Dal Makhani
Recipe
dal makhani
An all-time favorite creamy and rich lentil curry made with black lentils & kidney beans - a comforting protein-packed option.
Rating
5.0/5
32+ people already loved this Recipe!
120 Mins
11 Ingredients
Ingredients
salt to taste
1 tsp haldi powder
1/2 cup whole black gram (sabut urad)
2 tablespoons rajma (red kidney beans)
1 whole dry red chilli (optional)
1/2 tsp mustard oil
1 large onion, sliced
1 large tomato, finely chopped
2 inch piece of ginger, finely chopped
4 pods garlic
for the tadka: 1 tsp ghee/oil, 1 tsp red chilli powder (optional), 1 tsp jeera seeds, pinch of hing, 2 tsps fresh coriander - finely chopped, 1/2 tsp kasoori methi - lightly crushed
Method
Mix the urad dal & rajma. Wash well.
Soak overnight in 3 times the water.
In the morning, drain off this water.
Transfer the dal & rajma into a pressure cooker.
Add 1 tsp salt, mustard oil, whole dried red chillies, onion, tomato, ginger & garlic.
Add 4 cups water & close the lid of the cooker.
Pressure cook the dal, giving 3 whistles on high & 10 12 whistles on slow flame.
Turn off the gas & allow the pressure to release on its own.
In the meantime, for the tadka: Heat the ghee/ oil in a pan. Add the jeera seeds.
When they begin to change colour, add hing & red chilli powder & turn off the burner.
Now, open the cooker. Check that the dal & rajma is well cooked.
With a hand churner, mix the dal well.
Add the above tadka & kasoori methi.
Cook on low flame for 10-12 minutes, adding water if required.
Adjust the salt to taste.
Garnish with fresh coriander.
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