Dal Makhani - Beans and Lentil Curry

bhavnaskitchen's picture

May. 22, 2013

A punjabi menu is always incomplete without this delicious daal.


For cooking the dal
Urad 1/2 Cup (8 tbs) (Whole Black Gram)
Rajma 1/2 Cup (8 tbs) (Dark Kidney Beans)
Chana dal 1/3 Cup (5.33 tbs) (Bengal Gram
Water 2 Cup (32 tbs) (As needed to boil the dal)
Salt To Taste
For the gravy
Butter 3 Tablespoon (2
Cumin seeds 1 Tablespoon (Jeera)
Asafoetida 1 Pinch (Hing) (Optional)
Turmeric powder 1/4 Teaspoon
Ginger paste/Chopped ginger 1 Tablespoon
Garlic paste/Chopped garlic 3/4 Teaspoon
Onion 1 Medium , chopped finely
Tomato puree/Tomatoes 2, medium, chopped finely
Water 1/2 Cup (8 tbs) (As needed)
Red chili powder To Taste
Garam masala To Taste
Heavy cream 1/4 Cup (4 tbs)
For garnishing
Butter 1 Tablespoon
Cilantro leaves 1 Tablespoon , chopped
Lemon slices 1 Medium



1. Wash and soak rajma and urad in water overnight. (If using rapid soak method, bring some water to a boil. Add the rajma and urad along with some salt as per taste, turn off the heat and soak for 2 - 3 hours)

2. Wash chana dal and set aisde.


3. Heat a pressure cooker on a medium temperature with water, add the soaked rajma and urad along with some salt.

4. To this add the washed chana dal. (If rajma and urad were soaked using rapid soak method, then transfer the contents as it is into a pressure cooker and add chana dal to it before turning on the stove)

5. Cover the pressure cooker and cook until you hear about 8 - 10 whistles of pressure release.

6. Once done, set the pressure cooker aside.

7. Heat a pan with butter, when the butter melts add cumin seeds.

8. Add a pinch of asafoetida, turmeric powder, ginger and garlic. Stir for 2 minutes keeping the temperature on a medium heat.

9. Add chopped onions, saute for a couple of minutes.

10. Once the onions, ginger and garlic are fried well, add tomato puree, cover and let it cook for a few minutes.

11. Uncover, add the cooked dal along with a little water.

12. Add red chili powder, garam masala and some heavy cream. Stir well, cover and let cook for about 2 minutes.(At this point, add more salt if required)


13. Garnish with a little butter, cilantro leaves, a slice of lemon and serve with naan, roti, paratha or rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 281Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 99 mg4.13%

Total Carbohydrates 31 g10.3%

Dietary Fiber 8 g32%

Sugars 3 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet