How to Make Dal Makhani at Home

One of the most well-known lentil dishes is Dal Makhani, which is made with whole black lentils (also known as urad dal or kali dal in Hindi) and kidney beans (known as Rajma in Hindi). Dal Makhani, a traditional Punjabi meal, is everyone's favorite and is simple to prepare at home. With so many varieties that can be found in various parts of India as well as overseas, Dal Makhani has come to be recognized as the national dish of India. It can be prepared for dinner parties as well as being frequently prepared in Indian homes for dinner. This dal makhani can frequently be found on the menus of various restaurants. A rich, creamy dal that is laden with butter can be eaten with naan, paratha, or some cooked rice.

Dal Makhani is a healthy choice for anyone who is trying to lose weight or eat healthier. Since it is a good source of vegetarian protein, it helps in the maintenance of healthy bones and lean muscle mass.


  • 2 cup soaked overnight red kidney beans
  • 1 tspn red chilli powder
  • 4 tablespoon butter
  • 1 large chopped onion
  • 1/2 cup tomato puree
  • 1/2 cup fresh cream
  • 1/2 teaspoon ginger paste
  • water as required
  • salt as required
  • 1 tablespoon chopped ginger
  • 1 tablespoon refined oil
  • 2 medium sliced & slit green chili
  • 1 teaspoon garam masala powder
  • 1/2 cup soaked overnight urad dal(Black gram dal)
  • 1/2 teaspoon garlic paste

How to Make Dal Makhani at Home

How to Make Dal Makhani step by step

Before beginning to make the dal makhani recipe, wash and soak the whole urad (black lintel) and kidney beans overnight.
Drain, add water and salt, and pressure cook for 7/8 whistles, or until the dal is soft.
Allow the steam to escape before opening the lid and whisking the dal until it is nearly mashed.
To temper, melt the butter in a large saucepan and add the cumin seeds.
Add the onion, green chilies, cinnamon, cloves, and cardamom when the cumin seeds start to pop. Continue cooking until the onion turns a golden brown color.
Add ginger, garlic paste, chili powder, turmeric powder, and tomato puree and cook over a medium flame till the mixture leaves oil.
Cook for 10 to 15 minutes after adding the dal and salt.
Add cream and mix well
Garnish the dal makhani with coriander and fresh cream and serve hot.

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