Gajar Halwa

From the Archives

This recipe was submitted by

Cush Bhada

Dal Makhani

Dal Makhani

Print Recipe
Submitted by Cush Bhada
Author Bholi Midha


  • 1 Pressure Cooker


  • i cup whole black gram dal (black lentils)
  • 1/2 cup kidney beans uncooked or 1 can cooked
  • 1/4 cup garlic/ginger paste
  • 1.5 tspns cumin seeds
  • 1 tbspn ground coriander seeds
  • 2 medium onions chopped
  • 4 medium tomatoes chopped
  • 3/4 tbspn garam masala powder
  • 1/2 – 3/4 cup cream
  • 1 tspn red chilli powder (heapful)
  • fresh chopped cilantro to garnish
  • Salt to taste


  • Wash and soak the dal and kidney beans overnight in water.
  • Pressure cook the dal and kidney beans with water, salt and garlic ginger
    paste till soft.
  • Mash the dal with a masher to give it a creamy consistency.
  • If using canned beans then rinse the beans in cold water and now is the
    time to add them to the dal.
  • Heat oil in a thick bottomed pan. When the oil is hot, add cumin seeds. When
    they splutter, add onions and fry till golden brown.
  • Add tomatoes. Sauté till the tomatoes are soft and the oil begins to separate.
  • Add to the dal. Add the coriander powder, adjust the seasonings and salt.
  • Add garam-masala and simmer over low heat
  • Add cream and red chilli powder, Stir and simmer.
  • Before serving add a dab of butter and sprinkle with fresh cilantro.