Traditional
Dal Makhani
Creamy urad dal and rajma slow-cooked with butter.
- Prep
- 8 hours soaking
- Cook
- 2 hours
- Serves
- 6
The dals in this recipe
Ingredients
- 1 cup Urad Sabut (Whole Black Lentils)
- 1/4 cup Rajma (Kidney Beans)
- 2 tbsp Butter
- 1 tbsp Ghee
- 1 cup Tomato Puree
- 2 tsp Ginger-Garlic Paste
- 1/2 cup Fresh Cream
- 1 tsp Garam Masala
Method
- 1
Soak urad dal and rajma overnight. Pressure cook until very tender.
- 2
Heat butter and ghee. Sauté ginger-garlic paste, then add tomato puree and cook until oil separates.
- 3
Add the cooked dal and rajma. Mash slightly and simmer on low heat for at least 1 hour.
- 4
Stir in fresh cream and garam masala. Cook for another 10 minutes. Serve hot.