Dal makhni

One of the most popular dals, no North Indian menu is complete without this all time favourite. Made with whole black urad dal and rajma and of course lots of butter and cream, this is a creamy, rich and flavourful dish. This can also be made without butter and cream, but you will lose some of the taste. Some people like to use yogurt instead of cream.

Black urad dal – 1 cup
Rajma (kidney beans) – 1/4 cup
Butter/ghee/oil – 3 tbsp

For the gravy
Onion, diced – 1 large
Garlic, chopped – 4 cloves
Tomatoes, chopped – 3 
Green coriander – 2 sprigs
Ginger, grated – 1 tsp
Fennel seeds, 1 tsp

ingredients for gravy

Bay leaf – 1
Black cardamom – 2
Cinnamon stick – 2 (small)
Cloves – 6
Turmeric powder – 1 tsp
Garam masala – 1/2 tsp
Red chilli powder – to taste 
Salt – to taste

To finish
Cream – 4 tbsp optional
Kasuri methi, crushed – 1 tsp

Soak the dal and rajma overnight and cook in the pressure cooker till very well done, 7-8 whistles. Remove from cooker and mash well so the urad dal is not even visible. Grind all the gravy items and keep the paste ready. In a kadai heat the oil and add the whole spices. When they splitter, add the masala paste and fry till the oil separates. At this point I usually remove the whole spices as I don’t like biting into it. Add turmeric powder, chilli powder and the salt and mix well. Add the dal and mix well. You will need to let this cook on the stove top for 10-15 mins so that it all comes together. Finally, add the garam masala, cream and kasuri methi and mix well. Serve hot with rice, chapatis or naan. Serves 6.

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