Friday, 15 August 2014

Recipe of dal Makhani | Dal Bhukhara

How to make Dal Makhani | Kali Dal 

Dal Makhani is a classic north Indian recipe in which black lentil and kidney beans are simmered with spices in an aromatic tomato gravy making it rich and creamy. It is a popular north Indian recipe which completes the menu of all north Indian Restaurants. It is a traditional north Indian lentil which is easy to cook and is high in protein. It is made of Kali sabut urad dal called as whole black lentil and addition of Kidney beans(Rajma) is enhancing the taste and making it dhaba style. It is relished by everybody when served with Indian flatbreads like Roti, Naan and Parantha. It goes well with rice too. Dal Makhani top the list of menu's on special occasions like weddings and parties.

Lets start with the recipe :

Dal Makhani, Punjabi dal Makhani, Dal Bhukhara, Whole black lentil
Dal Makhani

Preparation Time Cooking time Total Time Yield
10 minutes 40 minutes 50 minutes Serves 4

Recipe Type : Lunch, Dinner
Cuisine : North Indian

Ingredients :

  • 1 cup sabut urad dal (whole black urad dal)
  • 1/2 cup rajma (Kidney beans)
  • Water
  • Refine/Olive oil
  • 1 teaspoon jeera (Cumin seeds)
  • 8 chopped garlic cloves
  • 1 teaspoon chopped ginger
  • 1 teaspoon heeng (Asafoetida) 
  • 3 chopped green chillies (optional)
  • 3 chopped onions
  • 6 crushed tomatoes
  • Coriander leaves and butter for garnishing
  • Salt according to taste
  • 1 teaspoon chaat masala
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
Preparation :

Dal Makhani, Punjabi dal Makhani, Dal Bhukhara, Whole black lentil
Dal Makhani

  1. Wash and soak urad dal and rajma for 4 hours or overnight
  2. Drain water and pressure cook dal by adding water and salt for 10 whistles
  3. Simultaneously, take a non-stick pan, add 1 tablespoon of oil in it
  4. When it is heated, add cumin seeds and wait for it to splutter
  5. Add garlic, ginger, green chillies and onions to it
  6. Wait till onion turns light brown
  7. Add crushed tomatoes to it, cook for 5 minutes till they cook properly
  8. Add salt, garam masala, chaat masala, coriander powder to it, and cook for 2 more minutes and keep it aside
  9. When dal is pressure cooked, add this masala to it in the pressure cooker
  10. Add some more water and pressure cook it for 1 more whistle
  11. Open the lid, and let dal cook on simmer for 15 more minutes
  12. When done, garnish it with coriander leave and butter
  13. Serve hot and  refrigerate the left over dal and use it the next day 
Note : 
  1. Make sure to add enough water for pressure cook the dal
  2. You can add some fresh cream to it, if you have guest at home or you want to make it restaurant style


  1. I learn so much when reading your blog:) Is it possible to make this without a pressure cooker?

  2. Thanks a lot Paula for your kind words. And yeah, you can make it without pressure cooker. You can soak it overnight and steam it with enough water in it. It will take more time, taste will remain the same. :)

  3. Not put my hands on making this at home. Now will try sooner.

  4. delicious and perfect dish for Paratha or Roti...I love Dal Makhani..

  5. Ritu, I never related word Dal Bhukkara with dal makhani! increased my knowledge today!

  6. Where can I buy these ingredients?

  7. Where can I buy these ingredients?


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