Wednesday, 28 December 2011

Dal Makhani

Dal Makhani is a simple to make, yet super delicious dal. Before I tried this, whole urad with peal is not a dal we used to buy at home. The pealed one is used for making idli/dosa batter, medu vada etc. I have been making this for 3-4 years now. Personally I feel it tastes great when made on the spicier side and also when consumed as soon as it is made.


Whole Urad Dal (Unpealed) 1 cup
Rajma 1/4 cup
Channa dal 1/4 cup

Onion 1 big finely chopped
Tomato 2 finely chopped
Ginger 1 inch bit
Garlic 2-3 cloves
Green Chillies 4 slit
Garam Masala 1 tsp
Chilli Powder 1/2 tsp
Milk or Heavy Cream 1/2 cup
Coriander Leaves for garnish

Oil, Butter and Salt as needed

Method of Preparation

1. Soak the dals together overnight. Cook well in a pressure cooker for 4 whistles. It should be well cooked.

2. In a pan, heat some oil/butter (or combination) and add the onions, ginger,  garlic and green chillies

3. When the onion starts to brown, add the tomato and cook till oil starts to ooze.

4. Add the chilli powder, garam masala and salt.

5. Add the cooked dal and milk (or heavy cream) and bring to a boil. Simmer for some time.

6. Garnish with coriander leaves and serve with roti or rice.


  1. My fav dal recipe.. looks absolutely inviting !!
    Indian Cuisine

  2. Delicious..Yummy one to try it asap


  3. Please find more punjabi and sindhi recipes