Dal Makhani | How to make Dal Makhani

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ByMadhu Makhija
Created on 7th May 2017
  • Dal Makhani, How to make Dal Makhani
Dal Makhaniby Madhu Makhija
  • Dal Makhani | How to make Dal Makhani (1 likes)

  • 0 reviews
    Rate It!
  • By Madhu Makhija
    Created on 7th May 2017

About Dal Makhani

Authentic dal makhani from my kitchen. A favorite from popular Punjabi cuisine.

Dal Makhani, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Madhu Makhija. Dal Makhani is a dish which demands no explanations, it's a whole world of flavour in itself. Dal Makhani is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Dal Makhani by Madhu Makhija is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Dal Makhani.

  • Prep Time20mins
  • Cook Time30mins
  • Serves6People
Dal Makhani

Ingredients to make Dal Makhani

  • 1/2 Cup - Whole Urad Dal (Soaked overnight)
  • 3 Tsp - Rajma (soaked overnight)
  • 1- Chopped Onion
  • 1 - Chopped Tomato
  • 1 Tbs - Red Chili Powder
  • 1/2 Tbs - Turmeric Powder
  • 1 Tbs - Cumin Seeds
  • 3 Tbs- Butter
  • Salt - To taste
  • 2 Tbs - Fresh Cream
  • 1 Tbs - Ginger Garlic Paste

How to make Dal Makhani

  1. Drain the water from the soaked dals, wash and add them to the pressure cooker with enough water. Cook until soft. ( 3-4 whistle)
  2. Add Butter in a heavy-bottom pan and fry ginger garlic paste with cumin seeds for one minute. Add onion and fry till translucent. Add chopped tomatoes and all the dry ingredients mentioned above.
  3. Fry the masala till tomatoes are fully cooked and the masala starts leaving oil.
  4. Add the cooked whole urad and rajma to the masala and stir. Cook for five minutes and as much water as required. The dal should neither be too thick nor runny. Add fresh cream to the cooked dal.
  5. Remove from heat and pour in a serving dish. Garnish with coriander leaves and serve hot with rice or naan.

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