Dal Makhani

About Dal Makhani

Ingredients

• Whole black gram (abut urad), soaked for 6 hours and drained 1 cup
• Red kidney beans (rajma), soaked for 6 hours and drained ¼ cup
• Olive oio 1 tbsp
• Ginger-garlic paste 2 tsps
• Tomato puree 4 tbsps
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Salt to taste
• Dried fenugreek leaf (kasuri methi) powder 1 tsps
• Fresh cream 1 tsp

How to Make Dal Makhani (Stepwise Photos)

Method

1. Drain both whole black gram and red kidney beans and pressure cook with 3 cups of water till 7-8 whistles are given out or till completely cooked and soft.
2. Heat olive oil in a deep non-stick pan, add ginger-garlic paste and saute for 2 minutes on medium heat.
3. Add tomato puree, coriander powder, cumin powder, turmeric powder, red chilli powder and garam masala powder and saute till the oil separates from the masala.
4. Add black grams, kidney beans and salt and mix well. Adjust the consistency by adding sufficient water and mix well.
5. And dried fenugreek leaves, mix well and simmer for 5 minutes.
6. Add cream and mix well. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps