Dal Makhani

Dal Makhani

Dal Makhni is delicious, rich and creamy lentil dish from the Punjab region of Indian subcontinent. Made from the mixture of whole black lentil, red kidney beans, butter and cream, this dish is saved for special occasions. It is a must-have dish in every Indian restaurant and is loved by all.

Here is a detailed recipe for a scrumptious Dal Makhni:

Ingredients of Dal Makhni

  • Whole Black gram or Urad dal – ¾ cup
  • Kidney Beans or Rajma – ¼ cup
  • Water for pressure cooking – 3 cups
  • Onion – ½ cup (finely chopped)
  • Green chilies – 1 to 2 (chopped)
  • Ginger garlic paste – 2 tsp
  • Tomato puree – 1 cup
  • Cumin seeds – ½ tsp
  • Cloves – 2 to 3
  • Green cardamoms – 2 to 3
  • Black cardamom – 1
  • Cinnamon – 1-inch
  • Indian Bay leaf – 1 small to medium
  • Red chili powder – ½ tsp
  • Nutmeg powder – 2 to 3 pinches
  • Low fat cream – ¼ to ⅓ cup
  • Crushed dry Fenugreek leaves – ¼ tsp
  • Butter (salted or unsalted) – 3 tbsp butter
  • Salt – As required


Step 1: Soak the whole black gram and kidney beans in enough water overnight or for 8 to 9 hours.

Step 2: After it is soaked, drain the excess water.

Step 3: Rinse the lentils a few times and drain the water again.

Step 4: Add the lentils and 3 cups of water in a pressure cooker. Mix them well.

Step 5: Cook for 30 minutes on a low flame. Make sure that black gram and kidney beans are cooked thoroughly. Mash them with a spoon to check if they are done or not. Once done, keep them aside.

Step 6: Take a blender and add chopped tomatoes. Blend them to make a smooth puree.

Steps To Prepare Dal Makhani:

Step 1: Take a pan and add 3 tbsp butter. Heat it.

Step 2: Next, add the whole spices including cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, and bay leaf.

Step 3: Continue to sauté until the spices become aromatic.

Step 4: Add chopped onions and stir them on a low flame until they turn light brown.

Step 5: Add ginger-garlic paste. Sauté it until the raw smell of the paste goes away.

Step 6: Add chopped green chilies. Stir for a minute.

Step 7: Next, add tomato puree and mix everything thoroughly.

Step 8: Add 2 to 3 pinches of nutmeg powder or grated nutmeg and red chili powder to this mixture.

Step 9: Stir the mixture properly and sauté it on a low to medium flame. Continue doing this until you see fat on the sides.

Step 10: Add the cooked lentils along with the stock to this mixture. Add water as required. Stir it well and cook uncovered on a low flame. Make sure that you stir often. Otherwise, the lentils will get stuck to the bottom of the pan.

Step 13: Now add salt as per your taste.

Step 14: Continue to stir on a low flame. While you are simmering, add more water if the gravy gets too dry or thick. Remember that the longer the dal makhani simmers, the better it will taste. We recommend that you keep it on a low flame for 25 minutes. Don’t forget to keep stirring during the intervals.

Step 15: When the gravy is thick enough, add cream. Please note that the gravy should have a medium consistency. It shouldn’t be too thin or too thick.

Step 16: Mix the cream well and then switch off the flame.

Step 17: Add crushed dry fenugreek leaves and stir again.

Your Dal Makhani is ready to serve.

Serve the Dal Makhani with butter naan, jeera rice, plain basmati rice or pulao for the best experience. This flavoursome dish from the Indian subcontinent is definitely going to widen your food palette. We are sure you will be amazed by its rich, creamy and delicious taste.