lentil dal - dal makhni

Dal Makhani

Recipe by Maya Akhil

6 Serves
1 hr
Mildly Spicy

Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy


Soak urad dal and rajma in enough water for at least 8 hours. Pressure-cook adding enough water for 3-4 whistles until soft and done.
Heat 2 tbsp oil in a heavy-bottomed vessel. Splutter cumin seeds and fry onion until transparent. Add green chilly, ginger-garlic paste and saute until light golden. Add turmeric powder, kashmiri chilly powder and garam masala powder. Saute until their raw smell leaves.
Add finely chopped tomatoes. Saute until they turn mushy. Add cooked dal and salt, to taste. Cook for 40 – 45 minutes in very slow flame. Finally add fresh cream, butter, kasoori methi and chopped cilantro. Switch off. Serve with chapathis / naan / pulav.


1/2 cup
1/4 cup
1 tbsp each
/2 tbsp seeds
1 cup, finely chopped
1, slit (optional)
2 tbsp
1/4 tbsp
3/4 tbsp
1/2 tbsp
1 medium-large, finely chopped
To taste
2 tbsp
1 tbsp
1/4 tbsp
2 – 3 tbsp

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