Dal Makhani




  • 1/2 cup whole urad dal
  • 1/8 cup red kidney beans (Rajma)
  • 1 teaspoon grated ginger
  • 1 minced green pepper or adjust to taste (Hari Mirch)
  • 1/2 teaspoon turmeric (Haldi)
  • 3/4 teaspoon salt
  • 1/2 teaspoon mango powder (Amchoor)
  • 1/4 teaspoon garam masala
  • 1/4 cup cream
  • 2 tablespoons ghee or clarified butter
  • 1/2 teaspoon cumin seed (Jeera)
  • Pinch of asafetida (Hing)
  • 3 to 4 whole red chilies (Sabut Lal Mirch)
  • 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

  • 1/2 tablespoon shredded ginger



Wash urad dal and kidney beans well and soak in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.

In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.

Lightly mash the dal and cook for another 5 minutes on low medium heat. Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.

Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds. Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal. Garnish with shredded ginger.