Dal Makhani

8 hrs 30-40 mins
Prep: 8 hrs | Cook: 30-40 mins | Servings: 2


  • Whole black gram (sabuturad) 1/2 cup
  • Red kidney beans (rajma) 2 tablespoons- Wash and soak urad dal &rajma overnight, drain
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Ginger chopped 2 inch pieces
  • Butter 3 tablespoons
  • Oil 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Garlic chopped 6 cloves
  • Onion chopped 1 large
  • Green chillies slit 2
  • Tomatoes 2 medium- blended to paste
  • Garam masala powder 1 teaspoon


  1. 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.
  2. 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.
  3. Add slit green chillies, tomatoes pureeand sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
  4. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
  5. Simmer on low heat till the dals are totally soft and well blended.
  6. Serve hot. Garnish with a swirl of cream and sprigs of fresh coriander.