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Photo of Dal Makhani by Madhu Makhija at BetterButter

Dal Makhani

Madhu Makhija
20 minutes
Prep Time
30 minutes
Cook Time
6 People
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Authentic dal makhani from my kitchen. A favorite from popular Punjabi cuisine.

Recipe Tags

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

Ingredients Serving: 6

  1. 1/2 Cup - Whole Urad Dal (Soaked overnight)
  2. 3 Tsp - Rajma (soaked overnight)
  3. 1- Chopped Onion
  4. 1 - Chopped Tomato
  5. 1 Tbs - Red Chili Powder
  6. 1/2 Tbs - Turmeric Powder
  7. 1 Tbs - Cumin Seeds
  8. 3 Tbs- Butter
  9. Salt - To taste
  10. 2 Tbs - Fresh Cream
  11. 1 Tbs - Ginger Garlic Paste


  1. Drain the water from the soaked dals, wash and add them to the pressure cooker with enough water. Cook until soft. ( 3-4 whistle)
  2. Add Butter in a heavy-bottom pan and fry ginger garlic paste with cumin seeds for one minute. Add onion and fry till translucent. Add chopped tomatoes and all the dry ingredients mentioned above.
  3. Fry the masala till tomatoes are fully cooked and the masala starts leaving oil.
  4. Add the cooked whole urad and rajma to the masala and stir. Cook for five minutes and as much water as required. The dal should neither be too thick nor runny. Add fresh cream to the cooked dal.
  5. Remove from heat and pour in a serving dish. Garnish with coriander leaves and serve hot with rice or naan.

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