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Dal Makhani

Dal Makhani

Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.


  • 1/2 cup whole urad dal
  • 1/8 cup red kidney beans (Rajma)
  • 1 teaspoon grated ginger
  • 1 minced green pepper or adjust to taste (Hari Mirch)
  • 1/2 teaspoon turmeric (Haldi)
  • 3/4 teaspoon salt
  • 1/2 teaspoon mango powder (Amchoor)
  • 1/4 teaspoon garam masala
  • 1/4 cup cream
  • 2 tablespoons ghee or clarified butter
  • 1/2 teaspoon cumin seed (Jeera)
  • Pinch of asafetida (Hing)
  • 3 to 4 whole red chilies (Sabut Lal Mirch)
  • 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

  • 1/2 tablespoon shredded ginger


  • Wash urad dal and kidney beans well and soak dal in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
  • In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes.
  • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.
  • Lightly mash the dal and kidney beans, cook for another 5 minutes on low medium heat.
  • Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.
  • Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready.
  • Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
  • Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal.
  • Garnish with shredded ginger.

Credits: Manjulas kitchen

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