Daal Makhni | How to make Daal Makhni

By Waagmi Soni  |  19th Apr 2016  |  
5.0 from 3 reviews Rate It!
  • Daal Makhni, How to make Daal Makhni
Daal Makhniby Waagmi Soni
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About Daal Makhni Recipe

Daal Makhani is popular North Indian dish, And it has a very creamy and rich flavor. Because of this we can not make it in our daily meal, It can be made on special occasions. Well, whenever you go for North Indian restaurant, most of the people order Makhni daal or Daal fry.

Daal Makhni is a delicious dish which is liked by people of all age groups. Daal Makhni by Waagmi Soni has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Daal Makhni at many restaurants and you can also prepare this at home. This authentic and mouthwatering Daal Makhni takes 120 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Daal Makhni is a good option for you. The flavour of Daal Makhni is tempting and you will enjoy each bite of this. Try this Daal Makhni on weekends and impress your family and friends. You can comment and rate the Daal Makhni recipe on the page below.

Daal Makhni

Ingredients to make Daal Makhni

  • 1 cup whole urad daal (black lentils)
  • 1/4 cup Rajma (red kidney beans)
  • 11/2 Tsp Butter, or Ghee (clarified butter)
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2 cloves
  • 1 1/2 tsp ginger, peeled
  • 1/2 tbsp garlic, Paste
  • 2 green chillies
  • A Pinch of Hing (asafoetida)
  • 1/2 cup onion paste
  • 1 cup tomato paste or puree
  • 1/4 cup cream
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • A Pinch of turmeric powder
  • salt to taste

How to make Daal Makhni

  1. Soak the lentils: Urad and Rajma in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.
  2. Boil all of the lentils in pressure cooker with bay leaf and ginger for about 5 to 6 whistles until lentils are well cooked, mash the lentils lightly with the back of a ladle.
  3. Heat a pan with ghee, add the cumin seeds and stir until they crackle. Fry the onion and garlic paste, green chilies until beginning to change color. Add the hing and tomato puree and stir for a minute.
  4. Add chilli powder, garam masala, pinch of turmeric powder and salt. Cook it until ghee leaves the pan. Add cooked dal, mixing well. Bring the dal to a boil. Add cream and simmer gently for about 5-10 minutes.
  5. Serve hot with roti, naan, paratha or with jeera rice.

My Tip:

Additon of Rajma makes this dal more delicious and yummy, it is best served with jeera rice or simply with naan or paratha.

Reviews for Daal Makhni (3)

Meeta Arora8 months ago


Sukhmani Bedi2 years ago


Shilpi lala2 years ago

I love daal makhni, its one of my fav thank you!