Makhani Dal



Makhani dal is a Punjabi cuisine, which is prepared with butter and cream. It is rich, high in calories and spicy. If you want, reduce the quantity of chilies to make it less hot.

Ingredients you will need to make this recipe:

Black gram (urad dal) : . . . . . . . . . 1 cup

Kidney bean ((rajma) : . . . . . . . . 1/4 cup

Onion (pyaj) : . . . . . . . . . . . . . . 1 small

Coriander powder (dhania) : 2 table spoon

Cumin seed (jeera) : . . . . . . . 1 tea spoon

Garam masala powder : . . . . . 1 tea spoon

Ginger paste (adrak) : . . . . . 1 table spoon

Garlic paste (lasoon) : . . . . . 2 table spoon

Red chili powder (lal mirchi) : 1 table spoon

Turmeric powder (haldi) : . . . . . 1 tea spoon

Tomatoes (tamater) : . . . . . . . . . . . two

Butter (makkhan) : . . . . . . . . . 75 grams

Cream (malai) : . . . . . . . . . . . . 1 cup

Oil (tel) : . . . . . . . . . . . 2 table spoon

Salt (namak) to taste

Soak black gram and kidney bean for four to six hours. Add turmeric powder, finely chopped onion and salt and pressure cook for ten to twelve minutes.

Mash cooked dal with the back of ladle.

Heat oil in vagharia (small pan) and add cumin seed, coriander powder, garam masala powder, ginger paste, garlic paste, and red chili powder. Fry for a minute and then add finely chopped tomatoes. Cook it for two minutes and then add this temper in dal. Add butter and cream and cook makhani dal on slow flame for ten minutes.



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