Dal Makhani by Varsha

Ingredients & Method

200 gms whole black dal

150 gms - Red kidney beans

(soak the dals separately over night for 12 hours and pressure cook the next day with salt to taste and 1tspn red chili powder (separately). Retain the water.)

Preps for the gravy - 

Puree 1 medium onion in a blender

Puree 2 small tomatoes with skin in a blender

Keep ready 1tspn of ginger-garlic paste

Keep the Indian Masala box handy. Ghee & butter for cooking. Alternatively, sunflower oil can be used in place of Ghee.

Start Cooking - 

In a pan, add 1tbspn ghee and 1tbsp butter.

Once it heats up, add 1tspn cumin seeds, allow it to turn pink.

Add ginger-garlic paste, cook for few seconds till no more raw

Add the blended onion and cook till it turns light brown

Add the blended tomatoes (you may also add some 1 or 2 chopped green chillis at this stage if you want it spicy or skip as the red chili powder has already been added to the dals) and season it with salt to taste (add less salt as we will be using the water from the pressure cooked dals, a little later), 1tspn turmeric, 2tspn coriander powder and 1 tspn of garam masala. 

Cook till the butter and ghee separates

Add the black dal, mash it a bit and slow cook it (on low flame) for 10 minutes

Add the rajma and cook for another 15 minutes on low flame

Continue stirring and add water from the dals little by little for it to cook well and to avoid from getting burnt. Keep desired consistency.

Added 1 tbspn of chopped fresh coriander and 1tspn of fresh cream (you may also use cashew milk instead of cream to finish/garnish) before serving.

Serve hot in a balti (bucket) with Parathas/ Naan or Jeera Rice.

Recipe Developed & Created By Varsha

You can follow Varsha on her Instagram Handle @littleredridingcook for more such delicious food feeds!