Dal Makhani

Dal Makhani

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  • 3/4 cup Red kidney beans
  • 1/2 cup whole Urad dal
  • 1 tbs Butter
  • 1 cinnamon
  • 2 cardamom
  • 1 tsp shah jeera
  • 2 – star anise
  • 1 tsp Nutmeg powder
  • 1 onion
  • 1 tbs Ginger Garlic paste
  • 2 Tomato
  • 1 tbs chili powder
  • 1 tsp turmeric powder
  • 1 cup of water
  • 1/2 cup milk
  • 2 tbs Cream
  • 1 tsp dried fenugreek seeds


    Soak red kidney beans and crud dal separately for 8 hours preferably overnight.
    Add the dals to a pressure cooker and cook for 5 to 6 whistles over a low -medium flame.
    Once the pressure is released, Dals have been cooked well, to check the doneness, gently press the dal it should be easily pressed. Keep aside.
    Now heat butter in saute pan, add shahi jeera, cinnamon, star anise, cardamom. Let it sizzle for a few seconds.
    Add Nutmeg Powder and stir for few seconds.
    Now, add chopped Onions and cook till the onions turn translucent.
    Add freshly ground ginger garlic paste and cook for 2 to 3 mins till the raw smell disappears.
    Add Tomato Puree, cook for 5 mins.
    Add chili powder and Turmeric powder.
    Keep Cooking the onion tomato masala with the spices for 5 mins till the raw smell disappears.
    Add cooked dals
    Add the required amount of leftover cooked dal water.
    Keep Stirring and cook for 3 mins.
    Now add 1/2 cup of milk
    Add some cream
    Cook for 3 mins and turn off the heat.


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