Dal Makhani


dal makhani

An all-time favorite creamy and rich lentil curry made with black lentils & kidney beans - a comforting protein-packed option.



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120 Mins

11 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


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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