Dal Makhani (or dal makhni) is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red kidney beans, butter and cream.


Whole black urad dal – 3/4cup
Kidney beans – 1/2cup
salt to taste
Water – 3 cups
Ghee – 3 Tbsp
Asafoetida – A pinch
Bay leaf – 1
Onion – 1 finely chopped
Tomato – 2 Puree
Green Chilli – 2 slit
Garlic – 4 crushed
Ginger – 1/2 inc crushed
Turmeric Powder – 1/2 tsp
Garam Masala – 1tsp
Kashmiri Red Chilli Powder – 1tsp ( As Per taste)
salt to taste
Water – 1 cup
Coriander – 2 Tbsp chopped


Preparation Method:

  1. Wash and soak whole urad and rajma overnight or atleast 8 hours.
  2. Drain, wash and pressure cook for 4 whistle by adding  cups of water and little salt.
  3. In a kadhai add ghee. Add bay leaf, than add chopped onions. Saute till onions becomes golden brown.
  4. Add crushed ginger & garlic. Saute for a minute and add tomato puree and green chilli.
  5. Add garam masala, red chilli powder, turmeric powder and cook the masala for a minute.
  6. Once the masala cooks well, add cooked dal and give a good stir.
  7. Adjust the consistency by adding 1 cup water or as required. Boil for 10 minutes until the dal is soft and well blended and turns thick.
  8. Add cream, chopped coriander leaves and mix well. Let it simmer for 1 more minute.
  9. Garnish Dal Makhani with some fresh cream and Coriander leaf.
  10. Enjoy creamy dal makhani with Tandoori Roti.