Dal Makhani

Dal Makhani

Dal Makhani is an ideal dal recipe which taste’s great when served with jeera rice and roti or naan.


  • Whole black urad dal – ¾ cup.
  • Kidney beans / rajma – ¼ cup.
  • Water for soaking – 2 cups.
  • Water for pressure cooking – 3 cups.
  • Salt –  1  teaspoon.
  • Ghee – 2 tablespoon.
  • Bay leaf – 2-3.
  • Large tomatoes – 2 , finely chopped.
  • Ginger-garlic paste – 1 tsp.
  • Turmeric powder – ½ tsp.
  • Large onion – one  finely chopped.
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Kashmiri chilli powder – 1 tsp , or as per your spice level
  • Salt – 1 teaspoon.
  • Water – 1 cup , or as required
  • Fresh cream – 2 tbsp , or as required
  • Coriander leaves – One bunch finely chopped
  • Ghee – 1 tbsp.
  • Hing – 1 generous pinch. 
  • Kashmiri red chilli powder – ¾ tsp.
  • Garam Masala – ¼ tsp.


  • Take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  • Add enough water and soak overnight or at least for 8 hours.
  • Rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
  • Also add some salt to taste.
  • Close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.
  • In a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
  • Then add finely chopped onions and saute till they change in colour.
  • Simultaneously make a good ginger garlic paste by adding 2 medium size ginger, 8-9 garlic and 3 green chili in a large jar of La-Vite mixer blender. Attached grinding blade and churn for 20 seconds.
  • Once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
  • Now add chopped tomatoes and cook till they are soft.
  • Add turmeric, coriander powder, cumin powder, chili powder and salt to taste. Cook the masalas for a minute.
  • Once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  • Adjust the consistency by adding 1 cup of water or as required.
  • Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
  • To get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
  • Top up with fresh coriander leaves.
  • Heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
  • Also add chilli powder and garam masala (optional). fry for 2-3 seconds.
  • Immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
  • Serve dal makhani with jeera rice or garlic naan.


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