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Daal Makhani

Rakhi Bhagat
480 minutes
Prep Time
60 minutes
Cook Time
4 People
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Daal makhani is usually prepared by punjabis ....all prefer to have daal makhani only in punjabi restaurants but my family prefers daal makhani prepared by my hands...same restaurant style..so lets start....

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Punjabi
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1cup black urad daal
  2. 1/4 th cup rajma(kidney beans)
  3. 3cups water to cook
  4. 1 tsp cumin seeds
  5. 4 cloves
  6. 2 green cardamons..
  7. 1 tej patta
  8. Pinch of nutmeg powder
  9. 1 onion finely chopped
  10. 2 tomatoes pureeed
  11. 1 tsp ginger garlic paste
  12. 1 tsp turmeric powder
  13. 2 tsp red chilly powder
  14. Salt to taste
  15. Butter 3 tbsp
  16. Cream 2 tsp
  17. Kastoori methi 1 tsp
  18. One small piece of charcoal
  19. 1 tsp ghee


  1. Firstly.. soak rajma and black urad daal for 8-9 hrs...then wash it properly two to three times
  2. Pressure cook the rajma and black urad daal by adding 3 cups of water,tejpatta,cloves,cardamoms for 10-12 whistles...or till the lentils are cooked properly and soft...here..I have added garam masala while boiling itself as the aroma blends well while it boiling itself..
  3. Heat a pan..add 3 tsp butter ( salted/unsalted) and cumin seeds and wait till cumin is brown...now add finely chopped onion and saute till onions are brown in colour
  4. Make puree of tomatoes and add it into the pan and mix well...cook for few min..
  5. Now add ginger garlic paste and cook till the raw aroma goes away and it blends properly in onion tomato mixture...
  6. Add turmeric powder,red chilli powder, nutmeg powder and mix well...saute till it releases oil...
  7. Now add cooked rajma and whole black urad daal,salt and mix well...if required..add 1 cup water...and cook for few min...keep on stirring inbetween so that it doesn't stick to the base..
  8. Now add cream and cook...slowly the daal will turn to creamy texture...finally add kastoori methi ..mix well and close the lid
  9. Now heat charcoal on the medium flame till they have become red hot...keep turning charcoal with tongs to heat evenly..
  10. Now place a bowl above daal makhani....put hot charcoal in it..and pour 1 tsp ghee and close the lid soon and let the smoke infuse in the daal properly for five to ten min...ready to serve

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Maithili Iyer
Maithili Iyer   Aug-06-2018

Deliciously amazing!

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