Feb 25, 2008

Recipe - Dal Makhani

Black gram cooked with Kidney beans


Dal Makhani, very rich in nutritional value, can be eaten with rice or roti/paratha. It is a very popular dal in north India.
For busy people, slow cooker can also be used for cooking. In this case, the cooking process has to start 12 - 15 hours before the meal time. The dal has to be pre-soaked for cooking in a slow cooker.

For pressure cooking, pre-soaking the dal reduces the cooking time.


* 1 cup whole urad or black gram lentil
* 1/3 cup kidney beans ( Rajma)
* Red chilly powder (according to taste)
* 1 teaspoon turmeric powder
* 2 tablespoons ghee or clarified butter or oil
* 1 teaspoon. cumin seeds
* A large pinch of hing (Asafoetida)
* 2 tablespoons grated ginger
* 1 tablespoon grated/minced garlic (optional)
* 1 medium onion (Chopped)
* 2-3 medium tomatoes (Finely chopped)
* 1 teaspoon Coriander powder
*1/2 - Garam masala
* 2 tablespoons - chopped coriander leaves (Garnish)
* 2 teaspoons - Salt to taste
* 6 cups water (to cook Dal)


Wash and soak black urad (bean)and rajma (red kidney bean) overnight. If you decide on cooking without soaking, you will have to pressure cook it for more time.
Pressure cook the urad dal and rajma in 6cups of water (at least 15 whistles) with salt, red chili powder, turmeric, and grated ginger till urad dal and rajma are soft.

If you notice, the dal is still standing out you can always lightly mash it into slight mixture, keep it aside.


Heat oil or butter in a skillet or pan.
Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, ginger, garlic and cook till light
slightly brown in color.

Add chopped tomatoes and coriander powder and mix well. Saute till tomatoes are well mashed.

Add dal and rajma to this onion and tomato seasoning and little water ( desired consistency).

Cook the Dal on a very slow flame for 10 - 15 minutes. Add fresh cream or milk (optional) and let it simmer for 5 minutes and turn off the heat.
Garnish with coriander leaves before serving.

# Servings 6

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.