Dal Makhani
Whole black beans and kidney beans in a butter and cream sauce
Servings Prep Time
6people 20minutes
Servings Prep Time
6people 20minutes
  • Whole black beans(Urad Dal) – 1 1/2cups
  • Red kidney beans(Rajmah) – 1/2cup
  • Cream 1cup
  • Onion(large) – 1no
  • Tomato(chopped) – 3nos
  • Garlic pods(minced) – 6nos
  • Ginger(minced) – 1inch
  • Cumin seeds(Jeerakam) – 1tsp
  • Red chilly powder or Kashmiri red chilly powder – 1tsp
  • Garam masala powder – 1tsp
  • Turmeric 1/4tsp
  • Ghee 4tbsp
  • Coriander leaves (for garnishing) –
  1. Soak dal over night and pressure cook or slow cook dal with some ginger, salt and turmeric. Around 4 whistles should suffice.
  2. :- Slow cooking may make it creamier.
  3. Mash with the back of a spoon.
  4. Heat ghee in a pan and splutter cumin seeds.
  5. Add chopped onion and saute until golden brown.
  6. Saute ginger and garlic for a few secs.
  7. Add tomatoes and saute until the ghee separates.
  8. Add chilly powder and pour cooked dal into this or vice versa.
  9. :- Add water as reqd.
  10. Let it simmer for about 10 – 15 mins or until it reaches desired consistency.
  11. Add cream, some coriander leaves, kasoori methi and garam masala and let it simmer for another 5 – 10 mins.
  12. Garnish with remaining coriander leaves and kasoori methi.
  13. :- For a healthier option, you can use yoghurt instead of cream or 1/2 cup of yoghurt and 1/2 cup of cream or low-fat milk.