This hugely popular North Indian Recipe is my personal favourite. I make it very often, more so because it’s loved by my baccha equally. Visits to restaurants see us ordering this dish, much to the woe of my hard-core non-veg husband! Nonetheless, we continue to eat and relish it countless times with the same gusto. Come winter and there’s nothing more comforting than a piping hot bowl of rich, thick Dal Makhani with some steamed rice or plain paranthas. Bliss! So, without further drama, this recipe is for all you people out there who love their proteins in this form! Read on.
Dal Makhani / Kaali Dal
- Prep Time
- Cook Time
- Approx 1/2 kg of Dal
- Difficulty Level Moderate
- (5 /5)
- 1 rating
- 1 cup whole black urad ( black gram) soaked overnight
- 1/2 cup rajma (kidney beans) soaked overnight
- 1 tbsp oil/ghee
- 1 tsp cumin/ jeera
- 1/2 tsp hing
- 2 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp kitchen king powder
- 1 tsp kasuri methi
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 slit green chilli
- 1 medium-sized onion, finely chopped
- 2 tbsp tomato puree
- 1 tbsp fresh cream
- salt to taste
- Pressure cook the soaked rajma and urad in 3 cups of water for 5 whistles with a little salt. This makes the lentils cook faster and makes them soft.
- In a kadhai, heat oil/ ghee and jeera, slit green chilli, hing and the finely chopped onions. Saute well.
- Add the ginger paste, garlic paste and saute till the raw smell goes away. Put in the tomato puree. Saute this masala till oil separates. Now you can either use this masala as it is or grind it if you want a smoother texture.
- Add in the red chilli powder, garam masala, kitchen king masala and the cooked rajma and urad.
- U can simmer this on a low flame for about 30 minutes for a rick, thick gravy or pressure cook it for 1 whistle if you are hard-pressed for time.
- Add the crushed kasuri methi and salt to taste in the end. Put in the fresh cream for a creamier gravy.
- Garnish with a swirl of cream and enjoy hot with rice or parantha or roti.
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