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A rich and delicious dal fit for a party. Cooking Time: 40-50 minutes Servings: 4 Preparation Time: 8-10 hours Category: Veg


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Whole black gram (sabut urad) Red kidney beans (rajma) Salt Ginger, grated Oil Butter Cumin seeds Onion ,chopped Garlic, chopped Tomatoes, chopped Garam masala powder Cream Red chilli powder Ginger, cut into thin strips Fresh coriander leaves, chopped

1/2 cup 2 tbsps to taste 2 inch piece 1 tbsp 3 tbsp 1 tsp 1 large 6 cloves 4 medium 1 tsp 1/2 cup 1 tsp 1/2 inch piece 1 tbsp


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Soak sabut urad and rajma overnight in three cups of water overnight. Drain. Pressure-cook the sabut urad and rajma in three cups of water with salt and half the grated ginger for eight whistles or till soft. Heat oil and butter in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown. Add remaining grated ginger, garlic and tomatoes. SautĂŠ till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add two cups of water and adjust seasoning. Add garam masala powder and simmer on very low heat for fifteen minutes. Reserve two tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another five minutes. Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha.


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This recipe tastes just as good (even better!) the following day after reheating properly. I don’t mind it cold served with piping hot paranthas! Serve with a smile


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Cooking with Love

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Dal Pakhtooni Dal Dhokli Lauki Chana Dal Punjabi Pakorewali Kadhi Ambat Varan


Dal Makhani Recipe by Master Chef Sanjeev Kapoor