Dal Makhani

Dal makhani is protein rich lentil stew  a popular Indian treat.. Rajma and whole urad provide protein and calcium . I must admit this is a little rich dish however I think little bit of indulgence every now and then is ok.


  • Whole urad (whole black lentils) 3/4 cup
  • Rajma (kidney beans) 2 tbsp
  • Cumin seeds (jeera) 1 tsp
  • Green chillies, slit lengthwise 2
  • 1″stick cinnamon (dalchini) 25 mm
  • Cloves (laung / lavang) 2
  • Cardamoms (elaichi) 3
  • Chilli powder 1 tsp
  • Turmeric powder (haldi) 1/4 tsp
  • Dry ginger powder (soonth) 1/4 tsp
  • Fresh tomato pulp 1 1/2 cups
  • Cream 3/4 cup
  • Butter 3 tbsp
  • Salt to taste
  • For the garnish:
  • Chopped coriander 2 tbsp
  • Butter 1 tbsp


  • Cooking Directions

  • Clean, wash and soak the whole urad and rajma overnight.
  • Drain and keep aside.
  • Add the dals and salt with 2 cups of water and pressure cook till the dals are overcooked.
  • Whisk well till the dal is almost mashed.
  • Heat the butter in a pan and add the cumin seeds.
  • When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.
  • Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.
  • Add the dal mixture, 3/4 cup of water and salt if required and simmer for 10 to 15 minutes.

Garnish with cilantro and serve it with Naan or rice



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  1. i’m an amateur blogger, and i appreciate your work a lot 🙂

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