Dal Makhani: Dal Makhani recipe

dal makhani

Dal Makhani, a rich, creamy, and buttery lentils dish made up of whole black lentils and red kidney beans. Those are some of the foremost popular dishes from North Indian cuisine.

Rich, Creamy, Buttery and so Delicious, It may be a Lentil Stew. Hence, which is one of the foremost popular dishes in Indian restaurants. Make the simplest Dal Makhni Ever using my easy recipe.

What is Dal Makhani:

A popular North Indian Punjabi preparation, It literally translates to buttery lentils. And forms with the mixture of Whole Maash Dal, Chana Dal, and Rajma. This one is super-rich because it loaded with ghee or butter. And it usually prepares for special occasions.

It also considered as Maa ki dal (mother of all lentils) or kali dal ( black lentils). Maybe a classic Indian recipe that needs no introduction. During this term, Dal makhani, dal means lentils, and makhani means buttery! Besides the combo of lentils and beans. This dish form with a lot of onions, ginger, garlic, tomatoes, and traditional Indian spices.


It may be an extremely popular dish within the Indian subcontinent. In India and Nepal, the word dal refers to many lentil-like legumes.

It also refers to Indian dishes made up of legumes. According to several sources, Kundan Lal Jaggi is that the inventor of dal makhani because it is understood today.

This lentil soup was first created by the Punjabi folks from northern India. His recipe then popularized throughout the Indian peninsula then internationally with the Punjabi diaspora.

The term dal, dahl, dhal, or daal means “to separate” in Sanskrit. It’s traditional in South Asia (especially within the Indian peninsula) to shell legumes. Then process them into flour, puree, or galette.

dal makhani

Dal Makhani recipe

Dal makhani is that the buttery whole Maash dal flavored with multiple whole spices, cooked to a level where it becomes creamy. This no soak, pressure cook recipe of Dal Makhani is perfectly creamy, earthy, spicy, and smoky.
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 404 kcal


  • Pressure cooker


Boiling Dal:

  • 1 cup Whole Maash Dal sorted and washed
  • 5 cups Water for cooking if soaking use 4.5 cups
  • 1/2 can Red kidney beans (Lobhia) pre-cooked

Spices (for infusing the dal):

  • 3 Greater cardamom Badi Elaichi
  • 2 Cloves
  • 1 2" sticks Cinnamon
  • 2 tbsp Crushed ginger
  • 3 cloves Garlic Crushed
  • 1 1/2  tsp Salt
  • 1 tsp Turmeric (Haldi)
  • 1/2 flower Mace javitri

Ingredients for Tempering:

  • 3 tbsp Butter 2 tbsp+ 1 tbsp
  • 1 tbsp Oil
  • 1 tbsp Whole cumin
  • 2-3 leaves bay leaf
  • 1 cup finely chopped onion
  • 3 cloves Garlic Minced
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 pinch Asafetida
  • 3 tbsp tomato paste
  • 1/4 cup heavy cream
  • 1/4 tsp Sugar
  • 1 tbsp Dry roasted cumin coarsely crushed


  • Sort and wash the measured quantity of the whole Maash dal.
  • In a pressure cooker add dal with 5 cups of water.
  • Also add crushed ginger and garlic, turmeric, salt, crushed seeds of greater cardamom, cloves, Jaiphal javitri, and cinnamon.
  • Mix with a few strokes of a spoon and close the pressure cooker.
  • Place it on a gas stove with a high flame. Let it cook on high flame until the first two whistles.
  • Then, reduce the gas to a low flame. Let the dal cook at this low flame for about an hour and a quarter-hour.
  • In the meantime chop onions and dice the garlic.
  • After an hour and quarter-hour, put off the flame and let the pressure cooker cool, and therefore the pressure release on its own.
  • Place another pan on gas and heat.
  • Add oil and butter.
  • As the butter melts combine whole cumin seeds and bay leaves.
  • When cumin becomes pungent add the finely chopped onions and garlic. Sauté until it starts to show golden brown.
  • Reduce the flame to low and add tomato paste with ¼ cup of water.
  • Add the powdered spices, coriander powder, garam masala, chili powder, asafetida, paprika, and sugar.
  • Let everything cook together for 4-5 minutes or till it starts to depart oil.
  • Now add the heavy cream and cook for extra 3-5 minutes.
  • Accurately transfer the boiled dal and half a can of pre-cooked red kidney beans.
  • Mix everything well and set the consistency if needed by adding the specified volume of hot water.
  • Put the lid on the pan and let everything cook for 10 minutes.
  • Finish off with a tablespoon of stored butter and dry roasted cumin.
  • Serve hot with naan, roti, or rice.


  • Use the spices available with you. Spices like asafetida, mace, and greater cardamom aren’t easily available. be happy to skip them. Dal Makhani will still be good.
  • It tastes equally good with none quite beans.
  • If you would like to feature beans anyway, use whichever bean you wish. If you would like to boil some bean with the un-soaked dal, use smaller sized beans like pinto beans, soya beans, or small kidney beans.
  • Use store-bought tomato paste preferably. Alternately use a puree of three fresh tomatoes by simply mixing them.
  • If you’re soaking your Whole urad dal, reduce the water volume by half a cup. Also, the cooking time will come down by about half an hour.
  • Once the dal is cooked and you open the autoclave, you’ll know exactly what proportion of water your dal needs. If dal is dry and really little water is left within the cooker, add the specified volume of predicament to repair the general consistency. Make a note of it and always add that far more water once you boil the dal subsequent time.
  • Adjust salt and chili consistent with your taste and warmth tolerance. Smoked paprika isn’t extremely popular so, add flavorer as per your taste.
  • If you see that your dal isn’t creamy and well boiled. Just temper it and let simmer for an extended time till it becomes smooth and creamy.
Keyword Dal Makhani, Dal Makhani recipe

More Tips On Ingredients:

Use butter liberally for best taste:

To get the Indian restaurant or dhaba taste please don’t reduce the number of butter used. Sauteing the masala in butter and adding some butter to the simmering dal is what makes this dish truly “makhani”.

Smoking dal makhani:

You can infuse that smoky flavor by using the dhungar method. I didn’t do that, I often use smoked paprika.

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