Dal Makhani


1 cup Black Urad Dal
2 tblsp Rajma / Red Kidney Beans
1 tsp Cumin seeds
6 cloves Garlic (I use 1/2 tsp garlic paste)
2 inch Ginger (I use 1/2 tsp ginger paste)
1 tsp Garam Masala
1/2 cup fresh cream (I use heavy cream)
1 tsp Red Chilli powder
2 tomatoes
1 onion
1 tbsp Oil/ghee (I always use ghee as it gives a nice flavor)
Salt to taste


1. Wash and soak whole black urad and rajma overnight.

2. Finely cut onion, ginger and garlic.

3. Cook the soaked dal and rajma in three cups of water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.

4. Finely cut tomatoes.

5. Heat oil/ghee in a thick-bottomed pan and add cumin seeds. When it starts to crackle, add chopped onions and fry till golden brown.

6. Add chopped ginger, garlic and tomotoes. Simmer the heat and let it cook till the oil starts to separate, stirring in between to ensure it doesn't stick to the pan.

7. Add boiled dal and rajma to this.

8. Adjust seasoning.

11. Add garam masala and simmer on very low heat for 15 minutes.

12. Add fresh cream and let it simmer for another 5 minutes.

13. Serve hot with Naan or Paratha.

No comments: