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Dal Makhani

Anupama kamra
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Read Instructions Save For Later


Dal makhani is a very prominent dish of Punjab and any function is incomplete where this dish is missing in Punjab

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Pressure Cook
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For pressure cooking dal
  2. ¾ cup whole black urad dal / sabut urad dal
  3. ¼ cup kidney beans / rajma
  4. water for soaking
  5. 3 cups water for pressure cooking
  6. salt to taste
  7. For dal makhni ingredients are
  8. 1-2 tbsp ghee / clarified butter
  9. 1 bay leaf / tej patta
  10. 2 large tomatoes finely chopped
  11. 1 tsp ginger-garlic paste
  12. ½ tsp turmeric powder
  13. one large onion finely chopped
  14. 1 tsp coriander powder
  15. ½ tsp cumin powder
  16. 1 tsp kashmiri chilli powder or as per your spice level
  17. salt to tast
  18. 1 cup water or as required
  19. 2 tbsp fresh cream or as required few coriander leaves chopped
  20. For tempering ingredients are
  21. 1 tbsp ghee / clarified butter generous pinch hing / asafoetida
  22. ¾ tsp kashmiri red chilli powder
  23. ¼ tsp garam masala optional


  1. pressure cooking dal recipe:
  2. take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
  3. add enough water and soak overnight or atleast for 8 hours.
  4. rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
  5. also add some salt to taste. close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely
  6. dal makhani recipe:
  7. in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
  8. then add finely chopped onions and saute till they change in colour.
  9. once onions are done, add ginger-garlic paste. saute till raw smell disappears completely. now add chopped tomatoes and cook till they are soft.
  10. add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
  11. once the masalas start releasing oil from sides, add cooked dal and give a good stir.
  12. adjust the consistency by adding 1 cup of water or as required. boil for 15 minutes or more till the dal absorbs flavour and turns thick.
  13. to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference. top up with fresh coriander leaves.
  14. tempering recipe:
  15. heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing. also add chilli powder and garam masala (optional). fry for 2-3 seconds.
  16. and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.

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