Prep Time: 12 Hours (Soaking)
Cook Time: 1 Hour 30 Minutes
Total Time: 13 Hours 30 Minutes
Servings: 4–5
Ingredients
For the Dal
- 1 cup Whole Black Urad Dal (Sabut Urad)
- ¼ cup Rajma (Kidney Beans)
- 4 cups Water
- 1 tsp Salt
For the Masala
- 2 tbsp Butter
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Medium Onions (finely chopped)
- 2 tsp Ginger-Garlic Paste
- 3 Medium Tomatoes (pureed)
- 2 Green Chillies (slit)
Spices
- 1 tsp Turmeric Powder
- 1½ tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Gudora Garam Masala
- Salt to taste
For Richness
- 3 tbsp Fresh Cream
- 2 tbsp Butter
- 1 tsp Kasuri Methi (crushed)
Garnish
- Fresh Cream
- Coriander Leaves
- Butter Cube
Instructions
Step 1 – Soak
Wash the urad dal and rajma thoroughly. Soak them overnight (10–12 hours).
Step 2 – Pressure Cook
Add soaked dal, rajma, water, and salt to a pressure cooker.
Cook for:
- 8–10 whistles on medium heat
- OR 35–40 minutes in an Instant Pot
The dal should mash easily.
Step 3 – Prepare Masala
Heat butter and oil.
Add cumin seeds.
Once they crackle, add onions and sauté until golden.
Add ginger-garlic paste and cook for one minute.
Now add tomato puree and cook until oil separates.
Step 4 – Add Spices
Mix in:
- Turmeric
- Red chilli powder
- Coriander powder
- Cumin powder
Cook for 2–3 minutes.
Step 5 – Combine
Add the cooked dal along with its cooking water.
Mix well.
Mash some of the dal using the back of a spoon.
Step 6 – Slow Simmer
This is the secret to authentic Dal Makhani.
Simmer on low heat for 35–45 minutes.
Stir every 5 minutes.
Add warm water if the dal becomes too thick.
Step 7 – Finish
Add:
- Butter
- Fresh Cream
- Crushed Kasuri Methi
- Gudora Garam Masala
Cook for another 5 minutes.
Chef’s Tips
- The longer you simmer, the creamier the dal.
- Mash a small portion of the dal for a naturally thick texture.
- Always add garam masala at the end for maximum aroma.
- A small piece of charcoal with ghee (Dhungar method) gives a restaurant-style smoky flavor.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Tandoori Roti
- Jeera Rice
- Steamed Basmati Rice
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 16 g |
| Carbohydrates | 34 g |
| Fat | 18 g |
| Fiber | 12 g |
Why Use Gudora Garam Masala?
Finish your Dal Makhani with Gudora Garam Masala just before serving. Its blend of premium whole spices enhances the aroma and adds the rich, authentic North Indian flavor that elevates homemade dal to restaurant quality.
