Dal Makhani


  • 3/4 cup Urad Dal
  • 1/4 cup Rajma
  • 1 large onion roughly chopped
  • 2 Medium tomatoes
  • 2 Green Chilies
  • 3-4 cloves of Garlic
  • 1/2 inch Ginger
  • 1/2 inch Ginger
  • 1 tsp Red Chili powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 1/2 cup Cream
  • 1/4 cup Milk
  • 1 tbsp Ghee


Step 1 : Soak and Prepare the pulses
Soak Urad dal and Rajma in water overnight.
Pressure cook urad dal and rajma for about 30minutes until well cooked.
They should be a little on the overcooked side.
Step 2 : Prepare Dal Makhani
In a pan heat butter and saute the cumin seeds about half of the chopped chilli, garlic and ginger.
Puree the onion and saute till cooked.
Puree the tomato and cook till it starts leaving the sides of the pan.
Add in all the spices and cook for 2-3 minutes.
Add the cooked pulses along with 3 cups of water.
Also, add in the milk and cream. Adjust salt as required.
Step 3 : Simmer for an hour
Simmer for at least 1 hour. You can cook longer for better results.
After 1 hour, you’ll see the dal has thickened a lot.
To have a less thick gravy you can add some hot water and simmer a bit.
Step 4 : Prepare the Tadka
In a ladle, add ghee and the remaining garlic chilli and ginger and roast over flame for 2-3 minutes.
Add this “tadka” to the Dal and its ready to be served alongside Gralic Naan.
The recipe for Garlic Naan is shared in the this post.

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