Ingredients
To Boil Dal
- 1 cup (200g) black lentil/ kali urad sabut dal
- ¼ cup rajma/ red kidney beans
- ¼ teaspoon salt
- 3 cups water
First Tadka
- 3 tablespoons ghee/clarified butter
- 2 medium onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon kashmiri red chilli powder
- 3 large tomatoes pureed
- 1 teaspoon coriander powder
- ½ teaspoon jeera/cumin powder
- 2 tablespoons fresh coriander
- 2 tablespoons butter
- 2 tablespoons fresh cream
- 1 teaspoon kasuri methi
- 2 tablespoons fresh coriander
Second Tadka
- 1 tablespoons ghee/clarified butter
- 2 tablespoons butter
- 1 tablespoon garlic finely chopped
- 1 teaspoon kashmiri red chilli powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To Boil Dal
- Take black urad dal and rajma and wash them 4-5 times thoroughly.. Now soak them in water overnight or upto 8 hours.
- Rinse the excess water and wash the dal once again.
- Now add the dal and rajma in the pressure cooker along with some salt and water. Close the lid and pressure cook the dal till it gets 8-10 whistles or till the dal turns soft and is completely cooked
First Tadka
- In a large kadai add ghee and once it turns hot add finely chopped onions and cook them till they turn light brown in colour.
- Now add ginger garlic paste and sauté for a minute.
- Add kashmiri red chilli powder and mix well.
- Now add fresh tomato puree and salt. Let it cook for 7-8 minutes or till the ghee floats on the top. Keep stirring occasionally in between.
- Add coriander powder and cumin powder and mix well. Cook for another minute.
- Finally add the boiled dal and mix.
- Add 1 cup of hot water and a spoonful of fresh coriander. Now let the dal simmer on medium low flame for 15-20 minutes. Keep stirring occasionally.
- Once done, the dal will get a thick and creamy texture.
- Add butter, kasuri methi, fresh coriander, fresh cream and mix well.
Second Tadka
- In a pan add ghee and butter.
- Now add finely chopped garlic and sauté for a minute till it gets a light brown colour.
- Switch off the flame and add kashmiri red chilli powder and mix well.
- Immediately pour the tadka on the dal makhni and mix well.
- Serve hot with paratha, naan, tandori roti or jeera rice.
Recipe Notes
- If you do not want to pressure cook then you can boil the dal in a heavy bottom pan, it will take around 2 hours.
- If you do not like rajma then you can skip it or replace it with chana dal.
- Always simmer the dal makhini on low flame for 15-20 minutes, as it will turn more thick and creamy.
- Once you have kept the dal in the refrigerator it will become thick, add hot water to bring it to the desired consistency.
