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How to make Dal Makhani

Dal makhani, is a popular Punjabi dish for its smooth velvety texture and for its lovely flavors. This dish is differ from other popular dishes for panjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and health bones. It is a very simplest and easiest version cooked on  low flame overnight and allowed to thicken. The dollops of fresh butter lend the rich finishing touch.


  • 1 cup black lentils (kaali sabut dal)
  • 1/2 cup red kidney beans (rajma)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee
  • ¼ cup butter
  • 2-3 tbsp malai (cream of milk)
  • 2 green chillies, slit lengthwise
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala powder
  • 2 big onions, finely chopped
  • 1 tsp chilli powder
  • 2 big tomatoes, finely chopped
  • ginger juliennes for garnish
  • 1 piece of cinnamon (dalchini)
  • 2 cloves (laung)
  • 3 cardamoms
  • salt to taste


  1. Wash and soak the black lentils and kidney beans in sufficient water for hole night.
  2. Drain, add sufficient amount of water and salt and pressure cooker till the dal is over cooked.
  3.  Pre-heat the pan, add ghee, cumin seeds and let them splutter then add the green chilies and chopped onions and sauté till the onions  turn into golden brown in colour.
  4. Add ginger-garlic paste and fry it for 2-3 min, add turmeric powder, chilli powder and mix it well.
  5. Add chopped tomatoes and cook over the medium flame till the mixture leaves oil.
  6. Add dal, salt and approx a cup of water if required and simmer for 10-15min.
  7. Add butter and cook for 5mins.
  8. Add garam masala and mix well
  9. Serve hot garnish with ginger juliennes.
  10. It can be served with hot rotis.