Daal Makhani - Buttered Black Lentils

Kaali Daal
II    Daal Makhani II


  • 1 cup whole urad daal (urad sabut)
  • 1tbsp Red kidney beans (Rajma)
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1" Ginger piece
  • 2-3 green chilies finely chopped
  • chopped coriander leaves
  • 4-5 flakes Garlic paste
  • 1/2 cup stirred curd
  • 1/2 cup fresh stirred cream (malai)
  • 2tbsp butter
  • 1tsp cumin seeds (jeera)
  • 1/2tsp turmeric powder
  • 1/2tsp Garam masala
  • Red chili powder
  • 1/2tsp dhania powder
  • Salt to taste


  • Soak rajma in water overnight. Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.
  • Mash and boil again for 15-20 minutes and add curd and cream to the daal.
  • Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown.
  • Add onions and fry till golden brown. Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
  • Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
  • Add daal and stir on medium flame.
  • As soon as it starts boiling remove from the gas.
  • Sprinkle garam masala powder and garnish it with coriander and add butter.
  • Serve hot. Goes well with laccha paratha ,naan, or rice.