Apr 3, 2014

Dal Makhani

I just love this Dal Makhani.  Gravy with so nutritious lentils.  When we were in Delhi, we had a chance to live in Intercontinental Hotel for more than a month.  They have a restaurant inside called Singh Sahib and they make this dal makhani  and Dahi wali Bindi so nicely that we literally fell in love with this dish.  Even though I like this dish, I have never tried it personally at home.  This time I wanted to try this at home and finally I had a chance last week to try this dish and luckily it came out good...
Here goes the recipe.


  1. Rajma beans - 1/4 cup
  2. Black Urad Dhall - 1/2 cup
  3. Green Moong Dhall - 3 tbsp (optional)
  4. Low fat milk - 1/2 cup
  5. Butter - 1 tbsp
  6. Cumin Seeds - 1/2 tsp
  7. Onion - 1/2 cup ( finely chopped)
  8. Ginger-Garlic Paste - 1 tsp
  9. Chilli Powder - 1 tsp
  10. Coriander Leaves - 2 tsp
  11. Fresh tomato Puree - 1 cup (Grind 2 fresh tomato and make it a puree)
  12. Salt to taste
  • Soak Rajma, Moong Dhall and Black Urad Dhall over night or 8 hours atleast.
  • Pressure cook it upto 5 to 7 whistles.  When the pressure is released, open it add the low fat milk to it and keep it aside.
  • Take a pan, preheat butter, splutter cumin seeds. Add finely chopped onion to it and saute it until it becomes golden color. 
  • Add ginger garlic paste to it and saute for couple of minutes.
  • Now add tomato puree to onion mix along with turmeric powder, chilli powder and let it boil for couple of minutes.
  • Now add the cooked dhall to it along with required amount of salt and let everything cook in medium flame for atleast 7 minutes.
  • Add fresh coriander leaves to it and switch off the stove.
  • Serve it hot with Roti/Chapati/Rice.

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