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Dal Makhani Recipe|How to make Dal Makhani Recipe

Dal Makhani Recipe or Dal Makhni is a north Indian dish usually made of whole black urad dal or black lentils, red kidney beans, some good amount of butter and cream. Additionally, the dish is known for its creamy rich flavor. The dish is mainly originated from the Punjab region. So if you are looking for authentic Punjabi food, then you should definitely give this recipe a try.

Dal makhani recipe is usually prepared by the slow cooking process. It can be served with jeera rice, roti, and butter naan.

The most important ingredient in this recipe is Lentils. Generally, black lentils or Black urad dal is used to make this recipe. However, red kidney beans and urad dal both are used in some places. Furthermore, the variety of Dal Makhani may vary from place to place.


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Dal Makhani

Preparation of Dal Makhani Recipe

1. Use whole spices: Instead of using garam masala powder, it is advisable to use whole spices. The reason behind the usage of the whole spices is that; we get the real restaurant-style Dal Makhni.

2. Usage of cream and butter: Firstly, It is very important to add a good amount of butter and cream in Dal makhani recipe. If you want to make this recipe more delicious and creamy then you should add a good amount of butter and cream. Adding a good amount of cream and butter makes the dal gravy more creamy and savory. Additionally, a rich and smooth texture also come from a butter-cream combo.

3. Slow Cooking is Best: Secondly, The more you slow cook the Dal Makhni, the more it tastes better. Initially, you need to pressure cook the dal for about 30 minutes. Then, slow-cooked it on a low flame for another 30 minutes. Just keep in mind, that to slow cook for a longer period of time, to get the real Dal.

4. Charcoal Smoky Technique used in Dal Makhni: Thirdly, If you really want a Restaurant style Dal Makhani then you should use smoky charcoal-infused aroma in Dal. Just try the Dhaungar method and you will be surprised by its taste. The taste matches exactly with Restaurant style Dal. However, this technique is optional. We generally use it for a smoky flavor.

5. Soaking of Urad or Black lentil overnight: Lastly, This is the very first yet most important method that you should never miss. Don’t forget to soak the urad or rajma overnight so that they take a little time to cook. Another point is, always use fresh lentils and herbs.

Dal Makahni Recipe | How to make Dal Makahni Recipe

Dal Makhani Recipe|How to make Dal Makhani Recipe Dal Makhani Recipe|How to make Dal Makhani Recipe Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 309 calories 18g fat
Rating: 5.0/5
( 1 voted )


  • 1/2 Cup - Black Lentil or Urad dal (Soak overnight)
  • 2-3 Tbsp Rajma or Red Kidney Beans (Soaked Overnight)
  • 3 Cups of Water - To pressure Cook Urad and Rajma Beans
  • 1 small - Bay Leaf
  • 3 Tbsp Butter (Unsalted)
  • 1 Medium Onion - Finely Chopped
  • 2 Medium Size Tomatoes -Finely chopped or pureed
  • 1 1/2 cup Ginger Garlic Paste
  • 1 Green Chili
  • Salt as needed
  • 1 and 1/2 Cups of water while Simmering
  • 3 to 4 Tbps Cream
  • Whole Spices or (you can use Garam Masala Powder)
  • 1/2 tsp Jeera or Cumin
  • 2 Green Cardamoms
  • 1/2 inch Cinnamon or Dalchini
  • 2 Cloves or Laung
  • 1 Black Cardamom
  • Spice Powders
  • 1/4 tsp Turmeric powder
  • 3/4 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 tsp Fenugreek leaves or Kasuri Methi
  • 1 tsp coriander powder
  • 1/8 tsp asafoetida or hing
  • For Garnishing:
  • 1 Tbsp White Cream and coriander leaves


  1. Wash urad dal and rajma twice. 
  2. Rinse them off. Drain them carefully.
  3. Add both the lentils to the pressure cooker. Add 2 and 1/2 cups of water. 
  4. pressure cook for 8 whistles on medium heat. Make sure the Rajma And Urad should get cooked completely (till they turn soft) .
  5. Take a pan or Deep Handi. Add some butter or a little oil.
  6. Add whole spices like cloves, cumin, cardamom and cinnamon. Let them crackle.
  7. Add chopped onions to the pan. Fry till they turn to golden brown colour.
  8. Now add asafoetida, ginger, garlic and green chilli. Saute for 1 minute. You will notice that the aromatic smell releases from the spices. 
  9. Next, add tomato puree, turmeric, red chili powder, garam masala and coriander powder and salt.
  10. Saute for 1 and half a minute. Till all the masala’s releases the oil
  11. Now pour, all the cooked dal along with the stock.
  12. Stir and cook on a low flame till the Dal gravy thickens.
  13. Slow-cooked dal tastes best.
  14. Add another 2 cups of water to the Dal gravy.
  15. Garnish with some coriander leaves and Kasuri methi.
  16. Turn off the flame. pour some cream on the pan. 
  17. Serve this delicious Dal Makhani with jeera rice, naan or Roti.

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