Smoky, creamy, and rich — this North Indian classic gets its depth from the bold aroma of black cardamom.
🫘 Ingredients:
1 cup whole urad dal (black gram)
¼ cup rajma (kidney beans)
1 large black cardamom (badi elaichi)
1 bay leaf
4 cups water (for pressure cooking)
2 tbsp butter
1 tbsp ghee
1 tsp cumin seeds
1 small onion, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, pureed
1–2 green chillies, slit
½ tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
Salt to taste
½ cup fresh cream
1 tsp kasuri methi, crushed
1 tsp garam masala
Fresh coriander, for garnish
🔥 Instructions:
1. Soak and Pressure Cook:
Soak urad dal and rajma overnight or for at least 8 hours.
Drain and rinse. Add to a pressure cooker with water, black cardamom, bay leaf, and salt.
Pressure cook for 6–7 whistles or until soft and creamy.
2. Prepare the Masala Base:
In a heavy-bottomed pan, heat butter and ghee.
Add cumin seeds and let them splutter.
Add onions and sauté until golden.
Stir in ginger-garlic paste and cook till raw smell disappears.
3. Spice It Up:
Add tomato puree, green chillies, red chilli powder, turmeric, and coriander powder.
Cook on medium heat till the masala thickens and releases oil.
4. Combine & Simmer:
Add the cooked dal and beans (remove black cardamom if desired).
Mix well and simmer on low heat for at least 30–40 minutes, stirring often.
Add water if needed for consistency.
5. Finish with Richness:
Stir in cream, kasuri methi, and garam masala.
Simmer for another 5–10 minutes.
6. Garnish & Serve:
Top with a dollop of butter or cream.
Garnish with chopped coriander.
🍽️ Serving Suggestion:
Serve hot with jeera rice, naan, or butter roti.
🪄 Welza Tip:
Use Welza Whole Black Cardamom for that signature smoky depth that makes Dal Makhani unforgettable.
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