Dal Makhani

The most popular Indian dal recipe worldwide is “Dal Makhani”. This Punjabi delicacy is buttery, creamy and loaded with spices. It is prepared with Sabut Urad (whole black gram) along with some Rajma (kidney beans). This palatable dish can be enjoyed with jeera rice, naan or paratha

Also try: Langar Waali Dal or Dal Tadka.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 7 hours 15 mins, Cooking – 1 hour 45 mins, Total –  9 hours.

Servings: 4-5


  1. Sabot Urad Dal (Whole Black Gram) – 3/4 cup (soaked overnight or 7-8 hours)
  2. Rajma (Kidney Beans) – 1/4 cup (soaked along with urad dal overnight or 7-8 hours)
  3. Onion – 1 medium (finely chopped)
  4. Garlic – 4 cloves (finely chopped)
  5. Ginger – 1/2 inch (finely chopped)
  6. Tomatoes – 2 large (blend to a smooth paste)
  7. Green Chili – 2 (blend along with tomatoes)
  8. Black Cardamom – 1
  9. Bay Leaf – 1
  10. Cinnamon Stick – 1/2
  11. Clove – 2
  12. Green Cardamom – 2
  13. Kashmiri Red Chili Powder – 2 tsp
  14. Coriander Powder – 2 tsp
  15. Garam Masala Powder – 1/2 tsp
  16. Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp
  17. Butter – 2 tbsp
  18. Ghee (Clarified Butter) – 2 tbsp
  19. Cream – 1/4 cup
  20. Water – 5 cups (or as required)
  21. Coriander Leaves for garnishing
  22. Salt to taste.

PS: – 1 Cup = 250 ML

How to make Dal Makhani:

  1. Thoroughly rinse the soaked urad dal and rajma, add to a pressure cooker along with black cardamom, green cardamom, cloves, cinnamon stick, bay leaves, 4 cups of water, salt and half the quantity of ginger & garlic. Close the lid and let the first whistle blow on a high flame, then cook for about 35 mins on a low flame
  2. Release the pressure and check if it’s cooked, it should be soft. If not then cook for another 10 mins. Once dal is cooked. Keep aside
  3. Heat ghee in a pan or a kadai. Add onions and saute. Add the remaining quantity of ginger and garlic, cook until golden brown
  4. Add tomato paste, kashmiri red chili powder and coriander powder. Mix and cook until ghee starts to separate
  5. Add cooked dal, 1 cup water (or as required), crushed kasuri methi and garam masala powder. Mix and bring it to boil, then cook for about 45 mins on low flame. Keep stirring occasionally and mash a bit
  6. Add cream, butter and coriander leaves. Mix and cook for another 2-3 mins. Your Dal Makhani is ready
  7. Top it with some cream or butter while serving. Enjoy with your favorite bread or rice.



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