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Dal Makhani Tarts

Dal Makhani Tarts


Cooking Time

Preparation Time : 30

Cook Time : 90

Total Time : 120


Serves 4

  • For Dal: 1/2 cup whole black gram

  • 3 tbsp kidney beans (Rajma)

  • 1 onion finely chopped

  • 2-3 large tomatoes

  • 1-2 green chillies chopped

  • 2 tsp ginger garlic paste

  • 1/2 tsp cumin seeds

  • 1/2 tsp red chilli powder

  • 1 tsp garam masala

  • 1/2 tsp salt

  • 2 tbsp fresh cream (I used Amul)

  • 3 tbsp ghee/ butter

  • 1/2 cup- 1cup Water or as required for cooking

  • For tart dough: 1 cup flour

  • 100 grams butter

  • 1/4 tsp salt

  • 2-3 tbsp chilled water

  • For Mint dip: 1 small bunch of mint leaves

  • 3-4 fresh coriander sprigs

  • 1/2 inch ginger

  • 2 garlic cloves

  • Juice of 1/2 lemon

  • 1/4 tsp roasted cumin powder

  • 1/4 tsp salt for dip

  • 1/4 cup hund curd

  • For Beetroot dip: 1 beetroot

  • 1/2 cup mayonnaise

  • 1-2 garlic cloves

  • 1 tsp lemon juice

  • 1/4 tsp red chilli powder

  • 1/4 tsp salt for beetroot dip

  • 1/4 tsp chaat masala

  • For Salad: 3-4 lettuce leaves

  • 1/4 cup shredded carrot

  • 1/4 cup shredded red cabbage


  • 01

    For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water.

  • 02

    Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker.

  • 03

    Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

  • 04

    Heat butter in a pan. Add cumin seeds. When they begin to change colour, add ginger garlic paste saute for few seconds then add onion and saute till golden.

  • 05

    Add slit green chillies, tomatoes and cook on high heat.

  • 06

    Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture.

  • 07

    Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame.

  • 08

    Add garam masala powder and salt, mix it well with the dal.

  • 09

    Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom.

  • 10

    The more the dal is cooked on low heat the better the taste is.

  • 11

    I kept for around 30 minutes on low flame while stirring in between.

  • 12

    When the gravy has thickened enough, add cream to it and mix it well.

  • 13

    Cook for another 3-4 minutes and switch off the flame. The dal is ready.

  • 14

    For the tart dough: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)

  • 15

    Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.

  • 16

    Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.

  • 17

    For Mint dip: In a grinder add mint leaves, coriander leaves, green chilli, ginger, garlic cloves, roasted cumin powde, lemon juice, salt and make a fine paste of it.

  • 18

    In a bowl take hung curd add the prepared green paste mix it well till you get a nice green colour and keep it aside.

  • 19

    For Beetroot dip: In a grinder add diced beetroot, garlic cloves, lemon juice, red chilli powder, chaat masala and salt. Grind it a smooth puree by adding 1-2 tbsp of water.

  • 20

    Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside.

  • 21

    For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.

  • 22

    Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.

  • 23

    Press the circle into each mould till the edge and cut off the rest.

  • 24

    Make rest of the tarts like this.

  • 25

    Bake in preheated oven at 180° celcius for 20 mins.

  • 26

    Once done take it out from the oven and let them cool.

  • 27

    Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf.

  • 28

    Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!



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