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:: Ingredients
  • Black grams 1 cup
  • Bengal grams 1/2 cup
  • Kidney beans 1/4 cup
  • Ginger 1 inch
  • Green chilli 2-3
  • Butter 4 tbsp.
  • Cream 2 tbsp.
  • Finely chopped tomatoes 3
  • Finely chopped onions 2
  • Garlic 7-8 pieces
  • Cumin seeds 1 tsp.
  • Asafoetida 1 pinch
  • Red chilli powder 2 tsp
  • Salt to taste
:: Method
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours . 
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan. 
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes. 

Dal Makhni is ready to serve. Decorate with cream.