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Dal (dhal, dahl, daal) makhani is a type of daal eaten with either naan or chapatis, a mainstay of Indian and Pakistani cuisine. Dhal Makhani is the essence of every northern Indian meal. One can say that dal is eaten in every Indian home at least once a day.

Ingredients for Dhal Makhani:

  • 1 1/2 cups toor dal, washed and drained
  • 2 tomatoes, medium sized, cut into large pieces
  • A pinch of turmeric powder
  • 2 tsp coriander leaves, chopped

For seasoning:

  • 1 small onion, chopped
  • A pinch of hing
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhania powder
  • 4-5 green chillies, chopped
  • 1 sprig curry leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 stick butter
  • Salt to taste

Directions for making Dhal Makhani:

  1. Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.
  2. In a saucepan, prepare the seasoning by heating the butter.
  3. Add the cumin and mustard.
  4. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania. Fry till the onion starts turning color.
  5. Now add the powders and fry for a minute.
  6. Remove from heat and add the boiled dal/tomato to this.
  7. Add the chopped coriander leaves. Mix well.
  8. Adjust the salt if necessary.
  9. Add 1 cup of water. Bring it to a boil and remove.
  10. Serve hot with rotis or plain rice.
  11. Enjoy your Dhal Makhani. Hope you love this Indian recipe.


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