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Dal Makhani is a very popular Punjabi side dish made with whole urad dal and rajma.
Dal Makhani is a type of lentil dish that originates from the Indian subcontinent. It is typically made with whole black lentils, butter, and cream, which are simmered for a long time to produce a thick and hearty dish. The dish is traditionally served with naan or roti.
Dal Makhani is a rich creamy dal in a butter gravy. Originated in Punjab, the dish is very popular all over North India. No special occasion is complete without this dish. Made using black urad dal, rajma and spices, this delicious side dish is served with roti, naan, pulao or jeera rice.
In many places, it is also served as a warm soup during winter months.
Dal Makhani
Dal Makhani is a very popular Punjabi side dish made with whole urad dal and rajma.
Ingredients
- 1 cup Whole Black Urad Dal
- 1/4 cup Rajma soaked overnight
- 2 to 3 Green Chillies finely chopped
- 1 Tomato finely chopped
- 1 Onion finely chopped
- 1 sprig Coriander Leaves chopped
- 1 to 2 tsp Garlic Paste
- 1 to 2 tsp Ginger Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- as per taste Red Chilli Powder
- 1/2 tsp Dhania Powder (Coriander Powder)
- 1/2 tsp Garam Masala Powder
- 1/2 cup Curd
- 1/2 cup Fresh Cream
- 2 tbsp Butter
- Oil for frying
- as per taste Salt
Instructions
- Cook rajma and urad dal with water and a bit of salt in a pressure cooker for 20 to 25 minutes.
- When soft, squash and boil the rajma and urad dal for another 15 to 20 minutes.
- Stir in fresh cream and curd to the dal.
- Take a heavy bottomed pan and heat some oil in it.
- Add cumin seeds.
- When the seeds start to splutter, add garlic paste.
- Fry until light brown.
- Now put onions and saute.
- To this add tomatoes, green chillies and ginger paste.
- Fry till the tomatoes become soft.
- Now add dhania powder, chilli powder, turmeric powder and salt.
- Fry for 1 minute.
- Pour in the dal and cook on medium flame.
- When the dal starts boiling remove from heat.
- Add garam masala powder and butter.
- Garnish with coriander leaves.
- Serve with rice, chapathi.
36 comments
amazing,mouth watering,awesome i like it very much.yummmmmmmmmmmmmmmmmmmmmmy.
Excellent receipe
please tell me the best recipes of dal makhani and aloo ki sabzi
Awesome
V good
this is fair dish
its simply AWESoooooooooome I was in hurry with guest arrival to cook it up and I got sorted in lesser time and with a delicious cuisine… just love it..
good, nice receipe
its good in taste and flavour.
The instructions provided here are excellent.But it would be more helpful if u also attach the video of each item prepared by a good chef……Thanks
its really excellent work!!!!!!!!!!!!!!!!!!!
dal makhani is excellent…its very delicious for vegetarians
it’s wonderful sidedish of chappathi
excellent
excellent
excellent
after trying ur recepies i will always try ur reciepies because u became my favourite chef. THANK YOU.
GOOD
YAMMMMMMMMMMMMMMMMMMMMMMMMMMMMMEY
its nice……..yyyyyyyaaaaaaaammmmmmmmmmiiiiiiiiiiii….. sssuuuppppppp……… sssssuuuupppp………
its great
its yummy,great
its yummy,great
Yummmmmmmmmmmmmmmmmy
jus wanted to ask do we need to pressure cook dal and rajma separately or together???
hai,this is meenaiyer,
all ur receipe’s are very excellent, i have some fresh cream powder what can i do with that.
its a very cool n delicious…..dish…….i enjoyed eating……..
it’ really good & fast to cook delicious dal.
It’s really cool & fast to cook
I have a query, usually we add garlic ginger then add other things, but here it is not cooked seprately rather added with puree, plz let me know??
When you add it first, the taste and flavour gets lost by the cooking that is done.
but if u add at a later stage, the taste is evenly spread and does not get lost.
it works
gud and thnx
It’s really good
excellent
good
This is quite an excellent recipe. Personally i would have liked to see a hint of butter in the garnish to give it a more rich finish.