December 16, 2020 2 min read 6 Comments

Dal Makhani is one of the most loved vegetarian delicacies in India. It’s a staple in many northern states and it got popularized following the partition. The dish was introduced to the country by an entrepreneurial Punjabi migrant Kundan Lal Gujral who later served the dish in his restaurant.

 Dal Makhani was actually a brainchild of Sardar Singh, which in time became India’s recognized and quintessential dish. Another reason why this dish got so popular is that of its versatility in a meal:- from being served with main meals to being a part of buffets. The preparation time on this is lengthy but it is worth, as it has a very rich texture and is mostly served with cream on top.

The traditional time of preparation used to take up to 24 hours to complete, Just2Eat has to your rescue by providing you with the dish with no hassle of preparation and get straight to enjoying the dish.

And here comes the recipe,


Whole black gram (Sabut Urad) - 1/2 cup

Red kidney beans (Rajma) - 2 tablespoons

Salt - to taste

Red Chili Powder - 1 teaspoon

Ginger (Chopped) - 2 inch pieces

Butter - 3 tablespoons

Oil - 1 tablespoon

Cumin Seeds - 1 teaspoon

Garlic (Chopped) - 6 cloves

Onion (Chopped) - 1 large

Green Chili - 2 slit

Tomato - 2 medium

Garam Masala Powder - 1 teaspoon



Step 1

Pick, wash and soak Sabut Urad and Rajma overnight in three cups of water. Drain.

Step 2

Boil sabut urad and Rajma in three cups of water with salt and half the red chili powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the Rajma is totally soft. If not cook on low heat till the Rajma becomes totally soft.

Step 3

Heat butter and oil in a pan. Add cumin seeds. When they begin to change color, add ginger, garlic, and onion and sauté till golden.

Step 4

Add slit green chilies, tomatoes and sauté on high heat. Add the remaining red chili powder and sauté till the tomatoes are reduced to a pulp.

Step 5

Add the cooked dal and Rajma along with the cooking liqueur (poaching liquid). Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6

Simmer on low heat till the Dals are totally soft and well blended.

Step 7

Serve hot.

Here is some Nutrition Info,

Calories: 990 Kcal

Carbohydrates: 88.7 grams

Protein: 30.6 grams

Fat: 54.3 grams

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