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Dal Makhni

Dal Makhni

Cooking Time

Preparation Time : 480

Cook Time : 40

Total Time : 520


Serves 3

  • 1 cup split urad dal (black gram), soaked overnight

  • 1/2 cup rajma (kidney beans), soaked overnight

  • 1/4 tsp. turmeric powder

  • 3 tbsp. oil

  • 1 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 1 tbsp. ginger-garlic paste

  • 2 green chilies, chopped

  • 2 tomatoes, pureed

  • 1 tsp. salt or to taste

  • 1 tbsp. red chili powder

  • 1 tsp. garam masala powder

  • 1 cup low fat milk

  • 1 tbsp. yoghurt

  • 1 tsp. mint leaves to garnish

  • 1-2 pieces charcoal (opt)

  • 1 tsp. oil


  • 01

    Wash both the dal well and rinse. Pressure cook in 3 & 1/2 cups water and a pinch of turmeric powder for 25-30 minutes on low flame after 2 whistles. Keep aside.

  • 02

    Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the ginger-garlic paste, asafoetida and chopped green chilies. Saute for few seconds.

  • 03

    Then add the tomato puree, red chili powder and garam masala powder. Saute till the oil separates from the sides of the pan.

  • 04

    Now add the boiled dal, 1 cup water and salt. Bring it to a boil and mash with a potato masher. Simmer, covered on low flame for 15 minutes by stirring at intervals.

  • 05

    Add 1 cup milk and continue to simmer for 10 minutes more. Now to give a smokey flavour to the dish, burn a charcoal directly on the flame till it is red hot.

  • 06

    Keep this burning charcoal on a small steel bowl with the help of a tong. Place this bowl over the dal and pour 1 tsp. of oil over it.

  • 07

    Immediately close with a lid for 5-10 minutes. This gives a smokey aroma to the dish. Open the lid and remove the bowl. Serve, garnished with beaten yoghurt and mint leaves.



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