Dal Makhani Recipe

Name: Dal Makhani
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Ingredients: 1/2 cup whole urad dhal / whole black lentil; 3 tbsp rajma kidney beans; 1/2 cup onions (finely chopped); 1/2 cup tomato puree; 1 tsp ginger garlic paste; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1/4 tsp garam masala powder; 1/8 cup milk; 1/8 cup cream; 1 tsp coriander leaves (chopped); salt (to taste); 1 tbsp butter; 1 tsp oil; 1/2 tsp jeera; 1/2 inch stick cinnamon; 2 cloves; 1 bayleaf; 1 cardamom

May 6, 2012 by Sharmilee J 48 Comments

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Dal Makhani is a creamy delicious gravy made by cooking urad dal & rajma in onion & tomato based puree & simmered with butter & milk. Dal Makhani is a great choice of side for roti, chapati, naan & rice meal which the family will always crave for more. Dal Makhani Recipe is explained in this post with step by step pictures.

Dal Makhani – An authentic punjabi style dal made with lentils & cream.I tried dal makhani(dal makhni) a year back and was not satisified with the taste…I felt the raw smell of dhal and was not able to tolerate it at all. And after that didnt dare to try it again….When I was telling this to my cousin, she suggested me to add the whole spices while pressure cooking itself and it did the magic this time. The gravy came out above my expectations and hubby said a thumbs up to it.I served it with phulka and jeera rice……yum combo it was! Here goes the recipe from my kitchen.

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Dal Makhani

Prep Time8 hrs

Cook Time45 mins

Total Time8 hrs 45 mins

Servings3 people

AuthorSharmilee J

Ingredients

1/2 cup whole urad dhal / whole black lentil
3 tbsp rajma kidney beans
1/2 cup onions finely chopped
1/2 cup tomato puree
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp garam masala powder
1/8 cup milk
1/8 cup cream
1 tsp coriander leaves chopped
salt to taste

TO TEMPER:

1 tbsp butter
1 tsp oil
1/2 tsp jeera
1/2 inch stick cinnamon
2 cloves
1 bayleaf
1 cardamom

Instructions

Rinse and soak urad dal with rajma overnight or at least for 8 hrs.
Pressure cook urad dal + rajma along with cardamom, cloves and cinnamon (1 each) and water till immersing level for 6-7 whistles or till dals become mushy.
Once pressure releases, open and mash it with a ladle, keep aside.
Heat oil + butter in a pan, add the items under ‘to temper’.
Then add ginger garlic paste, onion and fry till slightly browned.
Then add tomato puree along with turmeric, chilli and garam masala powder and required salt.
Fry till raw smell of tomatoes leave and the mixture shrinks.
Then add the mashed dals and give a quick stir.
Add 1/2 cup water if its too thick and dry.
Then add cream. Then add milk and give a quick stir and allow it to boil.
You can see the color change after few mins. When the gravy is thick as per your required consistency add chopped coriander leaves and switch it off.
Serve Dal Makhani hot with any mild puloa / soft phulkas!

Notes

While pressure cooking, add the whole spices with the lentils which gives a nice flavour to the curry and also reduces the raw smell while cooking.
I used whole urad dal with skin, you can use split dal too.
For a more richer version of the gravy, add more cream reducing milk.

Nutrition Facts

Dal Makhani

Amount Per Serving (100 g)

Calories 236 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 22mg7%

Sodium 711mg31%

Potassium 334mg10%

Carbohydrates 28g9%

Fiber 9g38%

Sugar 4g4%

Protein 11g22%

Vitamin A 711IU14%

Vitamin C 8mg10%

Calcium 69mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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