Dal Makhani
Dal Makhani

A creamy and buttery gravy made of whole urad dal, rajma and channa dal. Slow cooked and simmered to get a delectable rich dal. Perfect to make ahead for weeknight dinner and a great crowd pleaser.

Ingredients

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    Whole black gram-100 gm (Soaked for 7-8 hours)
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    Split Bengal gram (Chana dal)- 50 gm (soaked it for 7-8 hours)
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    Chopped ginger-2 inch
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    Chopped green chilli-2
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    Finely Chopped onion-2 (medium)
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    Grated garlic-12 to 15
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    Grated ginger-2 inch
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    Tomato puree-100 gm (1 cup)
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    Fresh cream-100 gm
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    Butter/ghee-50 gm
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    Turmeric powder-1 tsp
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    Red chili powder (Kashmiri)-1 tsp
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    Garam masala powder-1/2 tsp
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    Salt to taste

Method

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    Add soaked black gram and split Bengal gram in a pressure cooker.
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    Add 1.5 glass of water and 1/2 tsp salt, close the lid and boil it for 5-6 whistle on high flame.
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    Turn off the flame and let the pressure cooker cool down.
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    Heat a pan, keep the flame on medium and add butter, let it melt.
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    Add grated garlic and ginger, fry it for a minute.
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    Add chopped onion, fry it for 3-4 minutes.
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    Add turmeric powder and red chili powder, fry it for few seconds with onions.
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    Add tomato puree, mix it and cook it for 2-3 minutes.
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    Add boiled dal, mix it and cook it for 2 minutes, keep stirring.
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    Reduce the flame to low-medium, add one glass of water, cover the pan and cook it for 5-7 minutes.
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    Add cream and mix it, add salt and garam masala powder, cover the pan and cook it for 2-3 minutes.
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    Turn off the flame, garnish with butter and cream and serve hot.