DAL Maakhni

2 cups – Whole / Split Urad dal
1/2 cup – Rajma
1 no – Onion, big
2 no – Tomato, medium
2 tbsp – Kasoori methi
1 tbsp – Grated ginger
1 tbsp – Jeera
1 tsp – Haldi
2 tbsp – Red Chilly powder
1/2 cup – Milk
1/4 cup – Fresh cream
Salt to taste
2 tbsp – Oil

Dry powder
2 inch – Cinnamon
3 nos – Clove
1 nos – Elaichi

For tempering
1 tbsp – Oil
1 tsp – Jeera
1 tsp – Red chilly powder
2 nos – Red Chillies

Julienned ginger and coriander leaves for garnishing.IMG_6542.JPG
. Wash and soak urad dal and rajma overnight.
. Next morning, pressure cook the beans with a little salt. Pressure cook till the beans are cooked well.
.finely chop onions
. Grate tomato using a grater and discard the peel
. Dry roast all the ingredients for powdering and powder it finely.


Keep the pressure cooker in which you have cooked the beans again on a low flame with lid open. Add 1 cup of milk to this and let it keep boiling on a low flame.

In a seperate pan, heat oil and add jeera to this. Let it turn brown. Add ginger and saute for a minute. Add onions to this and saute till the onion turns pink. Add kasoori methi and saute till the onions turn brown.Add tomato, salt, red chilly powder, haldi and let it cook till oil seperates. Add the dry roast powder, mix and add this whole mixture to the beans which is boiling in the cooker.

Mix well, cover the lid and pressure cook it again till it lets out two whistles. Once it cools down, open the lid, add cream and mix the dal well. While you mix, the dal will get mashed and give it a thick consistency.

For tempering, heat oil in a small pan, add red chilly powder and redchilly and jeera and pour it over the dal. Garnish it with julienned ginger and coariander leaves.


Serve it with rice or roti. The more the dal boils the better it tastes. Dal tastes much much better the next day and hence i make it one day in advance.


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