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Dal Makhani or maa di dal, as it is popularly known in the Punjab. It is is a delicacy known for its smooth velvety texture and lovely flavour.

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Here we are using a pressure cooker to cook the dal. Usually Dal Makhani is served with hot Indian bread called naans.


  • Whole black gram (sabuturad) 1/2 cup
  • Red kidney beans (rajma) 2 tablespoons- Wash and soak urad dal &rajma overnight, drain
  • Oil 1 tablespoon
  • Butter 3 tablespoons
  • Salt to taste
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Ginger chopped 2 inch pieces
  • Cumin seeds 1 teaspoon
  • 25 mm stick cinnamon (dalchini)
  • 3 cardamoms (elaichi)
  • 2 cloves (laung / lavang)
  • Garlic chopped 6 cloves
  • Onion chopped 1 large
  • Green chillies slit 2
  • Tomatoes 2 medium- blended to paste
  • 1/2 cup cream
  • 2 tbsp chopped coriander (dhania)
  • 1 tbsp fresh cream for the garnish


  • First clean, wash and soak the whole urad and rajma overnight.
  • Boil sabuturad and rajma in three cups of water with salt and half the red chilli powder and half the ginger. Cook for three whistles in a pressure cooker or until the rajma is completely soft.
  • Whisk till the dal is almost mashed. Keep aside.
  • Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden brown.
  • Add slit green chillies, tomatoes puree and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
  • Add the cooked dal and rajma. Add some water if the mixture is too thick.
  • Add garam masala powder and adjust salt.
  • Simmer on low heat till the dals are totally soft and well blended.
  • Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.


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