Urad Dal/Dal Makhni


Prep Time: 35 Mins
Cook Time: 80-90 Mins
Serves: 4

  • Soaked Black Gram (Urad Dal) 1½ Mug, Wash until water runs clear. (Boil with 1000 ML water, 1 Tsp Salt and pinch of Bicarbonate Soda) in a pressure cooker for approx. 35-40mins or until soft and slightly mushy
  • Oil (Sunflower or personal own) – 1 to 2 Tbsp
  • Ghee/Butter – 2 to 3 tbsp
  • Finely chopped White onions – 1 large
  • Finely chopped Garlic – 1 tbsp
  • Finely chopped Ginger – ½ tbsp
  • Finely chopped Green Chilli – ¼ tbsp
  • Sashi’s Garam Masala – 1 tbsp
  • Turmeric – ½ tsp
  • Red Chilli Powder – 1 tsp
  • Passata Sauce (150g) or 2 fresh tomatoes (finely chopped)
  • Yoghurt or Cream – 2 tbsp
Cooking Method
  1. Heat oil and butter/ghee in the pan and gently fry the onion for about 10-12 mins on a medium heat until soft
  2. Next add the garlic, ginger and green chilli and mix into the onions and cook for 1-2 mins
  3. Add Sashi’s Garam Masala, Red Chilli Powder and Turmeric into the mixture and cook for further 2-3 mins on low to medium heat
  4. Next add the Passata or chopped tomatoes into the pan and stir fry for 3-4 mins on a medium heat
  5. Prepare the boiled urad dal mixture by whisking until the dal is separated and mushy
  6. Add the boiled urad mixture into the pan and mix well with the masala mixture (Add more salt if required)
  7. Set the hob to low heat and cook for approx. 60 minutes
  8. Once cooked add the yoghurt or cream. Mix well and ready to serve. Sprinkle with extra Sashi’s Garam Masala before serving
Points to Remember
  • Serve with Naan and Rice
  • Adjust level of Sashi’s Garam Masala according to taste
  • Soak Black Gram between 6-8 hours in cold water before boiling