Punjabi Dal Makhani Recipe

Dal Makhani is a signature delicacy from the state of Punjab and very famous in all over India. A healthy and creamy staple food as it is very rich in proteins,calcium and fiber. In this recipe,soaked dal and rajma are pressure cooked until soft and then tempered with spices and finally with fresh cream. You can avoid using cream and butter to make it low calorie version.


Punjabi Dal Makhani Recipe

Preparation Time : 10 minutes
Soaking Time: 8-10 hours 
Cooking Time: 45 minutes

Yield : Serves 4


Whole black gram/  Urad dal (with skin) - 1 cup
Red Beans / Rajma - 1/4 cup
Onion - 1 medium size finely chopped
Tomato - 2 medium size finely chopped
Ginger Garlic Paste - 1 tsp
Green Chilli - 2 slit
Chili Powder - 1 tsp
Coriander powder -  1 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/2 tsp
Water - 3-4 cups
Cream - 2 tbsp
Asafoetida or Hing - a pinch
Salt as per taste
Butter or oil or ghee - 2-3 tbsp
Chopped  Coriander, for garnish


Wash and soak whole urad and red beans for overnight. Pressure cook them together with 3 cups of water with salt added. Roughly for 8-10 whistles. Release and check the lentil/dal. While pressing it should be able to mash completely.

Heat butter in frying pan. Add onion,  green chilli  and ginger garlic paste. Saute.

Add tomato and cook them for few minutes. Add all spices and mix well.

Add boiled whole urad and red beans. Add salt, pour water to adjust proper consistency if required. 

Cook for 10 - 15 mins or until reaches required smooth creamy consistency and texture.
Finally add fresh cream. Simmer for 2 minutes. Garnish with coriander.

Serve hot with Jeera puloa, Naan , Rice or Roti N Paratha .


  •  To make dal makhani similar like restaurtant style simmer and cook for longer time,    to get rich, creamy consistentcy.
  •  The dal makhani tastes better the next day, so it stays good well.

Related Post:

Dal Tadka
Mooli Moong dal
Dal Palak


    Google Analytics Alternative