Tuesday, May 3, 2011

Dal Makhani

I wasn't particularly fond of Dal Makhani (have on many occasions tasted bad ones) until we went to Mast Kalandar-a North Indian vegetarian food chain popular here in Bangalore. Rj orders for the meal option Phindi Chole almost every time we go there. Along with Chole n' Roti comes this really tiny bowl of Dal Makhani n' I love the texture n' the taste. Its just so so creamy. So I decided if they could make it taste this good, I could at least try making it at home.... :)


I had two choices for recipes to follow, one was from the book Learn to Cook by Nita Mehta and the other option was to follow Sanjeev Kapoor's recipe. As I was about to start cooking, Sanjeev Kapoor's recipe won by a thin margin coz Nita Mehta's recipe called for 'jaiphal powder' as one of the ingredients and I had no clue what that was. Only after I finished cooking did I get a chance to google that....n' found that she just meant Nutmeg

Although my intention is not to specialize on Sanjeev Kapoor recipes, I might just end up doing that at this rate. So here you go...:)



1. Whole Black Gram or Urad Dal: 1/2 cup
2. Red Kidney Beans or Rajma: 2 tbsp
3. Salt to taste
4. Red chili powder: 1 tsp
5. Ginger: 2 inch piece (chopped)
6. Butter: 3 tbsp
7. Oil: 1 tbsp
8. Cumin seeds: 1 tsp
9. Garlic: 6 cloves (chopped)
10.Onion : 1 large (chopped)
11.Green chillies: 2 (slit into 2)
12.Tomatoes: 2 medium (chopped)
13.Garam masala powder: 1 tsp
14.Water: as required for cooking


Step 1: Wash and soak sabut urad and rajma overnight in three cups of water. Drain.

Step 2: Pressure cook sabut urad and rajma in three cups of water with salt and half the red chili powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.

Step 3: 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.

Step 4: Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chili powder and sauté till the tomatoes are reduced to a pulp.

Step 5: Add the cooked dal and rajma along with the cooking liquid. Add some water if the mixture is too thick.

Step 6: Add garam masala powder and adjust the salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

Best served with rice and roti. I think this recipe is little less richer than the ones which asks for cream as an ingredient and I would call this a really easy recipe. Another surprising thing about this recipe and the Rajma Recipe is that it tastes even better when served the next day. :) Happy cooking!



  1. I am so sure that your dal makhani tasted great! lovely pics you've clicked too...:)

  2. wow...that looks creamy!!! first time here, came via Asha's sweet corn soup comment page... u got a nice collection of recipes... followin u'

  3. hey gals...thank u for the comments....:)

  4. Cewamy n yummy..perfect it has come out

  5. Hey Mirian,
    Your Dal Makhani looks absolutely delicious!I'm not too much into it as such...but then your recipe looks lip-smacking so have to give it a try sometime:)Awesome clicks too!


  6. Love this dal- comfy n filling!
    US Masala

  7. Dal makhani looks stunning and packed full of proteins, yumm.

  8. Me too like you miri, never really liked dal makhni..I still is not too fond of it, but you pictures makes me to try this out soon.

  9. Wonderful presentation, tempting n looks fabulous..

  10. Your pics look so pretty and nice recipe info, thanks.


  11. Like your blog and your pictures ! def. following you now! when you get a chance by by my blog and check it out and hopefully my writing will send you sparks so you can also become one of my followers too!everything looks amazing!!!

  12. With refer to your comment earlier

    Though your comment seems small, it values a lot behind my posts

    And thanks for the support towards the success in the blogworld


    Cool Blogs

  13. dal fav..looks super yummy

  14. ive actually never had a kick ass dal makhni...i shu really give it some thought :)

  15. I know what you are talking about when you said about the bad ones you had ;-)I loved the last picture :-)

  16. The dal makhani looks delicious


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