Daal Makhani

Cooking Time: 30 mins
Servings: 4


  • 1/2 cup whole urad daal (urad sabut)
  • 2tbsp Red kidney beans (Rajma)
  • 1 onion finely chopped
  • 6 flakes Garlic paste
  • 2 tomato finely chopped
  • 2-3 green chilies finely chopped
  • chopped coriander leaves
  • 3 tbsp butter
  • 1 tbsp oil
  • 1/2 cup fresh stirred cream (malai)
  • 1tsp cumin seeds (jeera)
  • 1/2tsp turmeric powder
  • 1/2tsp Garam masala
  • Red chili powder
  • 1/2tsp dhania powder
  • Salt (to taste)


  • Pick, wash and soak sabut urad and rajma overnight in three cups of water;
  • Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Open the lid and see if the rajma is totally soft and add cream to the daal;
  • Heat oil in a pan and add cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown;
  • Now add green chilies and tomatoes and fry till tomatoes soften;
  • Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment;
  • Add daal and stir on medium flame. As soon as it starts boiling remove from the gas;
  • Garnish daal makhni with coriander and add butter. Serve daal makhni hot.