Monday, March 6, 2017

Dal Makhani | Punjabi Dal Makhani (Red Kidney Beans and Black Gram Dal)

Punjabi Dal Makhani.jpg

Dal Makhani is a popular dish served at dinner parties at home and outside at engagements, marriages and any kind of functions big or small in north india. There are many ways to prepare it but this recipe comes straight from my mom’s kitchen and she definitely learned it from her mom. So here is a legacy recipe which I am sharing today from a punjabi household.

Serves: 4-5
Preparation time: soak time : 8 hours + 10-15 mins.
Cooking time: 1 hour


¾ cup whole black urad dal (black gram)
¼ cup rajma (red kidney beans)
3 cups water to pressure cook
1 teaspoon jeera/cumin seeds
1 or 2 green chillies
½ teaspoon turmeric powder
2 teaspoon garam masala powder
¼ red chilli powder
2 tablespoon ghee/butter
2 tablespoon ginger garlic paste
1 medium sized onion (finely chopped)
2 large tomatoes, pureed or 1 cup tomato puree
¼ to ⅓ cup low fat cream, 25% to 30% fat
Salt to taste


  1. Soak urad dal and rajma in a bowl and put enough water for 8 hours or overnight.
  2. After the dal is soaked for the mentioned time, drain the water and wash the lentils.
  3. Put it into pressure cooker and put 3 cups water, salt and turmeric powder and pressure cook on medium flame for 10 whistles. Once the pressure is over, open the cooker and check if lentils are done.
  4. You should be able to mash them. If not, cook for another 4-5 whistles. Make sure there is enough water and daal does not stick.
  5. Once, the lentils are cooked, mash it lightly with potato masher and keep the dal on low flame in open cooker.
  6. Meanwhile, we will prepare the tadka. Heat ghee/butter in a pan and add cumin seeds. Once it splutter, add in onions.
  7. As onions are golden brown, add in green chillies and ginger garlic paste.
  8. When the raw smell of ginger garlic fades away, about a minute, add tomato puree and mix well.
  9. Now add red chilli powder and stir. Keep the tadka on low flame and stir until you see ghee/ butter leaving the mixture.
  10. Put the prepared tadka into the dal which is being cooked at low flame. Stir well to mix the tadka with the dal.
  11. Keep the daal on simmer uncovered for about 20 minutes, stirring occasionally. Check the consistency of dal, it should be medium thick.
  12. Now, add in cream and garam masala, stir and cook for a minute.
  13. Garnish with ½ teaspoon of cream and Dal Makhani is ready to be served with naan, rotis, parathas or rice.

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