Traditional Dal Makhani

Dal makhani (“Buttery Lentil”) is a popular dish originating from the Punjab region of India and Pakistan. The primary ingredients in dal makhani are whole black lentil (urad) with red kidney beans (rajma), butter and cream.

Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally.

Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet (thali) or as an accompaniment to a principal meal (Wikipedia)


  • Serving size: 1/2 cup =113 grams =120 cal
  • 1 cup whole black urad dal
  • 1/4 cup split Bengal gram (Chenna)
  • 1/2 cup rajma (kidney benas)
  • 1 tsp cumin seeds
  • 1-2 tsp green chillies, sliced thinly
  • 1 tsp ginger garlic paste
  • 1 tsp cumin-coriander powder
  • 1 tsp cardamom powder
  • 1 tsp dried Kasuri Methi powder (fenugreek leaf powder)
  • 2 tsp of vegetable oil
  • 1 tsp of butter
  • 2-3 cloves
  • 2inch cinnamon stick
  • 1 Bay leaf
  • 1/2 tsp turmeric powder
  • 1 cup tomato puree
  • 1 milk
  • Salt to taste and cilantro to garnish


1. Soak the dal and rajma overnight.

2. Rinse and cook both dal and rajma together in a pressure cooker for 3-4 whistles. Mash using masher after it cooled.

3. In a saucepan, heat oil and add cloves, cinnamon, cumin, turmeric, cumin-coriander powder, bay leaf, ginger-garlic paste, and chillies.Add the tomato puree, close the lid and cook for 5 min until the raw tomato smell disappears. Add dal, reduce the heat to simmer, add salt, then close the lid and slow cook for 15 minutes under low flame.

4. Add the kasuri methi powder along with cardamom powder, stir and then add milk and butter for flavor.

5. Cook for 5 more minutes and garnish with dhania leaves. Serve with naan, chapatti, roti or white basmati jeera rice.

*Black urad dal and rajma are full of fiber, protein, calcium and minerals. Why people hesitate make this dish is because of butter. The secret to make dal makhani without having to add too much butter, is the number of hours you cook the lentils.

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Author: HealthyLife | Posted on: October 29, 2015

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