Dal Makhani is a popular and flavorful Indian dish made with black lentils (urad dal) and kidney beans (rajma). Here’s a recipe to make delicious Dal Makhani at home:







1) 1 cup black lentils (whole urad dal)

2) ¼ cup kidney beans (rajma)

3) 4 cups water

4) 2 tablespoons ghee (clarified butter) or oil

5) 1 medium onion, finely chopped

6) 1 tablespoon ginger-garlic paste

7) 2 medium tomatoes, pureed

8) 1 teaspoon cumin seeds

9) 1 teaspoon red chili powder

10) 1 teaspoon turmeric powder

11) 1 teaspoon garam masala

12) ½ teaspoon cumin powder

13) ½ teaspoon coriander powder

14) Salt to taste

15) 2 tablespoons fresh cream

16) 2 tablespoons butter (optional)

17) Fresh coriander leaves, chopped (for garnish.




1) Rinse the black lentils (urad dal) and kidney beans (rajma) thoroughly under running water. Soak them together in water overnight or for at least 8 hours.

2) Drain the water and transfer the soaked lentils and kidney beans to a pressure cooker. Add 4 cups of fresh water and some salt. Close the lid and cook on medium heat for about 15-20 whistles, or until the lentils and beans are soft and cooked through. Alternatively, you can cook them in a regular pot until tender.

3)Heat ghee or oil in a separate pan over medium heat. Add cumin seeds and let them splutter.

4) Add chopped onions and sauté until they turn golden brown.

5) Add ginger-garlic paste and cook for a minute until the raw smell disappears.

6) Stir in the tomato puree and cook for a few minutes until the oil separates from the masala.

7) Add red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Mix well and cook for another minute.

8) Mash the cooked lentils and kidney beans lightly with a spoon or a masher.

9) Add the mashed lentils and beans to the tomato-onion masala mixture. Stir well to combine.

10) Adjust the consistency by adding water if needed. Bring the dal to a simmer and let it cook on low heat for about 30-40 minutes, stirring occasionally. This will allow the flavors to blend together.

11) Stir in fresh cream and butter (optional) for a creamy texture. Mix well.

12) Cook for an additional 5 minutes. 13) Add salt to taste and adjust the seasoning as desired.

14) Garnish with fresh coriander leaves.

Serve hot with steamed rice, naan, or roti.



Enjoy the rich and creamy Dal Makhani with your choice of bread or rice!


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