Dal Makhani Recipe - Dal Makhni - Mah Ki Dal

Dal Makhani
Dal Makhani - An authentic punjabi style dal made with lentils & cream.I tried dal makhani(dal makhni) a year back and was not satisified with the taste...I felt the raw smell of dhal and was not able to tolerate it at all. And after that didnt dare to try it again....When I was telling this to my cousin, she suggested me to add the whole spices while pressure cooking itself and it did the magic this time. The gravy came out above my expectations and hubby said a thumbs up to it.I served it with phulka and jeera rice......yum combo it was! Here goes the recipe from my kitchen....
Dal Makhani Recipe

Dal Makhani Recipe - Ingredients

Preparation Time : 15 mins + soaking time | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Whole urad dhal(whole black lentil) - 1/2 cup
Rajma (kidney beans) - 3 tbsp
Onions - 1/2 cup finely chopped
Tomato puree - 1/2 cup
Ginger garlic paste - 1 tsp
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1/4 tsp
Milk - 1/8 cup
Cream - 1/8 cup
Chopped coriander leaves - 1 tsp
Salt - to taste

To temper:

Butter - 1 tbsp
Oil - 1 tsp
Jeera - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves -2
Bayleaf -1
Cardamom - 1


  1. Rinse and Soak urad dal with rajma overnight or atleast for 8 hrs.Pressure cook it urad dal+rajma along with cardamom,cloves and cinnamon(1 each) and water till immersing level for 6-7 whistles or till dals become mushy. Once pressure releases, open and mash it with a laddle,Keep aside. Heat oil + butter in a pan, add the items under 'to temper'.I used the whole spices that I used while pressure cooking...yes hunted and used it :)
    How to make dal makhani - Step1
  2. Then add ginger garlic paste,onion and fry till slightly browned.Then add tomato puree along with turmeric, chilli and garam masala powder and required salt. Fry till raw smell of tomatoes leave and the mixture shrinks.
    How to make dal makhani - Step2
  3. Then add the mashed dals and give a quick stir. Add 1/2 cup water if its too thick and dry.Then add cream.
    How to make dal makhani - Step3
  4. Then add milk and give a quick stir and allow it to boil.You can see the color change after few mins.When the gravy is thick as per your required consistency add chopped coriander leaves and switch it off.
    How to make dal makhani - Step4
Serve hot with any mild puloa / soft phulkas!
Dal Makhni - Restaurant style

My Notes:

Dal Makhni Recipe

Labels: ,