- 3/4 cup urad (whole black lentil)
- 2 tbsp rajma (kidney beans)
- 3 tbsp Butter
- 1 tsp Cumin seeds
- 2 green chillies , slit 25 mm (1") piece cinnamon (dalchini)
- 2 Cloves
- 3 cardamom
- 1/2 cup finely chopped onions
- 1/2 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/4 tsp Turmeric powder
- 1 1/2 cups fresh tomato pulp
- 3/4 cup fresh cream
- Salt to taste
- For The Garnish :
- 2 tbsp chopped coriander (dhania)
- 1 tbsp butter
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.
Clean, wash and soak the urad and rajma overnight.
Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.
Allow the steam to escape before opening the lid. Mix well till the dal is almost mashed. Keep aside.
Heat the butter in a deep pan and add the cumin seeds.
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.
Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the gravy.
Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Serve hot garnished with coriander and butter.