Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dal Makhani Recipe
    Lost? Site Map

    Dal Makhani

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    jas kaur's Note:

    The easiest and most delicious dal makahni--true Punjabi style. I saw several recipes and was very surprised to see the use of cardamoms and cinnamon, whereas the actual dal served in Indian and Mughlai restaurants does not contain garam masala. This dal needs to be soaked overnight, so plan ahead.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and soak the kidney beans and the dal together in huge bowl.
    2. 2
      If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
    3. 3
      Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
    4. 4
      Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
    5. 5
      In the meantime, prepare the tempering (tadka).
    6. 6
      Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
    7. 7
      Add this steaming tadka to the dal and let it simmer for a while uncovered.
    8. 8
      When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
    9. 9
      Serve with hot naan or paranthas.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on March 26, 2008

      55

      Fantastic recipe ! I made this for dinner the other day and it tasted like the dal which is made at a restaurant. Thanks for the recipe . Can you please post Punjabi rajma recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Dal Makhani

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.0
     
    Calories from Fat 406
    57%
    Total Fat 45.1 g
    69%
    Saturated Fat 27.6 g
    138%
    Cholesterol 150.4 mg
    50%
    Sodium 46.6 mg
    1%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 25.1 g
    100%
    Sugars 4.8 g
    19%
    Protein 23.5 g
    47%

    The following items or measurements are not included:

    garlic flakes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites