Wednesday, July 2, 2014

Dal Makhani


Whole Black Gram- 1 cup
Kidney Beans - 1/4 cup
Tomatoes - 4 large
Cooking Oil - 1 tablespoon
Unsalted Butter - 1 tablespoons
Bay Leaf - 2
Cumin Seeds - 1 1/2 teaspoons
Green Chilli, shredded - 1 tablespoon
Onion - 2 medium sized
Ginger Garlic Paste - 1 1/2 teaspoon
Spice Powder - 1 tablespoon (click on 'Spice Powder' to get recipe)
Salt to taste
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1/8 tsp
Fresh Cream (thick) -  6 tablespoons

For Garnishing:

Coriander Leaves, chopped  - 1/4 cup


  1. Wash whole black gram and kidney beans together and soak in water overnight.
  2. Discard the water used for soaking.
  3. Pressure cook whole black gram and kidney beans, adding little water and salt. Cook until soft.
  4. Once cooked, slightly mash the cooked gram and beans, while still hot. Keep aside.
  5. Boil tomatoes with sufficient water until the skin of tomatoes separates and the tomatoes are soft. Allow it cool.
  6. Blend the tomatoes(without water) into smooth paste.
  7. Strain the prepared tomato paste by passing through a strainer to collect puree. Keep aside.
  8. Chop onions.
  9. Heat oil in a pan.
  10. Add butter. Adding oil avoids the butter from charing.
  11. When the butter melts, add cumin seeds and bay leaves.
  12. When cumin seeds start sizzling, add shredded green chillis. Saute for a minute.
  13. Add chopped onions and ginger garlic paste. Saute until onion turns translucent in color.
  14. Add tomato puree. Let it cook for 4-5 minutes.
  15. Add spice powder, red chilli powder, turmeric powder and salt(do not forget that you have added salt while you pressure cooked gram and beans). Mix well.
  16. Add pressure cooked gram and beans, mix well. Set the flame to low and let it cook for nearly 15 minutes for the gravy to thicken.
  17. Pour the fresh cream, cook for another 2-3 minutes.
  18. Garnish with coriander leaves.
  19. Serve hot with rotis, naans or with steamed rice/jeera rice.


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