Punjabi dal makhani | How to make Punjabi dal makhani

By Shakuntla Tulshyan  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Punjabi dal makhani, How to make Punjabi dal makhani
Punjabi dal makhaniby Shakuntla Tulshyan
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About Punjabi dal makhani Recipe

Dal makhani one of the favourite dal recipe coming straight from the rich and flavourful punjabi cuisine .more often this dal recipe is served with plane rice or jeera rice,however this can also be served with rotis and garlic butter naans.

Punjabi dal makhani

Ingredients to make Punjabi dal makhani

  • 3/4 cup urad dal ( black beans)
  • 1/4 cup red kidney beans( rajma)
  • 1/4 cup chana dal
  • 1 tsp cumin seeds
  • 8 garlic cloves chopped
  • 2 inch ginger chopped
  • 1 tsp garam masala
  • 1/2 cup cream
  • 2 green chilli chopped
  • 1 tsp red chilli pwr
  • 3 tbsp butter
  • 3 tomatoes chopped
  • 1 onion chopped
  • 3 cups water
  • 1 tsp kasoori methi
  • 1 tbsp oil
  • 1 tbsp coriender leaves chopped

How to make Punjabi dal makhani

  1. Soak whole black urad and rajma overnight in 3-4 cups of water. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
  2. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. Add chopped ginger, garlic and chopped tomatoes.
  3. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.
  4. Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal . Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
  5. Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered. Serve hot with Naan or Paraatha

My Tip:

Replacing the tomatoes with 4 tbsp of thick tomato paste will enhance the taste and colour of the dish manifold.

Reviews for Punjabi dal makhani (1)

Shelly Sharmaa year ago

I will surely try this.