Dal Makhani
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.
Servings3 people
Ingredients
- 1/2 cup whole urad dhal / whole black lentil
- 3 tablespoon rajma kidney beans
- 1/2 cup onions finely chopped
- 1/2 cup tomato puree
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 1/8 cup milk
- 1/8 cup cream
- 1 teaspoon coriander leaves chopped
- salt to taste
TO TEMPER:
- 1 tablespoon butter
- 1 teaspoon oil
- 1/2 teaspoon 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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