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Dal Makhani

375 minutes
Prep Time
45 minutes
Cook Time
4 People
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Dal makhani is an authentic north indian dish served almost in every restaurants and dhabas. My recipe for a dhaba style daal makhani.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Stir fry
  • Simmering
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. rajma 1/4 cup
  2. Black urad dal 3/4 cup
  3. onion 1 large
  4. tomato 2 large
  5. Green Chillies 1
  6. ginger garlic paste 1 tspn
  7. butter 2 tbsp
  8. Freah cream 2 tbsp
  9. Bay leaves 1-2
  10. cloves 3-4
  11. Green cardamom 2-3
  12. Garam masala 1 tspn
  13. turmeric powder 1 tspn
  14. Dried mango powder 1/2 tspn
  15. cumin seeds 1 tspn
  16. hing a pinch
  17. salt to taste
  18. Red chilli powder 1 tspn
  19. coriander powder 1 tspn
  20. coriander leaves 2 tbsp


  1. Soak rajma and urad dal together for at least 6 hours.
  2. Pressure cook dal and rajma with 3 cups of water. Add turmeric powder and salt into it. Pressure cook to 3-4 whistles.
  3. When pressure escapes check dal, and mash rajma and dal a little with ladle.
  4. Take onion, tomatoes, green chillies together and grind it.
  5. Heat 1 tbsp butter in a wok, add hing, cumin seeds. When it starts crackling add bay leaves, cardamom and cloves.
  6. Stir and add ginger garlic paste. Stir fry it till the raw garlic smell is gone.
  7. Add onion -tomato paste and again stir fry it Till it changes colour and leaves wok sides.
  8. Add cooked dal mixture.
  9. Add red chilli powder, garam masala, mango powder and coriander powder. Stir well. Add 1/2 cup water.
  10. Lower the flame and let it simmer for 10 minutes, as dal makhani tastes good when cooked slowly.
  11. Add remaining butter and stir.
  12. Whisk the cream and add it to dal. Stir everything well for a minute.
  13. Now dal makhani is ready to be served. Garnish with chopped coriander leaves and whisked cream.
  14. Serve with rice, rotis or naan.

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Tripti Bhatia
Tripti Bhatia   Jul-06-2017


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