Dal Makhni

  • Urad (whole black lentil) ½ Cup
  • Rajma (kidney beans) 1 Cup
  • Low-fat milk 1 Cup
  • Oil 1 Tablespoon
  • Cumin seeds (jeera) ½ Tablespoon
  • Chopped onions ½ Cup
  • Ginger-garlic paste 1 Tablespoon
  • Chili powder 1 Tablespoon
  • Coriander powder 2 Tablespoon
  • Turmeric powder (haldi) ¼ Tablespoon
  • Tomato 2 piece
  • Coriander leaves 2 Tablespoon
  • Salt to taste
  • Wash and soak whole urad and rajma for 7 to 8 hours  
  • Pressure cook urad dal and rajma until 6 to 7 whistles or till they are over cooked; also add salt while cooking
  • Meanwhile, grind tomatoes and make puree
  • After that beat well the urad dal and rajma and add milk to it
  • Take a deep pan and add oil to it
  • Add cumin seeds, when seeds crackle add onions, ginger-garlic paste and cook on a medium flame for a few seconds
  • Add chili, coriander and turmeric powder and 2 table spoon water. Mix properly and cook on a medium flame for 2 minutes
  • While stirring continuously, add another 2 tablespoon of water and tomato puree. Mix well and cook on medium flame only,
  • Now add prepared urad dal-rajma-milk mixture and add salt as per taste
  • Mix well and cook on slow flame for 10 -12 minutes, while stirring occasionally,
  • Garnish with coriander and serve hot and with steamed rice or paratha.

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