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Creamy & buttery black lentils


Soak 1 cup urad dal & ¼ cup rajma for at least 6 to 8 hours.

Pressure cook on a medium heat for 10 whistles or cook in a pot adding more water as needed.

Press down few rajma and urad dal in between your thumb and fore finger to check if cooked. It should get mashed easily

Heat a pot and add 1½ tbsp butter and 1 tbsp ghee. Add 1 onion finely chopped and saute until golden.

Add 1 tbsp ginger garlic paste. Next saute for 1 minute until the raw smell is gone

Add 1 cup tomato puree and saute

Stir in 1 tsp salt, ¾ to 1½ tsp red chilli powder and 1 tsp garam masala. Adjust the chilli powder to suit your taste.

Saute until the masala cooks well and thickens

Mash the prepared lentils slightly and transfer to the pot. Stir well and add 1 cup boiling water.

After 60 mins, add another 1/2 cup hot water and simmer until the dal thickens.

Continue to cook on a low flame for around 80 mins stirring every now and then

Take 1/2 tsp kasuri methi in your palm. Crush & add it. Stir in ¼ cup cream and continue to cook for another 10 mins.

Add 1½ tablespoon butter for added flavor.

Hold a piece of wood coal over fire until hot and red. Place it inside a tall cup and pour ¼ tsp of ghee. Cover the pot immediately and leave for 3 to 4 mins to infuse smoky flavor.

Dal makhani is eaten with Indian breads like butter naan, roti, tandoori roti and even with steamed basmati rice.


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