Dal Makhani
Recipe
Dal Makhani Recipe
Dal Makhani Recipe
Rich, Creamy & Authentic Punjabi Dal Makhani
Bring restaurant-style flavors to your kitchen with AgroPure Premium Whole Black Urad Dal and Rajma. Slow-cooked to perfection with aromatic spices, butter, and fresh cream, this classic North Indian recipe is perfect for family dinners and festive occasions. Traditionally made with whole black lentils and kidney beans, dal makhani is loved for its creamy texture and rich, smoky taste.
Ingredients
- 1 cup AgroPure Whole Black Urad Dal
- ¼ cup AgroPure Rajma (Kidney Beans)
- 2 tbsp Butter
- 1 tbsp Ghee
- 1 Onion (finely chopped)
- 2 Tomatoes (pureed)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- 1 tsp Kasuri Methi
- ¼ cup Fresh Cream
- Salt to taste
- Fresh Coriander for garnish
Preparation
Step 1: Wash and soak the urad dal and rajma overnight. Pressure cook until both become soft and tender.
Step 2: Heat ghee and butter in a pan. Saute onions until golden brown, then add ginger-garlic paste and cook until fragrant.
Step 3: Add tomato puree and all the spices. Cook until the butter separates from the masala.
Step 4: Mix the cooked dal and rajma into the masala. Simmer on low heat for 30–40 minutes, stirring occasionally for a rich and creamy consistency.
Step 5: Add fresh cream, crushed kasuri methi, and a little butter. Simmer for another 5 minutes.
Step 6: Garnish with fresh coriander and a swirl of cream. Serve hot with naan, butter roti, jeera rice, or steamed basmati rice.