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Dal Makhani
Print Recipe
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Prep Time
12
hours
hrs
Cook Time
40
minutes
mins
Total Time
12
hours
hrs
40
minutes
mins
Course
Lunch, Main Course
Cuisine
Indian
Servings
2
people
Equipment
Pressure Cooker
Pan
Ingredients
½
cup
Urad dal sabut
whole black lentil
1
medium size
Onion
finely chopped
2
tsp
Ginger garlic paste
1
medium size
Tomato
finely chopped
½
tsp
Red chili powder
½
tsp
Cumin seeds
1 or 2
buds
Cloves
1 or 2
bus
Green cardamom
1
piece
Black cardamom
1
inch
Cinnamon
1
medium
Bay leaf
1
pinch
Nutmeg powder or grated nutmeg
¼
tsp
Crushed kasuri methi
dry fenugreek leaves
¼
cup
Fresh Cream- ¼ cup
3-4
tbsp
Butter
salted
2
tsp
Salt
or as per taste
Water
add as required
Instructions
Preparation
Soak the Urad Dal
OVERNIGHT.
Cooking Instructions
In a pressure cooker, add the Urad Dal and cook for 10-12 whistles, till the dal is soft and mushy. Keep aside.
In a pan, now heat 3 tbsp butter. Add the whole spices and saute till it becomes aromatic.
Add the finely chopped onions. Saute on a medium flame till it become light golden brown.
Then add the ginger garlic paste and saute till the raw aroma of ginger-garlic disappears.
Add the finely chopped tomato.
Once the tomato has softened, add Red chili powder and a pinch of nutmeg powder.
Season with some salt.
Saute on a low to medium flame, till the butter separates from the sides.
Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
Allow the dal makhani to simmer on a low flame.
Once the gravy begins to thicken, check and add salt if required.
Stir at intervals to avoid the dal from sticking to the bottom.
Once the gravy has thickened to a medium consistency, add fresh cream. Stir the cream very well. Then switch off the flame.
Now add the kasuri methi.
Serve Dal Makhani straight away with some Phulkas,
Butter Naans
or steamy hot rice.
Notes
Please Note:
tsp = teaspoon
tbsp=tablespoon
Keyword
Black Dal, Dal, Dal Makhani, Delhi, Desi, Ghee, IndianCuisine, North Indian cuisine, Punjab, Punjabi