Dal Makhani

Dal Makhani is one of the most famous North-Indian lentil recipe made with whole black urad dal and kidney beans. This dal is most often served with rotis or naans but can also be served with jeera rice. Dal makhani tastes really great when prepared in low flame for a longer duration of time as it would enhance the taste of the dal and give a rich flavour. 

Servings:- 2-3 people

Course:- Main Course

Cuisine:- North-Indian


For pressure cooking:

1/2 cup whole black urad dal

1/8 cup kidney beans

Salt to taste

2-2.5 cups water

For dal makhani:

1-1.5 tbsp ghee

1 bay leaf, small

1.5 tomatoes, finely chopped

3/4 tsp ginger-garlic paste

3/4 onion, finely chopped

1/4 tsp turmeric powder

3/4 tsp coriander powder

1/4 tsp cumin powder

3/4 tsp red chilli powder

Salt to taste

Water as required

1-2 tbsp fresh cream

A few coriander leaves, finely chopped

For tempering:

1 tbsp ghee

A pinch of asafoetida

1/2 tsp red chilli powder

1/8 tsp garam masala


1. First, soak 1/2 cup black urad dal and 1/8 cup kidney beans in enough water for 7-8 hours or overnight. The next day, rinse the dal and transfer them to a pressure cooker. Add about 2-2.5 cups water and salt as per taste. Pressure cook the dal for 10-12 whistles or until the dal has been cooked completely. 

2. Now, in a kadai heat 1-1.5 tbsp ghee and saute a bay leaf for a minute. Next, add the finely chopped onions and saute till they turn golden brown. Next, add 3/4 tsp of ginger-garlic paste and saute until the raw aroma disappears completely. 

3. Now, add the finely chopped tomatoes and cook them until they turn soft. Further add 1/4 tsp turmeric powder, 3/4 tsp coriander powder, 3/4 tsp red chilli powder, 1/4 tsp cumin powder and salt as per taste. Cook the masala for a minute or two. 

4. Next, add the cooked dal and stir them well. Adjust the consistency of the dal by adding water as required. Boil the dal for 30-40 mins till it turns thick and absorbs all the flavors. 

5. Further add 1-2 tbsp fresh cream to get a rich creamy texture and a few coriander leaves. Stir them well and keep aside. 

6. Now, for tempering, heat a tbsp of ghee. Further add a pinch of asafoetida, 1/2 tsp red chilli powder and 1/8 tsp garam masala. Fry them for 8-10 secs. Immediately pour the tempering over the dal makhani and give it a mix. 

7. Finally, serve dal makhani with butter naan, parathas or jeera rice.