Go Back Email Link
Dal Makhani
Print Pin
0 from 0 votes

Dal Makhani

Most popular lentil preparation from punjab region is lip smackingly good which rich and creamy in texture.
Course Main Course
Cuisine Punjabi
Keyword Gluten Free, Legumes
Prep Time 10 minutes
Cook Time 50 minutes
Soaking Time 8 hours
Total Time 1 hour
Calories 292kcal
Author Muktha H S


  • ¾ Cup Whole Black Lentil / Urad Dal
  • ¼ Cup Rajma / Kidney Beans
  • 3 Cups Water for pressure cooking
  • ½ Cup onions finely chopped or 1 medium size
  • 1 Tsp Garlic Paste or 6-7 garlic cloves minced
  • 1 Tsp Ginger Paste or 1 inch ginger grated
  • 2-3 no's Medium size tomatoes or 1 cup tomato puree
  • 2 no's green chilli less spice , finely chopped
  • ½ Tsp Cumin Seeds / Jeera Seeds
  • 3 no Cloves/lavang
  • 3 no Green Cardamom / Choti Elaichi
  • 1 no Black Cardamom / Bada Elaichi
  • 1 no Bay Leaf / Tej Patta
  • 1 Inch Cinnamon Stick / Dalchini , optional
  • ½ Tsp Red Chilli Powder
  • 1-2 pinch Jaiphal Powder / Nutmeg Powder
  • ½ Tsp Kasuri Methi / Dry fenugreek powder
  • 3 Tbsp Butter
  • ¼ Cup Low fat cream
  • 11/2 -2 Tsp Salt or as required
  • 1 Piece Charcoal
  • ½ Tsp Oil


  • Wash, rinse and soak ¾ cup Whole Black Urad Dal and ¼ cup Rajma/ Kidney beans overnight or 8 hours.
  • Next day , drain all water , rinse well, In a pressure cooker add Urad dal , Rajma and 3 cups of water together . 
  • Pressure cook for 10-12 whistles . Dal and rajma should be cooked completely and mushy. Allow the pressure to settle on its own.
  • Blend 2-3 medium size tomatoes in a blender/ mixer jar to a fine puree and set aside.
  • In a deep pan , kadai , heat 3 Tbsp Butter . Add in all the whole spices and fry till the spices leaves fragrant smell.
  • Now add chopped onions , fry well till they look golden brown. Add ginger garlic paste , saute well till raw smell goes off.
  • Then add chopped green chillies and tomato puree , mix well and cook till tomato changes colour.
  • Now add red chilli powder , pinch of nutmeg powder and stir well . Cook on a medium flame till fat starts to release from the corners.
  • Add cooked dal and rajma ,stock and 1.5 cups of water . Mix well and cook on a low flame till dal thickens , it takes about 15- 20 minutes on slow flame.
  • Add salt ,stir well and continue to cook ,till it reaches the desired consistency. Dal makhani should be not runny nor thick , it should have a medium consistency.
  • Add crushed Kasuri Methi and ¼ cup of fresh cream .
  • Mix well everything. This is ready to serve , if you are not following Smoking technique / dhungar method

For Smoking Technique

  • Heat a piece of Charcoal to red hot on a direct flame . Turn it all around with the help of tongs till it become red hot evenly.
  • Then place this Red hot charcoal in a small bowl and add ½ tsp of oil/ghee over the hot charcoal.
  • Place this bowl inside the prepared Dal Makhani and close the lid tightly for 2 minutes such that smoke flavour infuse into the food.
  • Open the lid , remove the charcoal bowl. Stir well dal and serve hot accompanied with onion rings and lemon wedges.


Calories: 292kcal