and ginger one by one. Stir till the raw smell is gone.
6.     Add tomato and cook till mushy. Add dry powders and cook for 3-4 minutes while stirring on and off.
7.     Now add the cooked dal and add milk and let it cook on low to medium heat for 10 minutes. Adjust consistency of dal by adding water. The consistency should be creamy.
8.     Add salt to taste and cook for 3-4 minutes more and put off the stove.
9.     Garnish with cream or butter and coriander leaves and serve hot.


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