Dal Makhini

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Dal Makhini


Dal Makhni is a popular dish originating from the Punjab region of the Indian subcontinent. The primary ingredients in dal mankhni are whole black lentil and red kidney beans, butter and cream.

Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 4
  • 1/2 cups soaked overnight sabut urad

  • 2 tbsp soaked overnight red kidney beans

  • 1 pinch salt

  • 2 tbsp ghee

  • 1 nos bayleaf

  • 1/2 tsp cumin seeds

  • 1 tbsp ginger-garlic paste

  • 1 nos large chopped onion

  • 2 nos chopped green chilli

  • 1/2 cups tomato puree

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chilli powder

  • 1 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1 tsp garam masala

  • 1 tsp salt as par taste

  • 1 cups water or as required

  • 1/2 cups fresh cream

  • 2 tbsp few coriander leaves chopped

  • 1 tbsp for tempering:ghee

  • 1 pinch hing

  • 1/2 tsp red chilli powder


  • Soak sabut urad & rajma overnight in three cups of water.
  • Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.
  • Take a kadhai on medium flame, then heat the ghee and add bayleaf and cumin seeds.
  • Once the cumin seeds crackle add ginger-garlic paste and stir for sometime.
  • Add onions and fry until it turns light brown.
  • Add green chilli and tomato puree and stir for sometime.
  • Add turmeric powder, red chilli powder, coriander powder cumin powder and garam masala powder. Cook the masalas for a minute.
  • Once the masala start releasing ghee from sides and cooked dal and give a good stir.
  • Adjust the consistency by adding 1cup of water or as required.
  • Boil for 15 minutes or more till the dal absorbs flavour and turns thick.
  • Add fresh cream and mix well.
  • Top up with fresh coriander leaves.
  • Tempering_Recipe:Heat tadka pan and add ghee. Once its begins to melts add hing.
  • Add red chilli powder. Fry for 2-3 seconds.
  • Add immediately pour the tempering over dal makhni and mix well.
  • Serve Dal Makhni with naan, parantha or jeera rice.