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Dal Makhani

  • Spicy
  • 9 hrs
  • Serves 4
  • Medium


  • For Cooking Dal:

  • For Dal Makhani curry:

  • For tempering :


Dal makhani is an Indian delicacy that can stir cravings among even the most hard-core diet freaks and a smile of content and gratification on the faces of the gourmand lot. As soon as one hears the word dal makhani, no one can stray from the gastronomic sensation that accompanies the name of the dish. It’s every foodie’s dream to have himself left alone with a big bowl of creamy dal makhani served with flat breads!

Having heard songs of praise for dal makhni, you are left to choose between two options: give in to temptation and order some dal makhni online or put on your apron and get cooking. If you decide to do the cooking, read on!

Health Benefits:

Dal Makhani is an extremely rich source of energy. 1 serving of this delicacy contains 330 calories. It consists of 19g fat, 31g carbs out of which 10g is dietary fibre, 13g protein, and 26% of the daily requirements of iron. It is also rich in Vitamin A, potassium, and calcium. Overall, it is a power-packed dish, which helps you regulate your cholesterol while the folate in the black lentils help you maintain good blood circulation.

Butter and cream are not as good for your waistline but consuming them in moderate proportions gives your body essential fats necessary for the functioning of many organs, such as the heart, brain, liver, and skin.

The smell of dal makhani will make one daydream about it! And all you can think of right now is to have some for yourself in the office? Just pack it up in the lunch box or insulated lunch boxes and serve it up hot and aromatic to satisfy your appetite.

This recipe takes less than an hour to make and serves about 4 people.

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How to make Dal Makhani

  1. Soak split black lentils and kidney beans in water overnight. Make sure to have enough water to sufficiently cover all the lentils and beans.
  2. Rinse soaked lentils and beans and placethem in a pressure cooker.
  3. Add salt and water and cook on medium heatuntil whistle.
  4. Take a large kadhai(deep cooking pot) and place over medium heat. Add ghee and bay leaf and cook for 1 minute.
  5. Add chopped onions and sauté until onion softens.
  6. Add ginger garlic paste, turmeric powder, ground coriander, ground cumin, chilli powder and salt to taste. Cook mixture for another minute.
  7. Transfer the cooked lentils and beans from the pressure cooker to the spice mixture and add some water as required. Bring to boil for atleast 15 minutes.
  8. Add cream and stir well to combine. Garnish with chopped fresh cilantro.
  9. In another skillet, heat some ghee over medium heat.
  10. Add asafoetida, chilli powder, and garam masala and cook for 2-3 seconds until fragrant.
  11. Immediately pour the spice mixture over the Dal makhani.
  12. Serve with garlic naan. 

Trivia :

There’s an interesting story about the popularity of dal makhni in India. At the time of the partition, migrants from Punjab settled in the northern parts of India. These new locales, mainly entrepreneurs, such as the owners of the famous Moti Mahal Restaurant, introduced and popularised this delicacy in the country.

Dal makhani is made from whole black lentils (urad dal), red kidney beans (rajma), butter, cream, and other aromatics. This dish can also be prepared dairy free without the use of butter,or cream by substituting the dairy-based ingredients with coconut cream and almondbutter.

Garam Masala
Garam Masala
Garam Masala
Garam Masala

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