Home VegetarianDal Dal Makhani

Dal Makhani

1,062 views
Dal Makhani is a very popular Punjabi side dish made with whole urad dal and rajma.
Dal Makhani

Dal Makhani is a type of lentil dish that originates from the Indian subcontinent. It is typically made with whole black lentils, butter, and cream, which are simmered for a long time to produce a thick and hearty dish. The dish is traditionally served with naan or roti.

Dal Makhani is a rich creamy dal in a butter gravy. Originated in Punjab, the dish is very popular all over North India. No special occasion is complete without this dish. Made using black urad dal, rajma and spices, this delicious side dish is served with roti, naan, pulao or jeera rice.

In many places, it is also served as a warm soup during winter months.

Dal Makhani

Dal Makhani
5 from 1 vote

Dal Makhani Recipe

Dal Makhani is a very popular Punjabi side dish made with whole urad dal and rajma.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish, Soup
Cuisine: North Indian, Punjabi

Ingredients for Dal Makhani

  • 1 cup Whole Black Urad Dal
  • 1/4 cup Rajma soaked overnight
  • 2 to 3 Green Chillies finely chopped
  • 1 Tomato finely chopped
  • 1 Onion finely chopped
  • 1 sprig Coriander Leaves chopped
  • 1 to 2 tsp Garlic Paste
  • 1 to 2 tsp Ginger Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • as per taste Red Chilli Powder
  • 1/2 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Garam Masala Powder
  • 1/2 cup Curd
  • 1/2 cup Fresh Cream
  • 2 tblsp Butter
  • Oil for frying
  • as per taste Salt

How to make Dal Makhani

  • Cook rajma and urad dal with water and a bit of salt in a pressure cooker for 20 to 25 minutes.
  • When soft, squash and boil the rajma and urad dal for another 15 to 20 minutes.
  • Stir in fresh cream and curd to the dal.
  • Take a heavy bottomed pan and heat some oil in it.
  • Add cumin seeds.
  • When the seeds start to splutter, add garlic paste.
  • Fry until light brown.
  • Now put onions and saute.
  • To this add tomatoes, green chillies and ginger paste.
  • Fry till the tomatoes become soft.
  • Now add dhania powder, chilli powder, turmeric powder and salt.
  • Fry for 1 minute.
  • Pour in the dal and cook on medium flame.
  • When the dal starts boiling remove from heat.
  • Add garam masala powder and butter.
  • Garnish with coriander leaves.
  • Serve with rice, chapathi.

You may also like

36 comments

Dhruwal July 31, 2014 - 2:13 pm

amazing,mouth watering,awesome i like it very much.yummmmmmmmmmmmmmmmmmmmmmy.

Reply
Mitali Narayan Gurjar April 27, 2011 - 3:12 am

Excellent receipe

Reply
khushboo March 9, 2011 - 1:47 am

please tell me the best recipes of dal makhani and aloo ki sabzi

Reply
steve February 14, 2011 - 7:39 pm

Awesome

Reply
nidhi February 14, 2011 - 7:30 pm

V good

Reply
anoop January 8, 2011 - 11:19 am

this is fair dish

Reply
J JO January 7, 2011 - 10:18 am

its simply AWESoooooooooome I was in hurry with guest arrival to cook it up and I got sorted in lesser time and with a delicious cuisine… just love it..

Reply
Rupali November 14, 2010 - 9:35 am

good, nice receipe

Reply
jyoti G. November 5, 2010 - 6:24 am

its good in taste and flavour.

Reply
Subha August 29, 2010 - 10:47 am

The instructions provided here are excellent.But it would be more helpful if u also attach the video of each item prepared by a good chef……Thanks

Reply
deepak kumar das August 28, 2010 - 8:59 am

its really excellent work!!!!!!!!!!!!!!!!!!!

Reply
juvi July 1, 2010 - 2:09 am

dal makhani is excellent…its very delicious for vegetarians

Reply
sajitha June 29, 2010 - 4:57 am

it’s wonderful sidedish of chappathi

Reply
sajitha June 29, 2010 - 4:55 am

excellent

Reply
sajitha June 29, 2010 - 4:55 am

excellent

Reply
sajitha June 29, 2010 - 4:54 am

excellent

Reply
deepak June 26, 2010 - 7:00 am

after trying ur recepies i will always try ur reciepies because u became my favourite chef. THANK YOU.

Reply
deval desai April 28, 2010 - 6:15 am

GOOD

Reply
urous April 25, 2010 - 2:00 am

YAMMMMMMMMMMMMMMMMMMMMMMMMMMMMMEY

Reply
akki April 23, 2010 - 9:46 am

its nice……..yyyyyyyaaaaaaaammmmmmmmmmiiiiiiiiiiii….. sssuuuppppppp……… sssssuuuupppp………

Reply
payal April 6, 2010 - 8:48 am

its great

Reply
payal April 6, 2010 - 8:46 am

its yummy,great

Reply
payal April 6, 2010 - 8:46 am

its yummy,great

Reply
urous March 31, 2010 - 9:33 am

Yummmmmmmmmmmmmmmmmy

Reply
neha February 25, 2010 - 10:45 am

jus wanted to ask do we need to pressure cook dal and rajma separately or together???

Reply
meenaiyer January 30, 2010 - 3:17 am

hai,this is meenaiyer,

all ur receipe’s are very excellent, i have some fresh cream powder what can i do with that.

Reply
rahul November 30, 2009 - 11:03 am

its a very cool n delicious…..dish…….i enjoyed eating……..

Reply
vipul October 21, 2009 - 3:10 am

it’ really good & fast to cook delicious dal.

Reply
vipul October 21, 2009 - 3:08 am

It’s really cool & fast to cook

Reply
pradeepika July 16, 2009 - 9:40 am

I have a query, usually we add garlic ginger then add other things, but here it is not cooked seprately rather added with puree, plz let me know??

Reply
Praveen Kumar July 17, 2009 - 12:33 am

When you add it first, the taste and flavour gets lost by the cooking that is done.

but if u add at a later stage, the taste is evenly spread and does not get lost.

Reply
himanshu March 29, 2011 - 4:15 am

it works
gud and thnx

Reply
Asha July 2, 2009 - 2:47 pm

It’s really good

Reply
shivkumar May 29, 2009 - 11:12 am

excellent

Reply
neeru April 27, 2009 - 5:00 am

good

Reply
Dal Makhani March 5, 2009 - 8:24 am

This is quite an excellent recipe. Personally i would have liked to see a hint of butter in the garnish to give it a more rich finish.

Reply

Leave a Comment