Dal Makhani

Ingredients

• 3/4 cup Black gram dal (urad dal, split) (Rinse well and soak overnight)
• 1/4 cup Red kidney beans (rajma) (Rinse well and soak overnight)
• 1 tablespoon Vegetable oil (For sautéing)
• 3 tablespoons Butter (2 tbsp for cooking, 1 tbsp for finishing)
• 2 medium Onion (Finely chopped)
• 1 teaspoon Ginger‑garlic paste (Store‑bought or homemade)
• 4 medium Tomatoes (Pureed in a blender)
• 2 teaspoons Kashmiri red chili powder (Mild, gives deep red color)
• 1 teaspoon Cumin powder
• 2 teaspoons Coriander powder
• 1 teaspoon Salt (Adjust to taste; optional extra ½ tsp during cooking)
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh cream (Optional, for extra richness)

Instructions

1. Soak the legumes

   Rinse 3/4 cup black gram dal and 1/4 cup rajma beans under running water, then place each in separate bowls with plenty of water. Soak overnight (at least 8 hours).

   Time: PT10M

2. Pressure‑cook the dal and rajma

   Drain the soaked beans, combine them in the pressure cooker, add enough fresh water to cover by about 2 inches, close the lid and cook on high heat. Once pressure is reached, cook for 5‑6 whistles (≈20 minutes).

   Time: PT20M

   Temperature: high

3. Simmer the cooked beans

   Allow the pressure to release naturally, open the cooker, and let the dal sit for another 20 minutes on low heat to become extra‑soft.

   Time: PT20M

   Temperature: low

4. Make tomato puree

   Roughly chop the tomatoes and blend them in a blender or mixer jar until smooth.

   Time: PT5M

5. Sauté onions

   Heat 1 tbsp oil and 2 tbsp butter in a kadai over medium‑high heat. Add the finely chopped onions and sauté until golden brown (≈8 minutes).

   Time: PT8M

   Temperature: medium-high

6. Add ginger‑garlic paste

   Stir in 1 tsp ginger‑garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium-high

7. Cook tomato masala

   Pour the tomato puree into the pan, add a splash of water to de‑glaze, and cook on medium heat, stirring occasionally, until the mixture thickens and oil begins to separate from the masala (≈10 minutes).

   Time: PT10M

   Temperature: medium

8. Add spice powders

   Stir in 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 2 tsp coriander powder, and 1 tsp salt. Mix well for 2 minutes.

   Time: PT2M

9. Combine dal with masala

   Add the cooked dal to the masala, pour in 1 cup water, and stir to blend. Bring to a gentle boil, then reduce to medium‑low and simmer for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: medium-low

10. Finish with garam masala

    Stir in 1 tsp garam masala and cook for another 2 minutes.

    Time: PT2M

    Temperature: medium-low

11. Add butter and cream

    Turn off the heat, add the remaining 1 tbsp butter and 2 tbsp fresh cream. Mix gently until melted and incorporated.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

30g

Fat

15g

Fiber

8g