Daal Makhani has a lot of different names. It is also known as Kaali (Black) Daal or Maa ki Daal. It is a again a very typical dhabba dish and has a fantastic flavor. An all time classic party dish.
Ingredients:
Whole Urad Daal - 1 cup
Kidney Beans - 1/4 cup
Water - 3 cups
Onion - 1/2, medium (chopped)
Garlic - 1 tsp (minced)
Ginger - 1 tsp (minced)
Green Chili - to taste
Salt - to taste
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste
Yogurt - 2 tbsp (well beaten)
Heavy Whipping Cream - 3 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Tomato - 1, medium (diced)
Method:
1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.
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March 23rd, 2008 at 4:34 pm
How much turmeric is necessary for the daal makhani?
May 8th, 2008 at 12:29 pm
I’m making this for my son’s b’day dinner…I’ll do a post on it on my food blog…will let you know how it turns out. Thanks for the recipe.
June 5th, 2008 at 6:28 pm
When do u add ginger garlic in dal makhani during the dal getting cooked or with cumin and tomatoes
June 5th, 2008 at 8:47 pm
Hi Seema,
Oops, we forgot to include when you put in the ginger and garlic i the recipe. It’s fixed now. You add it to the daal in the beginning while it is getting cooked.
July 18th, 2008 at 2:57 am
what is the process if you dont have a pressure cooker?
July 18th, 2008 at 3:20 pm
The tradional method of making this dal is on a low flame for a long time. So, if don’t have a preassure cooker, it is definately do-able.
Here are some tips:
1. Don’t skimp on the amount of time that you soak the dal.
2. Follow the above recipe upto step 3 then cook the Dal on a pan/pot covered and allow it to come to a good boil, then lower heat just a little and keep cooking till the daal is soft. Stir ocassionally and make sure there is enough water.
3. If you have a slow cooker, it would be the best way to go.
Hope this helps.
July 22nd, 2008 at 8:24 pm
I tried this dish and it turned out very too good. I you please post some more daal recipes..
September 12th, 2008 at 2:13 pm
HI guys… Great recipe! a li’l tip comin ur way… add 1 whole red chilli instead of green, that gives an excellent flavour! Also a request- can u plzz post few slow cooker recipes… coz i do kno a lot of American slow cooker recipes but u kno we desis love our desi food inspite of living in USA…
Thnx
September 12th, 2008 at 2:49 pm
Hi Ash, thanks for the tip, will try it out..so when do you add the red chilli?
September 30th, 2008 at 7:42 pm
Hi Ladies!
Your website is very good !
Please advise if i can make Dal Makhani and freeze it or refrigerate it for 5 days for a weekend party. I was told it will not taste good unless made fresh..
Thanks
Shivangi
September 30th, 2008 at 9:23 pm
Hi Shivangi,
You can make the Daal a few days earlier and store it in the fridge. On the day of the party, make the tadka/seasoning and add it into the daal to give it a fresh taste.
Good Luck with your party!
September 30th, 2008 at 9:57 pm
Thanks Anuja! I appreciate your prompt reply! I will definetly try this
btw: You did not mean “deep freeze” right?
Ps: I really enjoy all your video presentations and will be trying out the Pedhas for my son this weekend ..
Regards
Shivangi
September 30th, 2008 at 10:59 pm
Shivangi,
If you are going to make the daal 2-3 days prior then refrigerating is ok but anything more than that I think you should freeze it. In both cases, do the tadka right on the day of the party.
If you freeze the daal…make sure you defrost it and heat it on the stovetop and not in the microwave. Just heat a little water with a little salt, bring to boil and then add in the daal and bring it another boil. Add tadka, cream and cilantro for garnish!
September 30th, 2008 at 11:03 pm
Thanks Anuja! I am looking forward for more wonderful recipies from both of you .. ( Hope there is a ‘Diwali Special” sometime soon !! :))
Best Wishes
Regards
Shivangi
September 30th, 2008 at 11:05 pm
Sounds good !! I am looking forward to more wonderful recipies from both of you … I enjoy your presentations very much.. Keep it up !
Best Wishes
Regards
Sonali
October 11th, 2008 at 5:55 pm
If I used a slow cooker would I add all ingredients at the beginning including the cream and yogurt? Thanks.
November 16th, 2008 at 11:22 pm
hi
anuja & hetal,
can v use white urad dal instead of black ones. pls let me know.
November 19th, 2008 at 7:35 pm
Hi Rasna,
The white Urad Daal is split Urad dall without the skin. When used in a daal form, is tends to be very different as far as texture. You can substitute it, but it will need a lot less cooking and more water to avoid it from becoming slimy. We, personally have never done it, but know that it is possible.
Take care.
November 23rd, 2008 at 6:24 pm
hi
i prepared this dal yday vth white split urad dal. the taste was gud.
thanks for ur gud tips.
next time i will do vth whole urad dal.
once again thank u very much n keep it up.