Dal Makhani | How to make Dal Makhani

0.0 from 0 reviews
Rate It!
By Madhu 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 is a popular aromatic and delicious dish. You can try making this amazing Dal Makhani in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Dal Makhani by Madhu Makhija has detailed steps with pictures so you can easily learn how to cook Dal Makhani at home without any difficulty. Dal Makhani is enjoyed by everyone and can be served on special occasions. The flavours of the Dal Makhani would satiate your taste buds. You must try making Dal Makhani this weekend. Share your Dal Makhani cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Madhu Makhija for inputs. In case you have any queries for Dal Makhani you can comment on the recipe page to connect with the Madhu Makhija. You can also rate the Dal Makhani and give feedback.

  • 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.

Reviews for Dal Makhani (0)

Cooked it ? Share your Photo