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DHALL MAKHANI (whole black urad with Rajma)



Dhall makhani is a very rare Dhall where not even a single whole spice is used and still it has a fantastic taste when eaten with Paratha, Phudina Paratha and Rice.

150 gms. Whole Black Urad (ulundhu)
50 gms. Rajma Beans
50 gms. Butter
50 gms. Ghee
8 cloves of Garlic sliced in thin strips
2" Piece Ginger sliced in small strips (or grated)
150 gms .Tomato (diced)
1 spoon Red chilli Powder
1/2 spoon Turmeric
4 Nos. Green chillies
2 small Onions sliced
3 spoons Salt ( to taste)
1 spoon of Dry Mango powder / fresh lime





Soak Rajma for twelve hours in water with a pinch of Soda Bi-carb. Soak Whole Urad (ulundhu) for six hours in luke warm water. Add sliced ginger and Garlic in soaked Urad and Rajma and add half spoon of Turmeric and one spoon of salt. Add enough water and pressure cook for three to four whistles. Take care that Urad cooks well and when cooked set aside. Take 50 gms of Ghee in a kadai and sauté Diced Onion till it turns pink. Now add diced Tomatoes and turn till Tomatoes become soft and the mix starts leaving ghee .You may add half a spoon of Freshly cut ginger at this stage and turn for a minute. Add this to cooked Urad Rajama Mix. Add some more salt, one spoon of chilli powder and sliced Green chillies now and set the vessel to a boil for about fifteen minutes .Keep on stirring or else the Dhall will stick at the bottom. At this stage you may add Amchur/Lemon 


Now add 50 gms. of Butter. Mix thoroughly and leave the Dhall Makhani for one hour. After an hour , reheat and Serve hot.

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