Dal Makhani

Ingredients (4 servings):

  • Whole black gram (sabut urad) – 2 cups (Soaked)
  • Red kidney beans (rajma) – 1/2 cups (Soaked)
  • Salt to taste
  • Jeera/ Cumin seeds – 1/2 tsp
  • Red chili powder – 1tsp
  • Ginger – 2 inches finely chopped
  • Butter – 1tbsp
  • Ghee – 2tbsp
  • Garlic – 3 tsp finely chopped
  • Onion – 1 large finely chopped
  • Green chilies – 2 slit
  • Tomato puree – 3/4 cup
  • Garam masala powder – 1tsp
  • Milk – 1 cup
  • Cream – 3 tbsp
  • Coriander leaves – 1 tbsp


  • Add black gram and kidney beans in a pressure cooker. Further, add 1 tsp garlic, 1/4 cup chopped onions, 1 tsp ginger, salt to taste and 5 cups water. Pressure cook for 20 minutes on medium flame.
  • Heat a frying pan, add ghee, jeera, remaining onion and cook on medium heat till golden in color.  Add red chili powder, 2 tsp garlic, green chili, ginger and again cook for 3-4 minutes on low flame.
  • Add tomato puree, cook for another 7-8 minutes on low flame. Now add salt, garam masala powder and cook till oil surfaces. Switch off the flame.
  • Meanwhile, open the lid of pressure cooker, mash it a little, add 1 cup water and cook it on a low flame. Stir occasionally mashing the dal.
  • Add milk and cook on low heat till dal is thick and creamy. Add the tadka prepared in frying pan and mix it well in the dal. Cook it for next 5 mins, add butter, stir it well and add cream.
  • Garnish dal makhani with cream and chopped coriander leaves.
  • Serve it hot with butter naan.


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