Dal Makhani

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    Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe in your kitchen.

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    Ingredients

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    Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe in your kitchen.

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    Steps

    1
    Done

    Clean, wash and soak the urad and rajma overnight.

    2
    Done

    Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.

    3
    Done

    Allow the steam to escape before opening the lid. Mix well till the dal is almost mashed. Keep aside.

    4
    Done

    Heat the butter in a deep pan and add the cumin seeds.

    5
    Done

    When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.

    6
    Done

    Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the gravy.

    7
    Done

    Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.

    8
    Done

    Add the cream and mix well. Serve hot garnished with coriander and butter.

    Afrin

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