Monday 10 June 2024

Dhal Makhani

Dhal makhani is one of the protein rich side dishes that you can serve with chapati, roti, naan , paratha or poori. The main ingredient of this dish is whole black gram, which contains 25 gram of protein and 18 grams of fiber per 100 grams. Let us make this simple recipe today.


Whole black gram - 1 cup

Bengal gram dhal - 2 tablespoons

Rajma - ¼ cup

Curds - ½ cup

Coriander powder - 1 tablespoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Turmeric powder - ½ teaspoon

Kasuri methi - 1 tablespoon, roasted and crushed

Butter or ghee - 1 tablespoon

Cream - 1 tablespoon (optional)

Salt - to taste

For the masala paste:

Ginger - 1" piece

Garlic - 3 pods

Tomato - 4 no, cubed

Onion - 3 no, cubed 

Oil - 2 teaspoons

Cashew nuts - 1 tablespoon (optional)

Kashmiri chili - 1-2 no, adjust to taste


  • Wash and soak black gram dhal, rajma and Bengal gram dhal in water over night. Next morning wash again and pressure cook for 15 minutes. Keep aside.
  • Heat oil in a kadai; add in Kashmiri chili and fry till they turn darker. Then add onion cubes, and sauté till they turn transparent. Add in garlic pods and sauté for 2 minutes. Allow the ingredients to cool. 
  • Grind the fried items, tomato, cashew nuts and ginger into a fine paste.
  • Heat 2 teaspoons of butter or ghee in the kadai; add in the masala paste and fry for a minute. Cover and cook on low flame till oil separates.
  • Mash the cooked dhals together and add to the kadai. Mix well. Add in required salt and simmer for 5 minutes.
  • Beat the curds well. Add coriander powder, cumin powder, garam masala, turmeric powder and kasuri methi. Mix very well and add to the cooking dhal. Simmer for 10-15 minutes. 
  • Decorate with cream and 1 teaspoon of butter. Serve hot with roti or chapati.

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