Dal Makhani | How to make Dal Makhani

By Sakshi Khanna  |  7th Oct 2015  |  
4.4 from 2 reviews Rate It!
  • Photo of Dal Makhani by Sakshi Khanna at BetterButter
Dal Makhaniby Sakshi Khanna
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About Dal Makhani Recipe

A hearty dish prepared with dal and kidney beans enjoyed best with fresh naan.

Dal Makhani is a delicious dish which is liked by the people of every age group. Dal Makhani by Sakshi Khanna is a step by step process which is best to understand for the beginners. Dal Makhani is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dal Makhani takes few minute for the preparation and 45 minute for cooking. The aroma of this Dal Makhani make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dal Makhani will be the best option for you. The flavor of Dal Makhani is unforgettable and you will enjoy each and every bite of this. Try this Dal Makhani at your weekends and impress your family and friends.

Dal Makhani

Ingredients to make Dal Makhani

  • 1 cup urad dal
  • 4 cups water
  • cup Kidney bean (rajma)
  • 2 medium size tomatoes chopped
  • 1 medium size onion chopped
  • 4-5 garlic finely chopped
  • 1 inch ginger finely chopped
  • 3 tbsp butter or ghee or oil
  • 3 tbsp full fat cream
  • 1 tsp Garam masala
  • 1 tsp cumin powder
  • tsp turmeric powder
  • tsp red chili powder
  • Few coriander leaves for garnishing (optional)
  • salt as required

How to make Dal Makhani

  1. Soak the rajma and urad dal overnight.
  2. Add the urad dal, rajma, cumin powder, red chilli powder, turmeric powder, onion, tomatoes, ginger, garlic, garam masala, butter, cream in a pressure cooker.
  3. In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
  4. Add water. Pressure cook for some 12-15 whistles.
  5. You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
  6. Add water if required. Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
  7. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
  8. If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
  9. Serve dal makhani hot with hot rotis, naan, or jeera rice.

Reviews for Dal Makhani (2)

ridhi saini2 years ago

Wow, nice

ashish kumar2 years ago


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