Dal Makhani

Tarla.Dalal's picture

Jan. 08, 2014

Dal Makhani is a delicacy that is very much a dish of the Punjab.


Whole black lentils 3/4 Cup (12 tbs)
Rajma 2 Tablespoon
Salt To Taste , divided
Butter 3 Tablespoon
Cumin seeds 1 Teaspoon
Green chilies 2 , cut lengthwise
Cinnamon stick 1
Cloves 2
Cardamom 3
Onion 1/2 Cup (8 tbs) , finely chopped
Ginger garlic paste 1/2 Teaspoon
Chili powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Fresh tomato puree 1 1/2 Cup (24 tbs)
Cream 1/2 Cup (8 tbs)
Coriander 2 Tablespoon , chopped
Water 2 1/4 Cup (36 tbs) , divided
For garnish
Cream 1 Tablespoon



1. Soak urad dal and rajma overnight in water.


2. Drain the soaked dal, add water (2 cups) and salt and pressure cook for 6-7 whistles or until the dals are overcooked. Allow the stem to escape. Whisk and lightly mash the dals.

3. For the tempering, In a deep pan, heat butter, add cumin and allow to splutter. Add the green chilies, cinnamon, cloves, cardamoms, and onions and sauté until the onions turn golden brown in color.

4. Add the ginger-garlic paste, chili powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

5. Add the cooked dal, salt and water (1/4 cup), if required and simmer for 10 to 15 minutes.

6. Add in the cream and mix well. Simmer for another 2-3 minutes.


7. Serve hot garnished with coriander and fresh cream.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 413Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 241 mg10.04%

Total Carbohydrates 64 g21.3%

Dietary Fiber 10 g40%

Sugars 17 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet