Dal Makhani

Friday nights call for something special. With the heavy rains, eating out was out of question. Who's ready to battle Bangalore traffic when it rains? So it was time to make something easy and special at home. So here comes Dal Makhani. Although the name suggests makhan aka butter, it really does not have too much. Infact, I made it without any butter. You can add a spoonful at the end.


Whole black urad dal - 1/2 cup
Red kidney beans / Rajma - 2 tbsp
Tomato - 2 medium
Onion - 1 medium or 2 small
Ginger - 1" piece
Garlic - 1-2
Coriander powder / Dhania powder - 3-4 tsp
Cumin powder / Jeera powder - 1-2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Cumin seeds / Jeera - 1 tsp
Oil - 3 tsp


Soak the urad dal and the rajma for around 6-8 hours.
Pressure cook them in water until soft. Urad dal cooks very soon, around 3-4 whistles or 10 mins. Rajma, however, takes much longer. It took me around 45 mins on low
flame after 1 whistle to cook rajma.
Also, while cooking rajma, do not use the water that it was soaked in. Use fresh water.
Puree the onion along with the ginger and garlic
Puree the tomato
Heat oil in a kadhai and add the cumin seeds
Once they brown, add the onion paste and cook for 2-3 mins
Add the tomato puree and all the spices and cook on low flame for 10-12 mins. Add 1-2 tbsp water if it starts burning.
Add the urad dal and rajma.
Add salt and water.Adjust water according to the desired consistency.
Cook for another 5-7 mins.
Serve hot with rice or roti

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