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daal makhani

daal makhani is very tasty with butter naan.

daal makhani
daal makhani

Ingredients required in daal makhani:

1 cup whole black lentils

2 tbsp kidney beans (rajma)

3 tbsp butter

1 spoon oil

1 onion (chopped)

2 tomatoes (chopped)

1 tbsp ginger-garlic paste

1 green chili (optional)

1 tsp red chili powder (optional)

1/2 tsp turmeric powder

1 tsp garam masala (optional )Salt to taste

1/4 cup fresh cream or milk

Coriander leaves for garnishing

Steps Required for daal makhani:

1. Soak the Dal

  • Wash black lentils (urad dal) and rajma well.
  • Soak them in water overnight or for 8 to 10 hours.

2. Cook the Dal

  • Put soaked dal and rajma in a pressure cooker.
  • Add 3-4 cups water and little salt.
  • Cook for 5-7 whistles until it turns soft.

3. Make the Masala

  • Heat butter or oil in a pan.
  • Add chopped onions and cook until it turn golden brown.
  • Add ginger-garlic paste and chopped green chili.
  • Cook for 1-2 minutes

Now add tomatoes, red chili powder, turmeric, and salt.
Cook until oil starts to be seen

4. Mix Everything

  • Add cooked dal into the fry pan
    Mix well and add some water
  • Cook on low flame for 30-35 minutes.
    Stir sometimes so that it does not stick

5. Final Touch

  • Add cream or butter
  • Mix well and cook for 2-5 minutes.

Garnish it with some coriander leaves

Serve it with daal makhani

  • naan
  • roti
  • jeera rice
  • lacha parantha
  • basmati rice

KUNDAK LAL JAGGI [daal makhani]-

daal makhani

It was believed that daal makhani was invented by him. After roaring success with their butter chicken. Others inspired with this came up with similar and named daal maharani.
A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream (makhani is a Punjabi word for butter).





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