Dal Makhani
This is a real simple, rustic recipe made with the fewest of ingredients. No ginger garlic paste, no garam masala, no frills. Just use a lot of butter or ghee and you’re all set!
Servings Prep Time
3-4people 20minutes
Cook Time Passive Time
35minutes 8 hours
Servings Prep Time
3-4people 20minutes
Cook Time Passive Time
35minutes 8 hours
Ingredients
  • 1cup black urad dal, with skin
  • a handfulred kidney beans/rajmadry, not canned
  • 1medium onion
  • 2medium Tomatoesor 1 large
  • 2tsp Salt
  • 1tbsp chili powder
  • 3-4tbsp butter/ghee/oil
  • 1tbsp cream/half and half
  • 2inch piece of gingerlots of ginger is great
  • 1tsp Cumin seeds
  • 1/2tsp Turmeric powder
Instructions
  1. Soak the urad dal and rajma overnight or about 8 hours in plenty of water
  2. After soaking, chop ginger into juliennes, and pressure cook with the soaked beans. Water should be enough to submerge the beans.
  3. I used the instant pot, and pressure cooked for 18 minutes. If pressure cooking, I would cook for 5-6 whistles or for about 20 minutes
  4. While it’s cooking, chop the onion and tomatoes, slit green chili if using. Gather the other ingredients – chili powder, cumin seeds, salt, turmeric
  5. Heat oil/butter/ghee in a kadai. When hot, add the cumin seeds. Add onions and the green chili, and brown them. Add the tomatoes, chili powder, turmeric and salt and cook to a pulp
  6. When the dal/rajma is cooked, release pressure safely, a few minutes after cooking. Mash the dals with a spoon, if they’re not cooked well, cook for a few more minutes under pressure. They should be cooked really well to a mushy consistency. Add the cooked dal to the gravy.
  7. Instead of adding the dal to the gravy, you can also add the gravy to the instant pot/pressure cooker and cook for about 10 minutes until the flavors are absorbed. REmove to a serving bowl, add some melted ghee, and cream or half and half for extra flavor. Remember, the makhani in the name stands for butter 🙂
  8. Serve with naan or roti/puris.
Recipe Notes

This dish ages really well. It’s amazing the next day. How much butter is used is up to you, definitely ghee/butter improves the dish. Remember, the makhani in the dal makhani stands for butter 🙂 Don’t skimp on ginger. Not only does it enhance the flavor, but also helps with digestion of the urad and the rajma.