Dal Makhani is a popular Indian dish. It is quite easy to prepare but does require a good amount of time. I came across this recipe on Vahrehvah’s website few years back and have prepared this couple times. The richness of the dish and the amount of time required for cooking, it is definitely not your everyday meal but good for special occasions or get-togethers. It could be paired with grilled meat or kabobs along with some Naan, Jeera Rice and Kachumber or simply serve with some Jeera Rice or Naan.
Preparation Time: 15 minutes
Dal Soaking Time: 8 hours or more
Cooking Time: 1 hour 30 minutes
1/2 cup Whole Urad Dal (Black Gram)
1/8 cup Red Kidney Beans
1 tablespoon Oil
1 teaspoon Cumin Seeds
Whole Spices – 2 Cloves, 2 Cardamom Pods, 1 - 2” Cinnamon Stick, 2 Bay Leaves
2 teaspoons Ginger – grated or finely chopped
2 teaspoons Garlic – crushed or finely chopped
1/2 teaspoon Turmeric Powder
3 to 4 Tomatoes – blend to puree (about 1 3/4 cups)
3 teaspoons Red Chili Powder – adjust to taste
1 teaspoon Coriander Powder
Salt to taste
3 tablespoons Butter
1/2 tablespoon Dry Fenugreek Leaves
1/4 cup Heavy Whipping Cream
2 tablespoons Cilantro – finely chopped
- Wash Urad Dal and Kidney Beans few times and soak with about 8 cups of water for 8 hours or overnight.
- Rinse once and cook in pressure cooker with 3 or more cups of water on medium heat for 4 whistles (or about 7 minutes after cooker starts steaming).
- Turn off heat and keep aside until all steam has been released, for about 10 to 15 minutes. The beans should be very soft and little meshed up. Keep this aside.
- Heat oil in a pot over medium high heat and add cumin seeds.
- When it starts to splatter, add whole spices.
- After 30 seconds or so, add ginger, garlic, turmeric powder and cook for 30 more seconds.
- Add tomato puree and bring it to a boil.
- Add chili powder, coriander powder, and salt. Cover and cook for 5 minutes on medium heat.
- Add butter and cook for 2 more minutes.
- If there's any liquid left from boiling the beans, add that liquid or just some water and bring to a boil.
- Add the cooked beans and mix well.
- Add dry fenugreek leaves, crushing them with hand while adding.
- Once the beans start to boil, reduce heat to low, cover the lid and cook for 40 minutes or more stirring occasionally in between so that the beans do not get stuck at the bottom. Cook until it is a good thick gravy consistency.
- Add cream, mix well and cook covered for further 5 minutes on low heat.
- Garnish with chopped cilantro and serve with Naan or Zeera Rice and Kachumber.
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