Dal Makhani
Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices.
1 cup whole black gram (whole urad dal/sabut urad)
½ cup kidney beans (rajma)
4 cups water
1 teaspoon cumin or ½ teaspoon cumin powder
½ teaspoon red chili powder (lal mirch powder)
½ teaspoon turmeric powder (haldi)
1 medium sized onion, finely chopped
2 medium sized tomatoes, finely chopped
1 inch ginger (adrak), finely chopped
4 to 5 medium garlic cloves (lahsun), finely chopped
1 teaspoon punjabi garam masala or garam masala powder
2 to 3 tablespoons butter or ghee or oil
2 to 3 tablespoons low fat cream, optional
salt as required
few coriander leaves for garnishing, optional
  1. Soak the both the rajma and urad dal overnight if you are making this in the morning.
  2. If you are making dal makhani in the evening, then soak the dals in the morning.
  3. In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
  4. Add water. Pressure cook for some 12-15 whistles (45 minutes).
  5. Open and check if the lentils are cooked.
  6. You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
  7. If they are not cooked thoroughly, then pressure cook for 2-3 whistles (6-9 minutes) more.
  8. Add water if required.
  9. Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
  10. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
  11. If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
  12. Serve dal makhani hot with hot rotis, naan, or jeera rice.
Serves 4.

From the website Veg Recipes of India.