Admittedly, dal makhani is not my favourite Indian dal recipe and I tend to lean towards the simple dal tadka , methi dal , or the fabulous panchratan dal when eating out, but since this creamy dal dish is so popular, I make it now and then, especially when we have guests and I need a good side dish for my tawa naan recipe .

Dal Makhani Recipe Serves 2 Ingredients:

½ cup whole black lentils / whole urad dal 1 onion, minced 1 tomato, finely chopped 2-3 cloves of garlic 1 tablespoon ginger-garlic paste 1 tablespoon tomato paste (or 1 large tomato, pureed) 2 tablespoon milk ½ teaspoon red chili powder 1 teaspoon coriander powder 1 tablespoon butter 1 tablespoon oil fresh coriander leaves, for garnish water, 1 to 2 cups salt to taste

Instructions:

  1. Heat the oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, coriander powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

  2. Add in the chopped tomatoes and cook for a few minutes to combine well. Add dal and enough water to cover them (about 2 cups). Pressure cook for 4-5 whistles minutes till lentils are soft and done. Stir in milk and let it come to a boil.

  3. In a separate pan, heat butter and add whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

Serve with warm rotis or a simple pressure cooker vegetable pulao .

Admittedly, dal makhani is not my favourite Indian dal recipe and I tend to lean towards the simple dal tadka , methi dal , or the fabulous panchratan dal when eating out, but since this creamy dal dish is so popular, I make it now and then, especially when we have guests and I need a good side dish for my tawa naan recipe .

Dal Makhani Recipe Serves 2 Ingredients:

½ cup whole black lentils / whole urad dal 1 onion, minced 1 tomato, finely chopped 2-3 cloves of garlic 1 tablespoon ginger-garlic paste 1 tablespoon tomato paste (or 1 large tomato, pureed) 2 tablespoon milk ½ teaspoon red chili powder 1 teaspoon coriander powder 1 tablespoon butter 1 tablespoon oil fresh coriander leaves, for garnish water, 1 to 2 cups salt to taste

Instructions:

  1. Heat the oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, coriander powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

  2. Add in the chopped tomatoes and cook for a few minutes to combine well. Add dal and enough water to cover them (about 2 cups). Pressure cook for 4-5 whistles minutes till lentils are soft and done. Stir in milk and let it come to a boil.

  3. In a separate pan, heat butter and add whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

Serve with warm rotis or a simple pressure cooker vegetable pulao .