Dal Makhni Recipe

August 16, 2020  Kiran Modiyani Avatar
Dal Makhni Recipe


To pressure cook dal:
Black Gram / Kali Urad Dal – 1 Cup (1 cup = 200 ml)
Split Chickpeas / Chana Dal – 2 tbsp (1 tbsp = 15 ml)
Water- 800 ml
Ground ginger and garlic- 1 tbsp (ginger 1 inch and 8 gloves of garlic)
Salt to taste
Whole spices / Khade garam masale-
Black cardamom / Badi kali eliachi- 1
Black peppercorns / Kali mirch- 3
Clove / Lavang- 1
Cinnamon / Dalchini- 1 medium piece

To make masala:
Clarified butter / Ghee- 3 tbsp
Refined Oil- 3 tbsp
Black cardamom / Badi kali eliachi- 1
Black peppercorns / Kali mirch- 2
Clove / Lavang- 1
Bay leaves / Tej patta- 2 medium
Star anise / Chakra phool- 1
Onion- 2 medium
Ground ginger, garlic and green chillies- 1 tbsp (ginger 1/2 inch and 8 to 9 gloves of garlic & 2 green chillies)
Turmeric powder / Haldi powder- 1/2 tsp
Red chilli powder / Lal mirch powder- 1 + 1/2 tsp
Whole spice powder / Garam masala- 1/2 tsp
Tomatoes- 1 small
Salt to taste
Tomato puree- 2 small tomatoes
Water- 725 ml
Dried fenugreek leaves / Kasuri methi- 1 tbsp
Fresh cream or Malai as required
Butter as required

  • Soak kali urad dal and chana dal overnight together after washing both the dals properly.
  • In a pressure cooker add in both dals, ground ginger and garlic, badi kali eliachi, kali mirch , lavang dalchini.
  • Pressure cook the dals for 10 whistles on high heat and switch off the flame. After 15 minutes open the lid and mash the dals a little using a ladle as shown in the video. Keep it aside.
  • Take a kadai, add in some ghee and oil. Heat it on medium to high flame. Add in badi kali eliachi, kali mirch, lavang, tej patta, chakra phool. Fry them a little.
  • Add chopped onions and saute them till translucent pink on medium to high heat. Add ground ginger, garlic and green chillies. Saute till the raw smell of ginger and garlic goes off.
  • Add in turmeric powder, red chilli powder and garam masala (I have used Sindhi Garam Masala you can find its recipe on my channel as well). Give it a mix, add in chopped tomato, salt and a little water. Mix and cover and cook for 2 minutes on medium heat.
  • Add tomato puree mix it and cover and cook till the tomatoes are mushy. Keep stirring occasionally. Once the tomatoes are mushy and the oil starts to separate add mashed dal to this masala and give it a quick mix. Now on high heat, cook the dal fir 5 minutes by stirring constantly. Switch the flame to low and cover and cook the dals for 50 minutes by stirring in between.
  • Add in roasted kasuri methi. Mix and cook for last 5 minutes.
  • To prepare tadka, heat some oil in a pan. Add in red chilli powder. Mix it on medium heat. Switch off the flame and put this tadka onto the prepared dal. Mix it gently and serve


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