Dal Makhani/ Daal Makhani | How to make Dal Makhani/ Daal Makhani

By Lubna Karim  |  27th Jul 2015  |  
4.8 from 13 reviews Rate It!
  • Dal Makhani/ Daal Makhani, How to make Dal Makhani/ Daal Makhani
Dal Makhani/ Daal Makhaniby Lubna Karim
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

3068

13





About Dal Makhani/ Daal Makhani

Flavoursome combo of dal and spices....

Dal Makhani/ Daal Makhani is one dish which makes its accompaniments tastier. With the right mix of flavours, Dal Makhani/ Daal Makhani has always been everyone's favourite. This recipe by Lubna Karim is the perfect one to try at home for your family. The Dal Makhani/ Daal Makhani recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dal Makhani/ Daal Makhani is few minutes and the time taken for cooking is 40 minutes. This is recipe of Dal Makhani/ Daal Makhani is perfect to serve 4 people. Dal Makhani/ Daal Makhani is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dal Makhani/ Daal Makhani. So do try it next time and share your experience of cooking Dal Makhani/ Daal Makhani by commenting on this page below!

Dal Makhani/ Daal Makhani

Ingredients to make Dal Makhani/ Daal Makhani

  • ½ cup whole Black gram
  • 3 tbsp. Red kidney beans/Rajma
  • 1 Onion finely sliced
  • 1 Tomato finely chopped
  • 1 ½ tbsp. Red chili powder
  • ½ tbsp. Turmeric power
  • 1 tbsp. Garam Masala
  • 1 tbsp. Cumin seeds
  • 1 tbsp. Ginger julienne
  • 3 tbsp. Butter
  • Salt
  • 2 tbsp. fresh Cream

How to make Dal Makhani/ Daal Makhani

  1. Thoroughly wash and soak whole black gram and rajma in enough water for 7-8 hours or overnight.
  2. Following day drain the water & add these to pressure cooker with enough water. Pressure cook until soft (for 3-4 whistles). Once the pressure settles down, using a strainer collect the water and black gram and rajma separately.
  3. Add butter to a heavy bottom cooking pan & fry in ginger juliennes along with cumin seeds for 1 minute. Now add sliced onions, fry till transparent.
  4. To this add chopped tomatoes, red chili powder, salt, garam masala and turmeric powder. Fry till tomatoes are cooked.
  5. To this add above pressure cooked black gram and rajma. Saute for a minute and add 1 cup of water reserved from step 3.
  6. Taste for salt and stir on low flame, cook covered until lentils turn soft. Add dollop of fresh cream and remove from heat. Serve hot as a side dish with roti or rice.

Reviews for Dal Makhani/ Daal Makhani (13)

ume hanya month ago

Delicious
Reply

Geeta Hemit2 months ago

Awesome
Reply

swati borase3 months ago

very tasty dish....
Reply

Daffodils Soma3 months ago

Mouth watering
Reply

Panwar Sonika7 months ago

I love it
Reply

Anjali Mangsulikar8 months ago

My daughter loves it, i'll try it with red rajma nxt time
Reply

Parveen Haneef10 months ago

Used to make earlier but with oil this time turned out great with butter
Reply

Komalasuri Komalasuria year ago

Reply

Saptami Banerjeea year ago

Reply

Ritu Gaur Sharmaa year ago

Reply

Renu Kanwara year ago

Reply

Deeksha Bokre2 years ago

Reply

Anitha Shankar2 years ago

Reply

Cooked it ? Share your Photo