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Dal Makhani

Parul.M's picture
Ingredients
  Olive oil 1 Tablespoon
  Black urad dal 3⁄4 Cup (12 tbs)
  Chana dal 1⁄3 Cup (5.33 tbs)
  Rajma 1⁄3 Cup (5.33 tbs)
  Ginger paste 1 Tablespoon
  Salt To Taste
  Water   (as required)
Directions

1. Wash, mix and soak Dals overnight
2. Pressure cook Dals with 1 tbsp Ginger paste( approx 7 whistles and then on sim for about 10 minuets, 1 tsp Salt (or as per taste)
3. Mash the daal in the cooker and add some water.( Gas is on sim all this while)

Tadka ( seasoning)
I tsp olive oil
1 tsp Jeera seeds
1 tsp Heeng ( aesophtida)
1/2 chopped onion
tomato puree' ...about 3 tbsp
add chili poweder, halidi (mustard) powder, garam masala.

Add the above to the daal and cook for 5 mins

Garnish with coriander leaves ( dhaniya) and sliced ginger

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
1

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Average: 3.8 (4 votes)

3 Comments

vandana's picture
Nice looking dal makhani parul. I do not use chana dal (use only a combinatio of urad and rajma), will try this combo. I like making this with the whole masoor dal and rajma too. Tastes gr8.
Ganesh.Dutta's picture
Thanks Parul for sharing this wonderful Dal Makhani recipe. It is a great side dish from Punjabi Cuisine.
shantihhh's picture
I love dahl makhani and will give this a try soon. My husband loves it also, so maybe I can make it this weekend. Or maybe I will ask him to make it for me as I am having another back surgery on Thursday. Shanti/Mary-Anne