Dal Makhani

April 18th, 2008 filed under Dal (Lentils), Gluten Free
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Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with naan (oven-baked flat bread) or tandoori roti (oven-baked whole wheat flat bread).

Serves 2 to3.Dal Makhani

Ingredients:

  • 1/2 cup whole urad dal (available in Indian grocery stores)
  • 1/8 cup red kidney beans (Rajma)
  • 1 teaspoon grated ginger
  • 1 minced green pepper or adjust to taste (Hari Mirch)
  • 1/2 teaspoon turmeric (Haldi)
  • 3/4 teaspoon salt
  • 1/2 teaspoon mango powder (Amchoor)
  • 1/4 teaspoon garam masala
  • 1/4 cup cream
  • 2 tablespoons ghee or clarified butter
  • 1/2 teaspoon cumin seed (Jeera)
  • Pinch of asafetida (Hing)
  • 3 to 4 whole red chilies (Sabut Lal Mirch)
  • 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

  • 1/2 tablespoon shredded ginger

Method:

  1. Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
  2. Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili.
  3. Set to cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
  4. Turn off the heat. Wait until steam has stopped
    before opening the pressure cooker. The dal and kidney beans should be soft and tender.
  5. Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
  6. Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.
  7. Heat the ghee in a small
    saucepan. Test the heat by
    adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
  8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
  9. Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
  10. Garnish with shredded ginger.

If you enjoyed the recipe for Dal Makhani, here are more great recipes you should try from Manjula's Kitchen.

167 Responses to “Dal Makhani”

  1. SB says:

    Namaste Manjulaji

    Really enjoy your recipes, tips and videos. I want to try out the recipe for Dal Makhani. I see two ingredients listed: garam masala and amchur. Where do they get added? In the pressure cooker or later during the ‘final tadka’ stage. Could you please clarify? Thank you, SB

  2. Uma Nambiar says:

    Hi Manjula,
    Thanks a lot for sharing this recipe. Had this recipe prepared twice.

  3. Jared Bernard says:

    Your website is fantastic! My sweetie and I love dal makhani and have had it many times. The blend of creamy dal and spices is absolutely heavenly. Thank you for all the terrific recipes!

  4. Yasmin says:

    Hi Manjula Aunty, Thanks a lot for the nice recipes I got to know few days ago. I made the bhel puri, the toovar daal, the cilandro chutney, the tamarind chutney and aloo baigna. They all came out very nice. Please could you tell me how much ml is a cup because I have different sizes of cups. Thank you again for sharing your recipes with us. God bless you

    • rabiavernon says:

      Hi Yasmin,

      I was figuring this out the other day and it turned out to be 250ml’s per cup

      Hope this helps :-)

      Rabi’a

  5. Andy says:

    Manjula, hi — this sounds delicious! I love Dal Makhni and would enjoy making it. Is there an alternative method to cooking it without a pressure cooker that you could recommend. I don’t own a pressure cooker. For example, cooking it overnight in a slow-cooker perhaps?

    Thanks

  6. James says:

    Oh mercy sister! Thank you so much for sharing this recipe! So Delicious! When I ate it combined with the Tandori Roti, I wept for joy! Oh! God bless you.

  7. Harpreet says:

    Manjula aunty,
    Pla tell me is it sour cream? And if I don’t get cream,what can I replace cream with?

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