Recipe for Dal Makhani

Dal Makhani is a famous and popular Indian Gravy, which one mostly comes across in restaurants and parties, including marriage lunches and dinners.
In this article, I have explained a simple step-by-step method to prepare this traditional and authentic Indian Curry preparation at home.

Preparation Time: 30 Minutes
Serves: 4 Persons

2 Cup Urad (not Dal)
2 Table spoon Rajma (Red colour)
1 Tea spoon Red Chili powder
2 Small sizes Green Chili (cut in small pieces)
¼ Table spoon Badisaunf
¼ Cup Coriander

For Tadka
3 Small sizes Onion (cut in to small size)
3 Tea spoon Ginger- Garlic Paste
1 Tea spoon Red Chili powder
1 Tea spoon Jeera Powder
1 Small Tomato (cut in to small pieces)
¾ Cup Tomato thick puree
½ Cup fresh Cream
¼ Cup Butter
1 Tea spoon Kasuri Methi leaves

Soak Urad and Rajma for about 6-8 hours.
After that add 1 tea spoon Red Chili powder, Salt to taste, 1 tea spoon Ginger paste, Green Chilies pieces, ¼ table spoon Badisanuf and give them 3-4 whistles in a pressure cooker.
Heat the Butter in the frying pan add Onion and fry till colour change in to light Brown.
Then add Ginger-Garlic paste, red Chili powder, Jeera Powder, Tomato pieces and cook for 10 minutes on slow sim. Then add the Tomato Puree, Cooked Urad and Rajma, fresh Cream and Kasuri Methi.
Serve hot with Paratha or Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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