Dal Makhani


  • 1 cup whole Urad
  • 2 tbsp kidney beans
  • 2-3 tbsp curd
  • 2-3 tbsp cream
  • 3-4 tbsp butter / desi-ghee
  • 2 whole red chillies
  • 2 green chillies
  • 2 onions (paste to be made)
  • 6-7 garlic cloves
  • 1” piece ginger
  • 1 large tomato finely chopped
  • 1½ tsp garam masala
  • 1 tsp coriander-cumin powder
  • ¼ tsp turmeric powder
  • Salt to taste


  1. Soak whole urad and kidney beans for at least 6-7 hours.
  2. Wash them, add some salt and butter and cook in pressure cooker on a low flame for approx 40 minutes.
  3. Mash them with a ladle, add curd and cook them in open cooker for another 15 minutes, while stirring occasionally.
  4. Soak whole red chillies for 15 minutes in water and grind them along with garlic, ginger, green chillies, garam masala and coriander-cumin powder.
  5. Take the butter in a deep pan and add onion paste. Sauté till it becomes golden. Now, add chopped tomato to it and sauté it further for 2-3 minutes. Add the paste made in step 4 to it, and cook it further for some time. Add turmeric powder, salt and mashed urad and kidney beans.
  6. Add some water (if required) and cook it further till its thickness becomes consistent.
  7. Finally add some cream and garnish with coriander leaves.
  8. Serve it hot with parathas or rice.