| Prev Recipe | | | All Recipes.. | | | Next Recipe |
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.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Daal with Spinach
Daal with Spinach, Daal Saag or Daal Palak – whatever you want to call it…now how do we get a healthier dish that this? Your...
- Varan (Maharashtrian Daal)
This no-frills daal recipe was given to me by my Mother-in-Law. Varan is a Maharastrian style daal which tastes great with chapattis or plain white...
- Mung Daal
Mung Daal (along with all kinds of potato concoctions), was a staple at the boarding schools that I went to in India. After years of...
- Butter Chicken / Murgh Makhani
Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone and every age group! My sons know this...
- Daal (Split Bean) Soup
Soups do not have to be limited to winter-time. Daal Soup can be enjoyed anytime of the year. It is so hearty and filling, that...
Youtube
Facebook
Twitter
Orkut
March 23rd, 2008 at 4:34 pm
How much turmeric is necessary for the daal makhani?
[Reply]
anita supriya Reply:
August 21st, 2011 at 6:23 am
Hi ladies,
I am a big follower of you guys.I tried lot of things from your website it came out fantastic.Now I realy need your help.i am having a party next week and i am planning to cook.My menu is channa masala,matar paneer and green potato, rice and nan.I invited 40 adult and 10 kids.but i dont know how much quantity i should make of each dish.there is starter too.
PLEASE HELP ME.
Thanks
[Reply]
hetal Reply:
August 22nd, 2011 at 2:36 pm
Hi Anita,
We have written how many people the recipe serves. Since you are having many dishes, you can calculate 1 1/2 times the recipe for a double portion. Example: If the recipe says serves 4, then 1 1/2 times the recipe will serve approx 8 (instead of 6). Depending on the age of the kids, I would calculate 10 kids as approx 4 adults. Also, its better to have left overs than to run out (just my opinion). Hope that helps. Good luck with the party.
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
July 18th, 2008 at 2:57 am
what is the process if you dont have a pressure cooker?
[Reply]
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.
[Reply]
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..
[Reply]
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
[Reply]
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?
[Reply]
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
[Reply]
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!
[Reply]
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
[Reply]
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!
[Reply]
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
[Reply]
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
[Reply]
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.
[Reply]
November 16th, 2008 at 11:22 pm
hi
anuja & hetal,
can v use white urad dal instead of black ones. pls let me know.
[Reply]
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.
[Reply]
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.
[Reply]
January 11th, 2009 at 5:25 pm
Thank you ladies. It was very helpful watching the video. I will try it and will be looking at more videos of your cooking different dishes. It is nice that you have posted these videos as it is like watching the Cooking Channel.
Great Idea and a great community resource.
[Reply]
January 30th, 2009 at 2:50 pm
Anuja,
In one of your comments you said that slow cooker is the best way to go if you dont have a pressure cooker. However, if I have both, and still want to use the slow cooker too, should I use the slow cooker right from the start – or should I use the open flame or pressure cooker to bring to a boil first and then transfer it to the slow cooker and let it cook on low heat? I want to try this recipe this weekend for a party next weekend.
[Reply]
January 30th, 2009 at 8:19 pm
Hi Anjali,
If you want to use a slow cooker, you won’t need to use anything else except for the seasoning at the end. Just put everything in the slow cooker as mentioned for the pressure cooker and proceed from there. Be sure to give yourself some time — after all, it is a slow cooker. The taste will be fabulous, though. Good luck and let us know how it turns out.
[Reply]
Steve Reply:
May 8th, 2009 at 12:39 am
Thanks for all the recipes. I’m having a blast with these and the videos make things almost fool proof.
I am using a slow cooker for this, Are you suggesting ALL the seasoning comes at the end of the slow cooking process or just from step 8?
Thanks!
[Reply]
anuja Reply:
May 8th, 2009 at 1:45 pm
If you are making this in the slow-cooker, do exactly as you would in the recipe above. Just replace the slow-cooker for the pressure cooker. Add in the yogurt and the cream once the beans have cooked. Also, do the seasoning on the stove-top so the tomatoes do not get mushy. You may also need to add in more water as there is moe evaporation taking place using the slow-cooker method.
Like Hetal wrote earlier, give you self good amount of time.
[Reply]
Steve Reply:
May 9th, 2009 at 1:43 am
Thanks Anjua,
I let this cook all day: 6:30am to 6:30pm. Marvelous! I have to admit, I used none of the yogurt and whipping cream. I tried a little coconut milk on a single serving and liked the results. I served it over brown basmati rice with a side vegetable of cabbage poriyal. It was a good evening meal!
Thanks much again.
Steve
February 13th, 2009 at 9:07 pm
Hi Hetal n anuja.
Wanna try this recipe too but I cant find whipping cream anywhere in Walmart.I stay in DFW area Texas.I found some whipping creams but none has the word heavy written on the container, its either light whipping cream or just whipping cream. Which one is the heavy whipping cream?? pleaseeeeeeeeeeeeee help.
I am dying to try daal makhni
luv
rakhee
[Reply]
February 13th, 2009 at 10:49 pm
Hi Rakhee,
Thanks so much for your support of ShowMeTheCurry.com. Regarding the whipping cream, you can find it in the refrigerated section next to the milk in Walmart. It will be alongside the half and half, soy milk, etc.
Walmart has their own brand called “Great Value”. Here is a link to show you what the box looks like:
http://www.walmart.com/catalog/product.do?product_id=10450339
Thanks.
[Reply]
April 6th, 2009 at 10:30 am
Hi Hetal, Anuja
Just made the daal makhani and it turned out to be very yummy. Thanks for the great reciepe. My husband loved it.
You guys ROCK!!!
Luv
Shweta
[Reply]
April 9th, 2009 at 4:07 pm
Hi Gals,
I tried DaalMakhani yesterday, came out really well.
my kids(6&2 yrs old) ate it with rice(Feeding my kids is a big challenge for me)They ate well, Iam very Happy.
Today iam going to try PalakPaneer. Thank you very much.
–Sapna
[Reply]
May 3rd, 2009 at 5:48 pm
hi….. i want to try daal makahani today…but instead of urad dal i have matki massor lentils……is it gonna work…???
rachna
[Reply]
May 17th, 2009 at 4:27 pm
hy before i saw dis video i tried dal makhini by just reading it from some wedsite n as m just a teenager i added onion at de time of boling dal in de begning n it turned out so different n completly tasteless den my mom told me dat always onion r used in applying tadka now after seeing dis video m confused n mom also nt allowing me to follow dis video, wud it turn delicious…???
[Reply]
June 12th, 2009 at 9:35 pm
Dear Anuja and Hetal,
Thank you for one of the best Indian cooking video websites on the US scene. I am a Malaysian Punjabi and have lived in the US for just over 30 years. I cook a smorgasbord of cuisines so I am not particularly good at Indian cooking.
Your video directions makes the process foolproof and I thank you for that. I made the Daal Makhani in March this year for a large birthday party and plan to make it again tomorrow – it’s a hit with people of many different backgrounds.
I’ve recommended your website to friends and family in the US and Malaysia. It’s a real thrill to be connecting with you two talented and charming ladies.
[Reply]
August 1st, 2009 at 10:44 pm
Hi Hetal and Anuja,
What setting do your recommend I use for the slow cooker and how long should I cook the dal for?
Thanks!
[Reply]
August 16th, 2009 at 10:58 pm
Hi Hetal and Anuja,
I have recently become a regular visitor on your website. We live in Vancouver, Canada and I tried to order pressure cooker from your “Kitchen Store”. Unfortunately, it seems that the website doesn’t accept the country outside of USA. It says though, that select a country, but there is nothing for selection!
Could you please help?
By the way, you both really rock. The recipes turn out awesome and are simple enough, so thanks so much!
Neha
[Reply]
hetal Reply:
August 17th, 2009 at 3:51 pm
Hi Neha,
Thanks! We’re glad you are finding SMTC useful! We have free shipping/handling for all of the kitchen products shipped to the continental USA. If we ship anywhere outside the US, the customer would be responsible for the shipping costs as well as any taxes/duties. At that point, it may be worthwhile to purchase the item locally.
[Reply]
August 17th, 2009 at 8:02 pm
Hi Hetal,
Thanks for your prompt reply, I really appreciate it!
As per your suggestion, I shall try to find out the items locally. If I fail to do so, I will come back to the “Kitchen Store” and try again.
Thanks again, and please keep up the good work that you both are doing!
Neha
[Reply]
September 3rd, 2009 at 2:53 pm
Hi Hetal/anuja
Can whip cream be optional here….
regards
Shobana
[Reply]
hetal Reply:
September 3rd, 2009 at 10:42 pm
Hi Shobana,
The heavy whipping cream gives this dish it’s trademark creaminess. You can definitely leave it out but the texture will be slightly different.
[Reply]
January 19th, 2010 at 3:55 pm
Can anyone help me? When I cooked this dish I used the standard cup measure, but looking at the video it lookslike you’re using alot less lentils and kidney beans. What cup size are you using?
If your measurement varies, then the seasoning using the standard measure will probably not be accurate. Any advice on cup size?
Robert
[Reply]
hetal Reply:
January 19th, 2010 at 6:39 pm
Hi Robert,
We use standard US measuring cups (8 fl oz).
[Reply]
March 2nd, 2010 at 9:31 am
Iam avegetarian.What all can one cook in aslow cooker? Give agood brand of slow cooker. How to slic almonds pista fine? do you use any special tool for it?
[Reply]
March 11th, 2010 at 8:15 pm
Hi Hetal & Anuja
I want to make this recipe for 2 servings, in that case will it work if i reduced the above given measures of the ingredients by half starting with 1/2cup of whole urad dal.
Also instead of heavy cream , can evaporated milk be used.
I’m planning to make this for tomorrow lunch , so it would be helpful if you could respond soon.
-Priya
[Reply]
hetal Reply:
March 11th, 2010 at 9:32 pm
Hi Priya,
Yes, you should be able to half this recipe. Evap milk definitely can be used. It will not give you the rich, creamy texture of whipping cream but it is a great lower fat alternative.
[Reply]
April 14th, 2010 at 10:51 pm
[...] 1. Mix the Salt and the Ajwain to the Makki Ka Atta 2. Add in the Muli with squeezing out the liquid. 3. Mix well. 4. Add in hot Water, 1 tbsp at a time. 5. Knead so you are able to make a ball. 6. Take a plastic bag/ziploc and cut it open. 7. Place it on your rolling surface. 8. wet the surface with water. 9. Place the peda/ball and add a few more drops of water on top. 10. Close and cover. 11. Take a flat bottomed plate and press down gently. 12. Press gently and firmly and evenly. 13. Carefully remove from the plastic and place on a hot, seasoned tawa. 14. Allow it to cook on the bottom. 15. After a couple of minutes, put a few drops of ghee on top and flip. 16. Cook the other side as well and take it off the flame and serve hot! 17. Serve with Sarson Da Saag, Gur Accompaniment, some Maa Di Daal! [...]
April 15th, 2010 at 3:09 am
[...] Links: Sarson Ka Saag Jaggery, Peanuts & Ghee Mix Maa Ki Daal [...]
June 1st, 2010 at 1:46 pm
hi anuja and hetal, as always i love your website, it is helping me wonderfully in my day to day life, thank you so much for teaching healthy and easy cooking.
when i am having guests over or a small party, i am always nervous about the amounts of dry dal and even rice, how much should i use per person?, in fact i have about 20 people coming over next week.
thank you
sunita rastogi
[Reply]
hetal Reply:
June 1st, 2010 at 3:24 pm
Hi Sunita,
Assuming you will have other items on your menu besides daal and rice, a good measure is one cup of daal (small variety) for 4-6 people. The big variety (rajma/chana) requires 2 cups for 4-6 people. For rice, one cup will serve 4-5 people, assuming you will have roti/chapati as well. This is just an approximation. It really depends on the menu…South Indian requires more rice.
[Reply]
Anonymous Reply:
June 1st, 2010 at 3:41 pm
thank you so much for the reply, yes i am going to make palak paneer, baigan bhartha, raita, nan besides dal makhni and jira rice. i am going to use all of your recipies and will let u know how i did.
thanks again, love you guys!
sunita
[Reply]
hetal Reply:
June 1st, 2010 at 5:32 pm
Menu sounds great! One tip…use a large non-stick pot (if you have one) for the Jeera Rice. It works well when you have to make a large batch.
June 19th, 2010 at 7:46 pm
great website…and such fool proof recipes ! wonderful job both of you ! can u pl start a section on desi cooking with slow cooker. it will be sooo helpful !
thanks
ritu
[Reply]
August 8th, 2010 at 4:26 am
Can I use masoor dal in place of urad daal?
[Reply]
September 13th, 2010 at 10:57 pm
For Dal Makhani, if i want do it in crockpot, do i need to pre-soak the urad dal, I have cooked moong without presoaking in the crockpot, slow cooked for 8hrs…your response would be appreciated… i am planning to cook this recipe this weekend. thank you..do like to watch all your cooking.. already tried couple of your recipe…continue the good work and thank u for sharing your recipes.
[Reply]
hetal Reply:
September 14th, 2010 at 11:24 pm
Hi N.S.
Moong daal is one of the few daals (like toor and masoor) that does not need to be soaked before cooking. Urad (especially the whole one) needs to be soaked.
[Reply]
N.S. Reply:
September 15th, 2010 at 5:09 pm
Hi Hetal, thank you for staying up & responding. I have never cooked whole urad before, knowing this will surely help, i just didn’t want it to go too mushy. I am always trying Indian food in crock-pot – have figured out few things – still working on it. Thank you again.
[Reply]
October 28th, 2010 at 10:07 pm
Hello Hetal and Anuja,
Thank you for your beautiful recipes! From a strange experience here in the UK, one of our ‘nation favourite’ chefs Delia Smith advised her followers to slow cook kidney beans and ended up poisoning a few people…
We do not wish this fate on you! Found this little bit of info regarding cooking kidney beans at http://www.eatwell.gov.uk/healthydiet/nutritionessentials/eggsandpulses/pulses/...
Cooking kidney beans
If you buy dried kidney beans, it’s important to cook them properly. This is because kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it’s easy to destroy the toxin if you prepare the beans properly.
Follow these three steps to destroy the toxins:
1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for at least 10 minutes
Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender.
If you buy tinned kidney beans, they have already been through this process so you can use them straight away.
That aside, thank you both again for your mouthwatering recipes.
[Reply]
October 29th, 2010 at 7:49 am
Thank for you advice for dal makhani.
[Reply]
November 30th, 2010 at 10:47 pm
Hello!
Thank you for all of the wonderful recipes! Because of you both, my husband and I get to eat a nice variety of vegetarian meals.
Would it be possible for ya’ll to post some crockpot indian recipes? I think it would be great for the busy working couple!
[Reply]
January 20th, 2011 at 3:22 pm
love to eat dal makhni. nice recipe. try this too:
http://yummyfood-khusi.blogspot.com/2011/01/dal-makhni-recipe-maa-ki-daal.html
[Reply]
anuja Reply:
January 21st, 2011 at 4:33 pm
Hi Khushi,
and nice recipe 
Nice blog
[Reply]
May 6th, 2011 at 12:48 pm
Hi
can daal makhani be prepared without using yogurt?
[Reply]
hetal Reply:
May 6th, 2011 at 3:21 pm
Hi Suparna,
Yes, leave out the yogurt if you like or you can substitute more cream or butter.
[Reply]
May 9th, 2011 at 1:26 pm
Hi Hetal,
thank you.than im definitely going to try it out as soon as possible.i also tried your recipe for Shahi paneer and it was really great.thank you for a wonderful and easy recipe. would it be possible for you to put up a recipe for Paneer tikka masala?
[Reply]
May 19th, 2011 at 9:48 pm
hey Hetal nd Anuja,,,
u both are rocking yarr…i made rasmalai and gajjar ka halwa nd it was awsome.thanku for a wonderful and easy receipes.Gud luck,,,,….
regards,
Parneet (Australia).
[Reply]
hetal Reply:
May 19th, 2011 at 10:29 pm
Thanks for the feedback Parneet! We’re so glad you enjoyed the desserts!
[Reply]
June 13th, 2011 at 1:43 am
Nice post. I love dal makhni, but as I am weight conscious i like to cook it diet style. Check the recipe for diet style dal makhni here – http://www.gdayindia.com.au/dal-makhani-diet-style
[Reply]
June 26th, 2011 at 2:47 pm
can i use “malai” paste instead of cream?
[Reply]
hetal Reply:
June 27th, 2011 at 3:56 pm
Hi Siima,
We are not familiar with malai paste but it sounds like it should work. We suggest trying it out on a small portion before adding it to the entire pot.
[Reply]
July 21st, 2011 at 9:03 pm
how about using sour cream instead of yogurt and heavy whipping cream?
[Reply]
hetal Reply:
July 25th, 2011 at 2:17 pm
Hi Kriti,
I have used sour cream before as a replacement for heavy whipping cream. It works great but there is a noticeable taste difference. The difference will be less in this recipe because it also has yogurt.
[Reply]
August 24th, 2011 at 1:11 pm
The makhani daal video is not functioning- unable to play it…….the play arrow is greyed out Help
[Reply]
hetal Reply:
August 30th, 2011 at 1:28 pm
Hi Vikk,
The video is playing fine on our side…maybe you can refresh your browser.
[Reply]
Vikk Torr Reply:
August 31st, 2011 at 9:50 am
Hey! Mesdames Hetal and Anuja
I have only recently discovered your recipes……so I am a new and avid visitor to your site. I always think of my dearest late Mom’s great Gujarati food -Surati Cuisine – whenever I am following you guys cooking.
I think the pair of you make a great working team and that makes your videos so very watchable……that is what I have been doing for the last week or so ( I really must return to the office and resume work soon !!!)
Lots of Love to you both……..and keep up your Great Work.
Kind regards,
Vikk Torr
Hampstead, London, England (UK)
[ P.S. My video does now work after I re-booted my iMac!!....Ta! ]
[Reply]
hetal Reply:
September 8th, 2011 at 7:39 pm
Hi Vikk,
Thanks so much for the kind words! We’re really honored to be guiding you through your cooking endeavors…now get back to work!
August 25th, 2011 at 9:44 am
hey hetal and anuja..
love your recipies..and appreciate all the efforts that u girls put in..
can u post some veg sandwich recipes.. like club or grill..
that would help us a big time ..
thanks
[Reply]
November 21st, 2011 at 11:19 am
Can I use normal tetra pack cream or any cream instead of heavy whipping cream,cz heavy whipping cream is nt easily available where I stay…thanks
[Reply]
hetal Reply:
November 29th, 2011 at 4:19 pm
Hi Aisha,
We don’t get tetra pack cream here so not sure how it is but if it says “cream”, it should be fine.
[Reply]
December 16th, 2011 at 7:31 pm
Hey dear,
But recently, I tried few recipe from your site. Must say you gals are like a Savior to me. Bole toh mamu u gals rock!! 
Till now whatever I cooked is liked & appreciated by everyone. Now you gals are the discussion for my both the families 
I just love your playful & sweet way, of presenting the hard/tough recipe in a simple way.. Love you both.. God blesses!! 
I recently got married & moved to US. Unlike other girls I never stepped to the Kitchen; Now I just remember the scoldings from my mom
[Reply]
hetal Reply:
December 18th, 2011 at 11:19 pm
Thanks so much Nehal! Congratulations on your marriage!
[Reply]
December 29th, 2011 at 1:56 pm
[...] i was eating, i couldn’t help thinking that i could do it better myself. so i began to crave daal makhani. i looked to see what beans i had on hand & found some pink lentils & yellow split peas. [...]
January 4th, 2012 at 8:04 am
THANK YOU! You guys have saved the life of a away-from-home student who thought she couldn’t cook!
[Reply]
February 11th, 2012 at 3:55 pm
Hello Girls,
I have made dal makhani before with this receipe. It is great very popular amongst my friends. However, today I am in stress. I was just informed that I have to prepare it tonite for about 9 adults.I just dont have the red kidney beans in stock Can I make dal makhani without them or did need to go out and buy some.A prompt requested.
thanks,
Krina
[Reply]
hetal Reply:
February 13th, 2012 at 8:18 pm
Hi Krina,
Sorry for the late response. You can use leave the kidney beans out and it will still taste great. Also, another option…you can use canned kidney beans when you are in jam.
[Reply]
February 23rd, 2012 at 2:22 pm
Hi Anuja & Hetal,
Love your recipes. your date and Walnut cake is a hit amongst my friends.
just a quick question can I use split urad dal for this recipe.
Thanks
Regards
Sunita
[Reply]
hetal Reply:
February 24th, 2012 at 8:10 pm
Hi Sunita,
Daal makhani is usually make with urad daal that has the skin on. You can use the split kind but it should have the skin on, not the white one. The texture of the white one sometimes is slimy.
[Reply]
May 11th, 2012 at 10:09 pm
Hi,
Could I make this recipe without using cream and yogurt to make it lighter and dairy free?
Thank you!
[Reply]
hetal Reply:
May 15th, 2012 at 12:32 am
Hi Agnes,
Yes, you can. Of course it will not have the creamy texture, but it will still taste great. Another option, you could add some ghee over the top (clarified butter). Many people with dairy allergies are okay with ghee since the milk fat has been burned off.
[Reply]
agnes Reply:
May 19th, 2012 at 12:40 am
Thank you so much. I am about to give it a try.
)
[Reply]
May 19th, 2012 at 9:17 pm
Great recipe. Turned out wonderful and passed the husband test. I did leave out the cream and yogurt. As suggested, I added 2 teaspoons of ghee at the end. This added a nice flavor. I also added more fresh ginger at the end for the extra fresh flavor. Thank you for posting it! I am adding this recipe to our regular ones!
)
[Reply]