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Daal Mekhani

Rating: 3/5 - Votes: 4 - Views: 33101

Daal Makhani is a smooth creamy butter gravy of Black lentils and beans.
Daal Mekhani recipe

Total servings: 4
Pre-Prep time: 8 hrs
Preperation time: 30 min
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot


1/2 cup of whole Urad Daal(soaked in water for about 8 hours).
1/8 cup of Kidney beans(soaked for about 8 hours).
3/4 tbsp Salt.
1/2 tsp turmeric powder.
1 tsp shredded Ginger.
1 Green Chilli(finely chopped).
1/4 cup heavy cream.
1/2 tsp mango powder(amchoor).
1/4 garam masala.
2 tbsp oil.
1/2 tsp cumin seeds(zeera).

3-4 red chillies.
1 tsp shredded ginger.


Put presoaked Daal and kidney beans in a pot with 3 cups of water.
Add green chillies, ginger, turmeric powder and salt.
Cover and cook on medium heat for about 25 min or until the beans and daal are tender.
Mash it a little bit to make it creamy.
Let it cook for about 5 more min.
Then add heavy cream, mango powder(amchoor) and garam masala.
Mix it well and let it cook for few minutes on low heat.
Now in a fry pan heat 2 tbsp oil.
Put cumin seed and red chillies and sizzle them till it gets medium brown.
Garnish Daal with this mixture.
You can also add little bit of cream/finely chopped ginger/corriander leaves for garnishing.
Daal Makhani is ready to be served.
Serve hot with Chappati or tandoori roti.

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