Dal Makhani is a popular North Indian dish made with whole black lentils (known as sabut urad dal), red kidney beans (rajma), butter, cream, and a blend of spices. The lentils and beans are cooked until they are soft and creamy and then mixed with a rich tomato-based gravy, which is flavored with a variety of aromatic spices. It is a popular vegetarian dish that is typically served with naan, roti, or steamed rice.

Dal Makhani

Recipe by caion


Prep time


Cooking time



The name “makhani” comes from the use of butter or cream in the recipe, which gives it a rich, velvety texture and a delicious taste. It is a comforting and flavorful dish that is loved by many people around the world.


  • 1 cup whole black gram (sabut urad dal)

  • 1/4 cup red kidney beans (rajma)

  • 3 cups water

  • 1 onion, finely chopped

  • 2 tomatoes, finely chopped

  • 1 tbsp ginger-garlic paste

  • 1 green chili, slit

  • 1 tsp red chili powder

  • 1 tsp garam masala powder

  • 1/4 tsp turmeric powder

  • Salt, to taste

  • 2 tbsp butter

  • 2 tbsp cream

  • Coriander leaves, for garnish


  • Soak the whole black gram and red kidney beans in water for 8 hours or overnight. Drain the water and rinse them.
  • In a pressure cooker, add the soaked whole black gram and red kidney beans with 3 cups of water. Pressure cook for 10-12 whistles on medium flame.
  • Once the pressure is released, open the cooker and mash the cooked dal slightly with the back of a spoon or a ladle.
  • In a separate pan, heat butter and add the finely chopped onions. Sauté until the onions turn golden brown.
  • Add ginger-garlic paste and green chili. Cook for 2-3 minutes until the raw smell goes away.
  • Add chopped tomatoes and cook until they turn soft and mushy.
  • Add red chili powder, garam masala powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
  • Add the cooked dal to the pan and mix well with the masala.
  • Add 1 cup of water to the pan and mix well. Bring the dal to a boil and let it simmer for 20-25 minutes on low flame.
  • Add cream and mix well. Cook for another 2-3 minutes.
  • Garnish with coriander leaves and serve hot with steamed rice or naan.

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