Friday, May 29, 2009

Dal Makhani (Kali Dal)

Dal makhani (Kali Dal) is a famous dish from Punjab. This dish is made from a combination of whole black grams & kidney beans. The dals are cooked for hours until they get a creamy texture.

Here is a slightly simplified version of the recipe.


2 cups whole black gram (black urad dal)
1/4 cup kidney beans (rajma beans)

1 medium onion, finely chopped
1 medium tomato, finely chopped
small piece ginger, finely chopped
1 green chilli, finely chopped (optional)
1 tsp garam masala
1 tsp red chilli powder
2 tbsp sour cream
1/4 cup cream
2 tbsp butter
salt to taste

Whole garam masala (cinnamon, cloves, bay leaves)

  • Soak the dals overnight. Next day, pressure cook the dals for 4-5 whistles until the dals are cooked.
  • In a pan heat butter. Add the whole garam masala, then the chillies & ginger. Saute & add onions. Once onions are slightly golden add the tomatoes & the masalas. Cook until the tomatoes are mushy.
  • Add the cooked dals, sour cream & salt and simmer on low flame for 10-15 minutes.
  • Top it off with cream. Garnish with chopped cilantro. Serve hot with rotis/ naans.