Dal makhani is a rich gravy made with black gram – whole urad dal (with skin) as main ingredient and rich ingredients like butter and cream to make it tasty and delicious.
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it. My friend Sangeeta who I always refer when I make or try something north Indian dish is away, then too, I chased her in mobile and took the recipe from her and tried, Dal Makhani.
I have updated this post with full video, the method might be slightly varying.
Dal makhani recipe
Prep Time: Overnight soaking | Cook time: 30 mins | Serves: 4
Click here for cup measurements
Ingredients
Rajma – 3 tablespoon
Red chilli powder – 1 teaspoon
Green chilli – 2
coriander powder – 1 & ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala powder – 1 teaspoon
Onion – 1
Tomato – 1, large
Milk/Cream – As needed
Butter – As needed (1 tablespoon)
Ginger, Garlic Finely chopped – 1 teaspoon each
To temper
Cloves – 2
Bay leaves – 1
Cumin seeds – 1 teaspoon
Butter – As needed (I used 1 tablespoon)
Method
- Soak urad dal,rajma for minimum 6 hours or over night. Next day, discard the water and pressure cook till done, say 5 whistles, with enough water(water level should be above the dal). You can add a pinch asafoetida (hing) while pressure cooking these dals for extra flavour.
- Drain and save the excess water and mash the dal with ladle. Chop onion, grind the tomato and keep aside. You can add chopped tomato too. Heat butter in a heavy bottomed vessel,add the To Temper table Ingredients. Add the finely chopped ginger and garlic and fry till golden brown. Add slit green chilli.
- Add the onion and fry till transparent.
- Add the ground tomato paste, salt and fry till oil separates.
- Add the red chilli and coriander powder, garam masala, turmeric (add more butter if desired)
- Now add the water drained from the dal and boil for 2-3 minutes..
- Add the mashed dal and mix well.
- Add cream at this stage and adjust the consistency.(add butter if desired)
- Cook in low flame for couple of minutes and stir in between.
Notes
- Rajma takes more time than urad dal to get soaked. Choose red variety rajma for easy cooking.
- After adding cream, it should be cooked in low flame. If not adding cream, you can add milk in place of water and just butter is enough for richness.
- Stir in between every now and then to avoid dal getting burnt at the bottom of the pan.
Finally garnish with ginger strips and butter/cream and serve with roti/nan/rice.
Wowowow ..Cool ..I love dal makani …my fav ! hey looks soo rich and yummy ! Nice clicks too
Omg… I'm making this tomorrow! Your recipe seems very easy and it looks so delicious!
Looks yum n perfect…
This looks amazing! Enjoy spending time with your parents! 🙂
This looks absolutely delicious … I love this
I love this…Nice n creamy…..Enjoy time wid ur parents..
Hmm, looks good..have rajma @home..will try this 4 sure:)Enjoy with uncle , aunty:)
OMG..looks sooo tempting 🙂 I want to have that bowl of dal and little rice for my lunch 😀
We all love dal makani.almost i follow the same method except using cinnamon and bay leaf.pictures as usual,amazing.enjoy ur time with ur parents.
Oh wow love that creamy and silky texture….Iam ready with my rotis…parcel that dal bowl….awesome color and yummylicious….
wow dal makhani my favorite dal looks so creamy yum yum.
The DM looks so rich and creamy! I will refer to this the next I make this dish. I always have a problem getiing the texture right.
I love dal makhani and this looks so so creamy yummy delicous.
Oh that looks perfect Raks.. i love dhal makhani too so creamy and good. Have fun with your parents.
Wow.. Perfect picture Rak's. It's so tempting,looks so comforting and healthy too.
Rich and prefect dal makhani…looks too delicious Raks!
What lovely pictures! The dish looks so tempting andd gorgeous 🙂
Dal Mmakhani looks great. You are blogging when your parents are here??? If it was me, I would have happily gone on a break until my parents leave. Have a nice time…
vvooooo…dal makhani…so rich with lots of cream…just rotis are missing..
Dal makhani explained perfectly. Thanks for this lovely recipe.
looks gorgeous!! I never tried it at home, but tasted many times in the restaurants! Thanks for the mouth-watering recipe 🙂
wow!, cool, absolutely perfect, anytime I love this, pictures are perfect and good explanation, you really have got lot of patience dear, step aby step photos and explanation…, enjoy ur time with ur parents…
Wow this is my fav.. lovely pic as usual. looking perfect and creamy..
Wow … delicious recipe & the picture is really great .
Lovely curry!..V likes it a lot though I have not tried yet 🙂
One of my fav one! Lovely clicks too……u made it sound so easy.thanks for sharing:)
My favorite, looks creamy!!
Yummyyyy…Looks so delicious & creamy..
Looks rich and delicious.
creamy tasty and a delicious dish!!! Makhani has come out well, you made it like a pro!!!
I made this…tastes really good and looks as good as yours. 😉
Thank you for the recipe. Your recipes always work well for me.:)
wow..yummy post raji…
Thankyou TBC for your feed back :))
Looks yummy and rich!
Very Nice click, Dal Makhani looks absolutely delicious.
aww..tempting me to go right now n try this..but I have my urad dal in white color..tat green color is confusing me..:(
The pics looks superb.Nice recipe!
Yummy! Its looks perfect and must have tasted great too…
yum yum~~~
I made this and it was AWESOME! Absolutely perfect recipe! My daughter and I ate it up and loved every bite… Thanks for sharing your recipe 🙂
Wowww…
looks delicious… perfect presentation.. 🙂
Hey the Dal Makhani looks so creamy n delicious…Would have enjoyed na…
Sorry, if I am wrong…Just a beginner in cooking.
In the ingredients, shouldn't it be whole moong dal instead of whole urad dal?…In the pics, I see that it is whole moong dal
No priya,IT IS URAD DAL….in the picture it is the urad dal,I donno why,but after soaking the skin turned out to be dark green than black that time,but IT IS urad …I have another recipe with whole moong dal,do check out 🙂
Hi Raji,
Today i prepared this dish n it was really delicious.Its going well not only with chapathi but also with rice.
Thanks sudha for feedback,I too love a lot with basmati rice 🙂
Hi Raji,
Today only i tried this dish n it turned out well.My hubby also liked it a lot.It was really tasty n good n was nice with the rice also
Hello,
do u know where can we get cream ? i checked in mustafa and little india both but could not find….
Sure you can find it in Mustafa where they keep curd and all those things. I Saw tinned cream (nestle) in fair price where they keep cheese and all. There is also one brand called emborg in which you can find 'cooking cream' It is in fairprice.
Wow I tried this recipe. It came out very well. Thanks forsharing a lovely and delicious recipe
Wow,I tried this recipe. It came out really well just like restaurant taste.
Hi,
Can you please tell me how to m
ake cream at home plz….???
hi, i have skimmed milk at home. can i use it in this recipe? will it taste good? btw, its boiled milk only right?
not sure. you can try. If the milk is homogenous and pasturised milk then you can add as such
can i use the dal without skin?
Hi Raks,
Is whip cream and cooking cream same? If yes, can i use whip cream in this receipe?
No I dont think both are same, use nestle tinned or tetra pack cream. Or available fresh cream
You have mentioned, in the Dal Makhani recipe:
Cinnamon/Pattai and
Cloves/Lavangam.
Actually Cinnamon is Lavangap Pattai. Cloves is krambu.
After soaking the dhal, do you throw away the water and add new water to pressure cook it? Thx.
Hi, what is your usual measurement of "1 cup" for rice or dal or curd that you mention in any of your recipes?
BTW, awesome recipes, every single one I have tried has come out perfectly 🙂
my one cup is 240 ml 🙂
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