Dal Makhani

The most popular dal from the North is Dal Makhani. You will find it in every restaurant which is serving North Indian food. It is made from black gram along with some kidney beans. It is a palatable dish enjoyed with rice, naan, kulcha or whatever you like. A recipe must try!!!

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Soaking – 8 hours, Cooking – 50 mins, Total –  9 hours

Servings: 3-4


  1. Sabot Urad Dal (Whole Black Gram) – 1 cup (soaked overnight or 8 hours)
  2. Rajma (Kidney Beans) – 1/4 cup (soaked along with urad dal overnight or 8 hours)
  3. Onion – 1 medium (finely chopped)
  4. Garlic – 3 cloves
  5. Ginger – 2 inch
  6. Green Chilli – 1 (grind green chilli, ginger and garlic together to make a fine paste)
  7. Tomatoes – 2 large (puree)
  8. Black Cardamom – 2
  9. Bay Leaf – 1
  10. Cinnamon Stick – 1
  11. Clove – 3
  12. Green Cardamom – 2
  13. Cumin Seeds – 1 tsp
  14. Kashmiri Red Chilli Powder – 1 tsp
  15. Kasuri Methi – 2 tsp
  16. Butter – 3 tbsp
  17. Fresh Cream – 1/3 cup
  18. Water – 4 cups (or as required)
  19. Salt to taste

PS: – 1 Cup = 250 ML

How to make Dal Makhani:

  1. Add washed urad dal and rajma to a pressure cooker. Add 3 cups of water
  2. Close the lid and cook on medium-high flame for 30-35 mins
  3. Release the pressure and check if dal and rajma are cooked. It should be soft. If it’s not then cook for another 10-15 mins
  4. Once dal is cooked. Keep aside
  5. Heat butter in a pan. Add whole spices – black cardamom, cloves, cinnamon, green cardamom and bay leaf. Saute for a few seconds till you get the aroma
  6. Add cumin seeds and let it splutter
  7. Add onions. Saute till translucent
  8. Add green chilli, ginger and garlic paste. Cook till onions are golden brown
  9. Add tomato puree. Saute
  10. Add red chilli powder and cook till oil starts to separate
  11. Add cooked dal, 1 cup water (or as required) and salt. Bring it to boil
  12. Turn the flame to low and cook for 30 mins
  13. Keep stirring in between and mash a little. Cook till you get the desired thickness
  14. Add fresh cream and crushed kasuri methi. Mix well
  15. Cook for another 2-3 mins. Your Dal Makhani is ready
  16. Top it with fresh cream or butter and serve hot with your favorite bread or rice.

6 Comments Add yours

  1. Most filling of all the dals, not to forget the nutrition quotient. Beautiful share.

    Liked by 1 person

    1. Yes.. we prepare mostly on the special occasions… Thank you!!!

      Liked by 1 person

  2. mistimaan says:

    My favourite dish……..thanks for sharing

    Liked by 1 person

  3. Reema says:

    Thanks For sharing! I love Dal Makhani.. But never tried it at home. Will definitely try now. 🙂

    Liked by 1 person

    1. Thank you so much !!! Do try n share your feedback 🙂

      Liked by 1 person

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