Dal Makhani Recipe

Dal Makhani’s main ingredient is whole black lentil (urad) and red kidney beans (Rajma). Dal Makhani is served in wide variety of eateries and restaurants, nationally and internationally. Dal makhani is popular because of its versatility and rich vegetarian dish which be served as a main meal accompanied by some dry veg recipes.

dal makhani

Serving : 4    Cooking Time : 25 minutes    Prep Time : 15 minutes


  • 1/2 cup Urad (whole black lentil)
  • 2 tbsp Rajma (Kidney beans)
  • 1/2 cup Milk
  • 1/2 cup Fresh Malai
  • 1 tsp Oil
  • 1/2 tsp Cumin seeds
  • 1 Onion (Finely chopped)
  • 1 cup Tomato puree
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam Masala
  • Salt to taste


  • Clean, wash and soak the whole urad and rajma overnight in three cups of water. Drain
  • Pressure cook urad and rajma in 3 cups of water with salt and turmeric powder for 5 whistles. Whisk well till the rajma and urad are mix together.
  • Add milk, mix well and keep aside.
  • Heat oil in a pan and add cumin seeds.
  • When cumin seeds starts crackle add onion, ginger garlic paste and cook for 2 minutes till the raw aroma disappears.
  • Add tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala, salt to taste and mix well.
  • Cook for 5 minutes on low flame till the oil separates
  •  Add 1/4 cup of water mix well and cook again for 1 minute.
  • Add the cooked daal and rajma mix well. Add some water if the mixture is too thick.
  • Add fresh malai, mix well and cook for 5 minutes on low flame. 
  • Serve hot with naan or tandori roti.

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