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Dal Makhani

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Adjust Servings:
250 grams black urad Dal, soaked overnight
50 grams kidney beans or Rajma, soaked overnight
60 gms butter
1 tsp cumin Seeds
2 cloves
1 black cardamom
2 green cardamoms
1-inch cinnamon
1 bay leaf
2 very finely chopped onions
1 tbsp ginger garlic paste
1 tsp turmeric
2 tsp red Kashmiri chilli powder
Puree of 5-6 tomatoes
1 tbsp coriander powder
1 cup cream
2 tsp crushed Kasuri Methi
1 tbsp oil
2 tsp salt
Chopped coriander and cream for garnishing

Dal Makhani

  • Spicy
  • 9 hrs
  • Serves 4
  • Medium


How to make Dal Makhani

How to Make Dal Makhani

    1. Soak both Black urad dal and rajma beans overnight in enough water.
    2. Pressure cook the soaked dal with 3 cups of water for 12 whistles.
      • Tip : Check the consistency of dal, if they are not cooked well, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more.


  1. In a pan, heat 3 tbsp butter.
  2. Add the whole spices - 1 tsp cumin seeds, 2 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon, 1 medium bay leaf


  1. Add finely chopped onions.
  2. Stir the onions on a low flame till they are Golden Brown.


  1. Add 2 tsp ginger garlic paste.
  2. Stir till the raw aroma of ginger-garlic disappears.


  1. Add turmeric powder, red chili powder and coriander powder


  1. Add the tomato puree.
  2. Continue stirring the mixture on medium flame


  1. Add the cooked urad dal and rajma to the pot.


  1. Add 1 cup water or as required.


  1. Stir well, simmer and cook the dal makhani on a low flame.
  2. Add butter to the gravy.
  3. Add salt as required.
  4. Stir well and continue to cook on a low flame
    • Tip: Add more water if the gravy looks thick or dry. The longer the dal makhani simmers, the better it tastes.
  5. Add 1/4 cup cream.


  1. Stir and switch off the flame.
  2. Add crushed kasuri methi.


  1. Garnish the dal with cream and coriander.


Did you know?

To avoid adding too much butter still cook a rich dal makhani, all you have to do is simmer and cook it for a long time. Punjabis in Peshawar left the dal to simmer in a tandoor overnight to make the dish delicious!

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