Go Back
Print

Dal Makhani

Ingredients

  • ½ cup urad
  • 2 tbsp rajma
  • 1 tsp salt
  • 1 tbsp ghee
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 2 green chillies slited
  • ½ inch cinnamon
  • 2 cloves
  • 1 bay leaf
  • 1 black cardamom
  • 2 green cardamoms
  • ½ cup onion fine chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 cup tomato puree
  • ¼ cup milk
  • ¼ cup curd
  • 1 tsp jaggery
  • 2 tbsp chopped coriander

Instructions

  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain and pressure cook the dal with 2 cups water and 1/2 tsp salt for 10 to 12 whistles or till the dals are overcooked.
  3. Once the pressure cools down to open the cooker and mash the dal, keep aside.
  4. Heat ghee in a pan and add the cumin seeds, cinnamon, cloves, cardamoms, and bay leaf and let them splutter.
  5. Add the green chilies, onions and sauté till the onions turn golden brown.
  6. Add ginger-garlic paste and saute till the raw smell goes away.
  7. Add tomato puree and sugar and cook for 5 mins or till oil separates.
  8. Add chili powder, turmeric, coriander powder, and salt and saute until it starts sticking to the bottom of the pan.
  9. Add curd and cook till the oil separates for around 2 mins.
  10. Add the dal and water if required and simmer for 10 to 15 minutes.
  11. Add the milk and mix well. Simmer for 2 to 3 more minutes.
  12. Garnish with coriander leaves and serve hot.