Daal Makhani is one of the most popular dal recipes of India, especially to the Punjabi cuisine. Its spicy & rich mixed lentil curry, generally made with lots of butter and cream and is a great accompaniment to Roti or Chapatti. The dish tastes even better the following day after reheating…


  1. Black urud daal     :1 Cup
  2. Rajma (kidney Beans) : ¼ Cup
  3. Tomato                    : 6
  4. Chopped onion    : 1 (medium)
  5. Green chilli            : 3
  6. Garlic paste           : 1.5 Tbl – Sp
  7. Ginger paste         : 1 Tbl – Sp
  8. Chilli powder       : 1 Tbl – Sp
  9. Coriander Powder : 1 Tbl – Sp
  10. Turmeric powder : ¼ T – Sp
  11. Garam masala      : 1 T- Sp
  12. Kasoori methi      : 1.5 Tbl – Sp
  13. Black salt                : ½ T – Sp
  14. Butter                      : ¼ Cup( Adjust)
  15. Whipping cream : 1 Cup (Adjust)
  16. Black cardamom : 1
  17. Cardamom           : 2
  18. Bay leaf                 : 1
  19. Cloves                    : 3
  20. Cinnamon            : 1 small piece
  21. Jeera                      : ½ T – Sp
  22. Hing
  23. Salt for taste
  24. Coriander leaves
  25. Salt for taste


  • Soak the washed rajma and black urud daal for overnight (7-8 hours).
  • Pressure cook the daals/lentils with ¼ T-sp salt for 4-5 whistles or until soft (
    don’t overcook/smash the lentils). Keep it aside.
  • Now roughly chop the tomato and make a smooth puree (I got 3 cups of puree).
  • In a pan/kadai heat a table spoon of butter and splutter the jeera, black cardamom, cloves, cinnamon, cardamom and bay leaves.
  • Then add the chopped onion along with ginger garlic paste and green chilli; saute it till onions became translucent.
  • Then add the chilli powder, coriander powder, turmeric powder and hing and fry it for about 1 minute.
  • Add the black salt and tomato puree and stir it, add small portion of butter in between and stir it in a low-medium flame.
  • Continue stirring the mix for about 1 hour , can see the butter oozing out from the gravy; now add 5 cup of water and wait for it to boil.
  • Add the cooked dal and mix it and let it boil well, then add the half of kasoori methi ( ¾ Tbl- Sp), check the salt and add it if needed.
  • Reduce the flame into low and close the lid and cook it for about 2-3 hours, stir in-between to avoid sticking in the bottom of the pan.
  • If the gravy is getting thickens, add enough water ( the consistency should be medium thick).
  • Finally add the balance kasoori methi (crushed with hands) , garam masala and chopped cilantro.
  • Switch off the stove and finally add the whipping cream and mix it.



  • This is a very rich curry, so the recipe needs more butter, but here I reduced the quantity , you can add more if u wish.
  • Cooking time is very important, you have to keep the dal makhani in a low flame for long time, to get the traditional dal makhani taste.
  • While pressure cooking, don’t overcook the daals, it should be soft.
  • Make the puree of tomato (no need for blanching the tomatoes).

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