A Mouth-Watering Recipe for Dal Makhani by Chef Rajeev

RED FM Rasoi Episode 13 Here’s a mouthwatering recipe for Dal Makhani from Chef Rajeev Arora. he shares his secret method of cooking and a secret ingredient that gives this dish a unique and special taste.


• 2 cup Urad dal (black lentil)
• 1/2 cup red beans (rajma)
• 2 teaspoons cumin seed
• 5 to 6 garlic cloves crushed
• 2 inches ginger crushed
• 1/2 teaspoon garlic cloves paste
• 1/2 teaspoon ginger paste
• 4 to 5 clove
• 5 to 6 green cardamom
• 8 to 10 black peppercorn
• 1 black cardamom
• 1 inch cinnamon stick
• 1 teaspoon garam masala powder
• 3/4 cup Whipping cream
• 1.5 teaspoon Kashmiri red chilli powder
• 2 tablespoon kasoori methi
• 1 tsp coriander powder
• 3 tablespoons butter
• 2 tomatoes puree (extra large tomatoes)
• 2 tablespoon tomato paste
• 1 green chilli
• 1 teaspoon sugar if need
• 1 tablespoon oil
• Salt to taste
• Coriander for garnish
• 2 table spoon whipping cream


• Soak whole black urad and rajma overnight 6 to 7 cups of water.
• Cook (slow cooker overnight or pressure cooker 5 to 6 whistle) the soaked dal and rajma in the water with salt, and portly (Indian Bouquet garni) made cloth bag with clove, green cardamom, black cardamom, black pepper, cinnamon, crushed garlic and ginger, till dal and rajma are cooked and soft.
• Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped ginger, garlic paste saute for few, add red chilli powder and cook for one more minutes
• Now add chopped tomatoes puree and paste. Sauté till tomatoes are well cooked and fat starts to leave the masala. Add boiled dal and rajma to this.
• Do not add the liquid at first crush (mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.
• Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
• Add fresh cream and garam masala powder green chilli, let it simmer for another 10 to 12 minutes. Finish off with Kasoori methi powdered.