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Dal Makhani Recipe: How to Make Dal Makhani

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Adjust Servings:
¾th cup Whole black lentil
¼th cup Kidney beans
3 tbsp Edible Oil
2 tbsp Unsalted butter
2 tbsp Fresh cream
2 chopped Onions
3 chopped Tomatoes
1 tbsp Ginger-Garlic Paste
1 Bay leaf
as required Salt
1 tsp Red chili Powder
12 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam masala powder
pinch Kasoori methi
Handful Chopped Coriander leaves

Nutritional information


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Dal Makhani Recipe: How to Make Dal Makhani


    Dal Makhani recipe is made of whole black lentil and kidney beans, with the tempering of onion-tomatoes, ginger, and garlic masala, later drizzled with cream and garnished with coriander leaves. Everyone has different dal makhani recipe in their cookbooks. The recipe that today I am sharing here is what I got from my mother. The key is to cook it mild spicy and creamy in taste. So, let's look at the ingredients needed and learn how to make Dal Makhani.

    • 60 minutes
    • Serves 4
    • Hard




    Dal Makhani is one of the top dishes on the list, most popular in the North Indian cuisine. It is derived from Punjabi culture and loved by every north Indian in the world. We do not require second thoughts on the menu, ever. It is without a doubt the most preferred dish for us.

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    Dal Makhani Recipe:
    First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
    Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.


    Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
    Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.


    Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
    Keep on adding little amount of water if needed.


    Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
    Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.


    Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
    Serve it hot with Tandoori Roti and Naan on the sides.


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