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Daal Makhani

Daal Makhani
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
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.
  • Whole Urad Daal – 1 cup
  • Kidney Beans – ¼ cup
  • Water – 3 cups
  • Onion – ½, medium (chopped)
  • Garlic – 1 tsp (minced)
  • Ginger – 1 tsp (minced)
  • Green Chili – to taste
  • Salt – to taste
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Turmeric Powder – ¼ 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 – ½ tsp
  • Tomato – 1, medium (diced)
  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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