A spicy combination of rajma and urad dal.

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Dal Makhni
By
Masterchef
Sanjeev
Kapoor

2. Content
Dal Makhni
 Description
 Ingredients
 Method
 Chef’s tip
 Book
 Similar recipes with links

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A spicy and heavy dal preparation
made with a combination of rajma and
urad dal.
Cooking Time: 35-40 minutes
Servings: 4
Preparation Time: 30-35 hours
Category: Veg

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Whole black gram (sabut urad) ½ cup
Red kidney beans (rajma) 2 tbsps
Salt to taste
Red chilli powder 1 tsp
Ginger, chopped 2 inch piece
Butter 3 tbsps
Oil 1 tbsp
Cumin seeds 1 tsp
Garlic, chopped 6 cloves
Onion, chopped 1 large
Green chillies, slit 2
Tomatoes, chopped 2 medium
Garam masala powder 1 tsp

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1. Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure
cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you
can add half the ginger too if you wish) for three whistles.
2. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma
becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to
change colour, add ginger, garlic and onion and sauté till golden.
3.Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder
and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the
cooking liquor
4. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
Simmer on low heat till the dals are totally soft and well blended. Serve hot.

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This recipe tastes just as good (even better!)
the following day after reheating properly.
Chef Kapoor likes it cold too! But the
parathas should be hot.

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