STEP 1.Wash and rinse urad dal and rajma. Soak in water overnight.
STEP 2.In the morning, drain the water. Transfer the dal and rajma to a pressure cooker with salt. Add around 3.5 cups water.
STEP 3.Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes.
STEP 4.Let the pressure release naturally. The dal and rajma should be completely cooked.
STEP 5.To make the masala heat butter and 1 tablespoon ghee on medium heat. Once the butter melts and is hot, add onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown.
STEP 6.Add the ginger garlic paste and cook for 1 to 2 minute.
STEP 7.Add the tomato puree and mix. Cook for 2 minutes or until the puree mixes well with masala. Add in the boiled dal and mix.
STEP 8.Add garam masala, kashmiri red chili powder and salt. Mix to combine.
STEP 9.Add 1/2 cup water. Let it simmer on low heat uncovered for around 45 minutes.
STEP 10.Stir often else dal will stick to the bottom of the pot. Also add the remaining butter. Mix well.
STEP 11.Simmer for 10 more minutes on low heat. Dal is ready.
STEP 12.Garnish dal makhani with onion and coriander leaves.
Nutrition value
129
calories per serving
< 1 g Fat9 g Protein20 g Carbs6 g FiberOther
Current Totals
Fat
< 1g
Protein
9g
Carbs
20g
Fiber
6g
MacroNutrients
Carbs
20g
Protein
9g
Fiber
6g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
36mg
Iron
2mg
Vitamin A
184mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
61mcg
Vitamin B12
0mcg
Vitamin C
7mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
74mg
Manganese
< 1mg
Phosphorus
155mg
Selenium
10mcg
Zinc
1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment