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DAL MAKHANI

A little savoury, a little spicy and a little khatta, this sabzi is a treat.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 cup whole black gram dal
  • 2 tbsp Red kidney beans
  • salt To taste
  • ½ tbsp Ginger-garlic paste
  • 2 tbsp vegetable oil
  • Pinch of Cumin seeds
  • 1 to 2 onions, chopped
  • 2 green chili, finely chopped
  • 1 to 2 tomatoes, chopped
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Unsalted Butter
  • 1 tbsp Knorr Chef’s Dal Masala
  • 1 tbsp Low fat Cream

  • 1 In a pressure cooker, boil 1 Cup (150 g) of soaked whole black gram and soaked red kidney beans in about 2½ Cups (400ml) of water along with ½ tsp turmeric.
  • 2 In a separate frying pan, heat 2 tbsp vegetable oil and fry 1 tsp cumin seeds. Add 1-2 chopped onion and sauté until light brown.
  • 3 Add 1-2 chopped tomatoes, 1/2 tbsp Ginger-Garlic Paste, 1 tsp Red Chilli Powder, ¼ tsp of turmeric powder and salt to taste. Cook on slow flame till the oil separates.
  • 4 Now add the boiled dal along with about 1½ cups (200 ml) of water and bring to boil.
  • 5 Add 1 tbsp (10 g) Knorr Chef’s Dal Masala, mix well and cook until the dal is thick.
  • 6 Finish with dollop of butter and low fat cream. Mix well and enjoy!