Dal Makhani is a very popular Punjabi dal (lentil) dish made by cooking sabut urad dal (whole black lentils) and rajma (red kidney beans) in a creamy buttery base.
Dal Makhani is made rather thick in consistency, has a rich creamy texture and apart for home, it is often enjoyed in restaurants or served in parties and functions.
It is very popularl in North Indian states of Punjab, Himachal, Haryana and Delhi and is also called Maa ki Dal in Punjabi. It is a must item in the menu in any roadside eating places or dhabbas.
Similar to some other dal recipes, this recipe tastes much better on the second day after cooking as all the spices are completely absorbed by the lentils by this time.
The traditional way of cooking dal makhani is to cook it on a low flame overnight and allow it to thicken. You can make this by slow cooking the dal at home, however that generally takes a long time.
To make Dal Makhani at home follow the detailed step by step recipe posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients for Dal Makhani Recipe
- 1 Cup (200 gm) Sabut Urad Dal/ Whole Black Lentil
- 1/2 Cup (100 gm) Rajma/ Red Kidney Beans
- 2 Onions, finely chopped
- 2 Tomatoes, pureed
- 2-3 Green Chilies, finely chopped
- ~2 Inch Ginger Piece
- 5-6 Cloves of Garlic
- 1 Tablespoon Butter/ Ghee
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Haldi/Turmeric Powder
- 2-3 Long/ Cloves
- 1 Pinch Heeng/ Asafoetida
Step By Step Instructions For Dal Makhani Recipe
Wash and soak 1 cup of Sabut Urad Dal/ Whole Black Lentil & 1/2 cup of Rajma/ Red Kidney Beans in water overnight. Drain the water.
Transfer the dal & rajma to a pressure cooker and add 4 cups water (enough to cover the dal). Add 1/2 tsp Turmeric Powder and 1 Teaspoon Salt. Pressure cook the mixture on high heat (for around 3-4 minutes).
Turn the heat to low after one whistle and cook for around 15-20 minutes. Let this sit till the steam comes out of the cooker on its own. The dal & rajma should be very soft by now. If not, add 1/2 cup more water and cook for a few more minutes.
We can make the masala in the meantime. Heat 1 tablespoon Butter or Ghee in a pan.
Roast 1 teaspoon cumin seeds.
Make a paste of 2-3 green chilies, ~2 inch piece of ginger and 5-6 cloves of garlic.
Add finely chopped onions and saute till they are soft and golden brown in color.
Puree 2 tomatoes in a blender and add it to the mixture. Saute till tomatoes are cooked.
Add 1 teaspoon red chilli powder, 1/2 teaspoon garam masala and a pinch of Heeng/ Asafoetida.
Add the cooked rajma and dal to the mixture. Add water to adjust consistency. Let it boil for a 1-2 minutes.
Dal Makhani is ready. Garnish with cream and coriander leaves and serve hot with roti, rice or naan.
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