Punjabi Dal Makhni


Any one whether in India or overseas when ever talks about Indian cuisine, for sure one name pops up – Dal Makhni. It is a quintessentially Indian dish originated from state of Punjab. Its delicious, made with black lentils & Red kidney beans, butter & fresh cream. Its essentially part of meals served during the meals on any occasions, festivals, weddings etc.

I have a lot of friends who stayed or visited India and got hooked on to Dal Makhni. We Indians are of course love it& can have it any time. It is red kidney beans & whole black lentil curry with spicy tempering (tadka).

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                 Total Time                   Yields

35 mins                    30 mins                   1 hour 5 mins                    2-4 Serving


Whole black urad Dal – ¾ cup

Rajma (Red kidney beans) – ¼ cup

Onion – 1 Large finely chopped

Garlic cloves – 3-4 minced

Green chili – 1 chopped

Ginger 1 inch long – thinly grated

Tomato – 1 cup tomato pureed

Fresh green coriander – ¼ cup finely chopped

Yoghurt – 1 tablespoon

Water – 3 cups

Jeera (Cumin seeds) – 1/2 teaspoon

Garam masala (mixed spices) – 1/2 teaspoon

Haldi (Turmeric) – 1 pinch

Coriander powder – 1/2 teaspoon

Heeng (asafetida)– 1/8 teaspoon

Red chili powder – 1/2 teaspoon

Tej patta (bay leaf) – 1 small

Clove (laung) – 2

Dal chini (cinnamon) – 1 stick small

Elaichi (cardamom) – 1 small + 1 big

Salt per taste

Butter – 2 tablespoons

Extra Virgin Olive oil – 2 tablespoon

Fresh Cream – ¼ cup


  • Wash & soak Dal (black lentils) & rajma (kidney beans) together overnight and boil in the morning with salt, pinch of turmeric and grated ginger along with the whole spices in a pressure cooker. I normally use the tea infuser to put the whole spices in it with Dal in cooker as my family likes the taste of whole spices but does not like eating whole spices with dal. you can put directly and later take them out.
  • Take the yoghurt and blend to fine paste without any lumps.
  • After 2-3 whistles or about 10-15 minutes, take off heat and once steam is out, add the yoghurt and mash some spoons of dal. Pressure cook again for another 5-7 minutes.
  • Now in a separate pan heat olive oil and 1 tablespoon butter and add cumin seeds & asafetida. When the cumin seeds crackle add onions, garlic and sauté for 5-7 minutes. As soon as the onions start becoming brown add the tomato puree, coriander powder, garam masala, chili powder and fry till the mix starts separating from oil and is not sticky in the pan any more.
  • Once this tempering (tadka) is ready add it to boiled Dal and mix well. Simmer together for another 10-15 mins uncovered till the tadka blends well with dal.
  • Now first transfer to a serving bowl and add fresh cream & garnish with chopped fresh coriander.

Note: This authentic & traditional recipe goes very well with roti, naan, parantha or rice. Enjoy!

Happy Cooking!!

Image courtsey

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