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Dal Makhani Yum
Easy to make Vegetarian North Indian thali with dal makhani, potato curry, rice and roti. Recipe for creamy restaurant style Dal makhani included.
Dal Makhani
Prep Time
15 minutes

Cook Time
45 minutes
Passive Time 10 hours
Servings
Servings
Ingredients
For the Curry:
  • 1 cup Whole Urad dal
  • 1/4 cup Red kidney beans
  • 1 tbsp moong dal
  • 1 Small Onion, finely chopped
  • 2 tsp Ginger+garlic paste
  • 2 Green Chilies, finely chopped
  • 1/2 cup Tomato puree
  • 1 tbsp Oil
  • 1 tsp ghee
  • 1/2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp garam masala
  • 1/4 tsp Ground Pepper
  • To taste salt
For the Tempering:
  • 1 tbsp butter
  • 1/2 tsp Kashmiri Red Chili powder
  • 1/2 tsp garam masala
  • 2 tbsp Cilantro, chopped
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 10 hours
Servings
Servings
Ingredients
For the Curry:
  • 1 cup Whole Urad dal
  • 1/4 cup Red kidney beans
  • 1 tbsp moong dal
  • 1 Small Onion, finely chopped
  • 2 tsp Ginger+garlic paste
  • 2 Green Chilies, finely chopped
  • 1/2 cup Tomato puree
  • 1 tbsp Oil
  • 1 tsp ghee
  • 1/2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp garam masala
  • 1/4 tsp Ground Pepper
  • To taste salt
For the Tempering:
  • 1 tbsp butter
  • 1/2 tsp Kashmiri Red Chili powder
  • 1/2 tsp garam masala
  • 2 tbsp Cilantro, chopped
Dal Makhani
Instructions
  1. Soak urad dal and red kidney beans separately overnight or for at least 8 hours.
  2. In the morning, drain the water from the lentils and beans. Take them along with the moong dal in a pressure cooker. Add 1tsp salt and 1tsp oil; cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
  3. Heat 1tbsp oil and 1tsp ghee in a pan; add the onions, ginger+garlic paste and green chilies. Cook till the onions are translucent, about 4~5 minutes.
  4. Add the tomato puree, ground cumin, ground coriander, red chili powder, pepper and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.
  5. To the cooked dal and beans mixture, add the onion-tomato gravy and cook on pressure for another 1~2 whistles. Turn off the heat and let the pressure come down.
  6. For the final tempering: heat the butter in a small pan, add the Kashmiri red chili powder, garam masala and cilantro.
  7. Add the tempering to the cooked dal along with the cream (if using) and simmer for 1~2 minutes to heat it through. Serve warm with rice or roti.
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