Dal Makhani (Maa ki dal)

July 2, 2013

dal makhani

Dal makhani is a popular dish originating from the Punjab region of the Indian subcontinent. Most of the people add rajma along with whole black lentil but I personally do not prefer adding kidney beans to it. It taste great with jeera rice, paratha, hot chapati and naan. Whenever I make dal makhni I would also make kadahi paneer and jeere rice as it’s a great combination and I just love this combination. 🙂

Ingredients :-

  • Whole urad (whole black lentil) – 3/4 cup
  • Rajma (kidney beans) – 3 tbsp
  • Milk- 2 cups (optional)
  • Butter – 4 tbsp
  • Cumin seeds (jeera) – 1 tsp
  • Green chillies – 2 to 3 chopped
  • Cinnamon (dalchinni) – 1 piece
  • Cloves (laung) -3
  • Cardamoms(elachi) – 3
  • Onions – 2 midium (finely chopped)
  • Ginger-garlic paste – 1/2 tsp
  • Chilli powder – 1 tsp
  • Turmeric powder (haldi) – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Tomato puree  – 1/2 cup
  • Dried methi leaves – 1 tsp
  • Fresh cream – 1/2 cup
  • Coriander leaves – 2 tbsp chopped
  • Fresh cream – 2 tbsp (to garnish)
  • Salt as per taste


  1. Clean, wash and soak the whole urad and rajma overnight.
  2. Drain and add 2 cup of water and salt ,and pressure cook till the dals are overcooked.(if you want you can boil by adding 1 cup water and 1 cup milk )
  3. Allow the steam to escape and then open the lid.
  4. Whisk till the dal is almost mashed. Keep it aside.
  5. For the tempering, heat the butter in a pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and saute till the onions turn golden brown.
  7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
  8. Now add the dal, salt and  2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
  9. Now add methi leaves and garam masala powder and let it simmer for another 5 to 7 minutes on a low flame.
  10. Add the cream and mix well. Simmer for 2 to 3 more minutes.
  11. Garnish with coriander and fresh cream.
  12. Serve hot with Naan,roti,jeera rice and paratha.

Note :- (You can always use milk instead of water to make dal makhani .I prefer using milk because it gives a very nice flavor, if you want you can try it once and i am sure you are going to love this.)


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

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