Dal Makhani


  • 1 cup whole black urad dal
  • 1/3 cup rajma
  • 4 tsp grated ginger
  • 4 tsp crushed garlic
  • 2 medium sized tomatoes, grated
  • 2 tsp red chilli powder
  • 2-3 tsp salt or to taste
  • 1/4cup unsalted butter (can increase to 1/3 cup)
  • 1/3 cup light cream (can increase to 1/2 cup)
  • 2 tsp garam masala powder
  • A generous dollop of unsalted butter

Method –

  1. Wash the 2 types of beans and drain
  2. Cover with water and leave to soak overnight
  3. Pressure cook the beans with 1 litre of water till soft
  4. With a potato masher, mash half of the beans lightly till they form a coarse paste
  5. Half of the beans should remain whole
  6. Add the ginger, garlic, tomatoes, red chilli powder, salt, butter, cream and garam masala
  7. Cook very gently for another 30 minutes, stirring occasionally
  8. Serve the beans with a dollop of butter at the top
  9. Garnish with chopped coriander leaves

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