Dal Makhani

Dal Makhani is a rich Punjabi dal of urad gram (also known as whole urad beans or black lentils) and rajma (red kidney beans), rather than the split lentils or peas used for most dals. The name literally means “buttery dal”.

Yields4 Servings
 1/2 cup (100g) urad gram (whole urad beans / black lentils)
 2 tbsp (25g) rajma (whole red kidney beans)
 Salt to taste
 1 tsp red chilli powder
 2 in ginger, chopped
 3 tbsp butter
 1 tbsp oil
 1 tsp cumin seeds
 6 cloves garlic, chopped
 1 large onion, chopped
 2 green chillies, split
 2 medium tomatoes
 1 tsp garam masala powder
1

Pick, wash and soak the pulses (urad gram and rajma) overnight in three cups of water. Drain.

2

Boil whole black gram lentils and red kidney beans in three cups of water with salt and half the red chilli powder for three whistles in pressure cooker. Add half the ginger.

3

Open the lid and see if the red kidney beans are totally soft. If not cook on low heat till the red kidney beans become totally soft.

4

Heat butter and oil in pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté until golden.

5

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

6

Add the cooked dal and red kidney beans along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

7

Simmer on low heat until the dals are totally soft and well blended. Serve hot.

CategoryCuisine,

Ingredients

 1/2 cup (100g) urad gram (whole urad beans / black lentils)
 2 tbsp (25g) rajma (whole red kidney beans)
 Salt to taste
 1 tsp red chilli powder
 2 in ginger, chopped
 3 tbsp butter
 1 tbsp oil
 1 tsp cumin seeds
 6 cloves garlic, chopped
 1 large onion, chopped
 2 green chillies, split
 2 medium tomatoes
 1 tsp garam masala powder

Directions

1

Pick, wash and soak the pulses (urad gram and rajma) overnight in three cups of water. Drain.

2

Boil whole black gram lentils and red kidney beans in three cups of water with salt and half the red chilli powder for three whistles in pressure cooker. Add half the ginger.

3

Open the lid and see if the red kidney beans are totally soft. If not cook on low heat till the red kidney beans become totally soft.

4

Heat butter and oil in pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté until golden.

5

Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.

6

Add the cooked dal and red kidney beans along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

7

Simmer on low heat until the dals are totally soft and well blended. Serve hot.

Dal Makhani