Ingredients for Dal Makhani
Complete culinary measure (9 items) · Scale servings or deselect pantry items in the cart panel
1
Whole Black Urad Dal
1 cup (200 g)
2
Rajma (Kidney Beans)
1/4 cup (50 g)
3
Butter
50 g
4
Fresh Tomato Puree
1.5 cups (300 g)
5
Fresh Cream
1/4 cup (50 ml)
6
Ginger Garlic Paste
1.5 tbsp
7
Kashmiri Red Chili Powder
1 tsp
8
Garam Masala
1/2 tsp
9
Salt
1 tsp
Soak whole black urad dal and rajma overnight. Pressure cook with salt and water for 6-8 whistles until soft.
Step-by-Step Instructions
1
Soak whole black urad dal and rajma overnight. Pressure cook with salt and water for 6-8 whistles until soft.
2
Mash the dal slightly using a ladle.
3
In a heavy handi, melt butter, add cumin, ginger-garlic paste, and fresh tomato puree.
4
Add Kashmiri chili powder and cook until butter floats on top.
5
Pour in the cooked dal, mix well, and simmer on slow flame for 45 minutes, stirring frequently.
6
Finish with butter, fresh cream, and crushed kasuri methi.
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Servings
4
Ingredients
9/9
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Whole Black Urad Dal
1 cup (200 g)
Rajma (Kidney Beans)
0.25 cup (50 g)
Butter
50 g
Fresh Tomato Puree
1.5 cups (300 g)
Fresh Cream
0.25 cup (50 ml)
Ginger Garlic Paste
1.5 tbsp
Kashmiri Red Chili Powder
1 tsp
Garam Masala
0.5 tsp
Salt
1 tsp
·
9 items · estimated total~₹611
Servings
4
9/9 items selected
~₹611