Monday, March 5, 2012

Dal Makhani

by Neetu

Its a super popular dish in Indian specially in Punjab & northern part of the country…. whenever we go to Punjabi Restaurant or Dhaba, we never forget to order Dal Makhni but to get the same flavour at home as well check out my video recipe….

This quantity will serve 3-4 ppl.


Urad Dal (Black Gram): 1/2 Cup
Rajma (Red Kidney Beans): a handful
Ghee (Clarified Butter): 2 Tbsp
Cumin Seeds: 1/2 Tsp
Water: 2 1/2 Cup
Tomato: 3 Medium
Garlic: 3-4 Cloves
Salt: to taste
Dry Red Chilly: 2 Nos.*
Red Chilly Powder: to taste
Coriander Powder: 1 1/2 tbsp – 2 Tbsp
Garam Masala: 1 tsp*
Butter: 1-2 Tbsp
Kasoori Methi ( Dry Fenugreek Leaves) 1 Tbsp
Milk: 1/2 Cup
Nutmeg Grated: a pinch


  • Soak Urad dal & Rajma over night, drain & keep aside.
  • Soak dry red chilly & garlic cloves in water for 15 mins then grind to paste & keep aside.
  • Grind tomatoes to make puree & keep aside.
  • Heat ghee in pressure cooker add cumin seeds let it crackle then add red chilly & garlic paste cook till oil separates.
  • Add drained urad dal & rajma & salt cover the lid. Cook on high flame till one whistle after that 15-20 mins on slow flame.
  • Once the pressure is released remove the lid and add tomato puree, simmer on slow flame for 5 mins.
  • Add rest of spices (except nutmeg) & butter, cover the lid and cook till two whistles.
  • Open the lid add nutmeg & milk simmer on gas for 4-5 mins.
  • Serve hot with rice or bread of your choice.

* I used my a spl. masala paste bought from Jammu that’s why am not adding the * ingredients in my dal.


  1. yummy recipe..Perfectly made


  2. Nice unique way of explanation of making dal makhani....