December 27, 2012

Dal makhni/Kaali dal dhaba style


1.1 cup of whole black urad dal(find in an Indian grocery store) soaked for 8-10hrs or overnight & then boiled for 30-45 mins
2.Handful of chana dal soaked for 1hr.
3.Ginger garlic paste 2 tbsp
4.2 large tomato boiled & pureed
5.1/2 tsp of turmeric pwd
6.Red chili pwd 1/2 tsp
7.Coriander pwd 1tbsp
8.Whole jeera/cumin 1tbsp
9.Kasuri methi 2tbsp
10.Chopped coriander leaves for garnishing
11.4 tbsp of butter
12.Vegetable oil
13.Garam masala pwd 1tsp
15.Cream 1/2 cup


1.Heat oil in a pan and add whole cumin and saute for a while.
2.Add ginger garlic paste & turmeric pwd and fry for 1 min and then add the tomato puree.
3.Cook the masala till the tomato very well cooked.
4.When the puree comes to a boil add chili pwd,coriander pwd & salt & cover it with a lid & let it cook for 10 mins on low flame.
5.After 10 mins open the lid & add the butter.Now add the water of boiled daal and cook it for few more mins before add the daal.
6.After few min add the daal and cover it and let it cook for 30mins on low.
7.But stirring every 2mins to avoid burn at the bottom.
8.After 30 mins add kasuri methi and 1/2 cup cream and boil for 5 mins.

Before serving one table spoon of butter on the top of the daal.


  1. If I want to use canned puree from store, how much should I add to this recipe?

    1. Mitra for canned puree add 3/4th cup for this recipe.

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