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Recipes >> Daal, Lentils, Beans, Lobia Recipes > Dal Makhani

Dal Makhani

Dal Makhani
Prep Time
Overnight
Cook Time

25 Mins
Serves

4-6
Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Add the dals and salt with 2 cups of water and pressure cook till the dals are overcooked.
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Source:  KhanaPakana.com
22 Ratings
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Ingredients

  • Whole urad (whole black lentils) 3/4 cup
  • Rajma (kidney beans) 2 tbsp
  • Cumin seeds (jeera) 1 tsp
  • Green chillies, slit lengthwise 2
  • 1"stick cinnamon (dalchini) 25 mm
  • Cloves (laung / lavang) 2
  • Cardamoms (elaichi) 3
  • Chilli powder 1 tsp
  • Turmeric powder (haldi) 1/4 tsp
  • Dry ginger powder (soonth) 1/4 tsp
  • Fresh tomato pulp 1 1/2 cups
  • Cream 3/4 cup
  • Butter 3 tbsp
  • Salt to taste
  • For the garnish:
  • Chopped coriander 2 tbsp
  • Butter 1 tbsp

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Cooking Directions

  1. Clean, wash and soak the whole urad and rajma overnight.

  2. Drain and keep aside.

  3. Add the dals and salt with 2 cups of water and pressure cook till the dals are overcooked.

  4. Whisk well till the dal is almost mashed.

  5. Heat the butter in a pan and add the cumin seeds.

  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.

  7. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.

  8. Add the dal mixture, 3/4 cup of water and salt if required and simmer for 10 to 15 minutes.

  9. Add the cream and mix well.

  10. Serve hot garnished with the coriander and butter.

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Comments posted by users for Dal Makhani recipe:

  1. GOOD

    on Dec 25 2009 9:23AM Report Abuse Guest

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