Friday, 31 July 2015

Dal Makhni !

Dal Makhni is a very popular gravy recipe from Punjabi cuisine made with whole black Urad dal and rajma (Kidney Beans). Butter and Cream also are very important when it comes to Dal Makhni which gives wonderful flavour and creamy texture to the dish.
Cooked dal n Beans is then simmered in Onion and Tomato based gravy with lots of butter and Cream making the dish incredibly delicious. The dish tastes even better the next day so whenever I make this, it is always more and some reserved for the next day.


  • 3/4 cup whole black Urad Dal (Black Lentils)
  • 1/4 cup Kidney Beans
  • 1 Big Onion (Finely chopped)
  • 3  MediumTomatoes (Finely Chopped) (or pureed)
  • 2 Green Chillis (Slit)
  • 1 tbsp Ginger Garlic Paste
  • 2 tbsp Butter
  • 2 tsp Oil
  • 1 Bay Leaf
  • 1 tsp Jeera
  • 2 pieces Cinnamon
  • 3 Cloves
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Chilli Powder
  • 1 1/2 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 2 tbsp Heavy Cream

  • Wash and Soak the whole Urad dal and kidney beans in enough water whole night.
  • Next day, take them in a pressure cooker, add water just above the dal and cook for 5 - 6 whistles.

  • The dal and kidney beans should be cooked well and soft and should be easily mashed when you press them.
  • Now mash well the cooked dal with a ladle.

  • Heat butter (and some little oil) in a heavy bottomed vessel, add the whole spices and some jeera.
  • Add onions and saute them for a couple of mintes. Then add ginger garlic paste and saute everything well.

  • Once onions and GG paste are sauted well, add chopped tomatoes and cook them till soft.
  • Then add chilli powder, turmeric powder, salt and coriander powder and cook the till the masala leaves oil .

  • Now add in the cooked and mashed dal and slit green chillis and a cup of water.
  • Allow it to simmer  in med - low flame for atleast 15 - 20 minutes so that the dal absorbs all the flavors from the masala. Give a stir in between  as the dal tends to stick at bottom.

  • By this time, the gravy should be thickened, sprinkle garam masala and add crushed kasuri methi and stir.
  • Add cream , mix well and turn off stove after 2 - 3 minutes.


  • It is important to soak the dals overnight so that they cook well and soft.
  • Use only whole black Urad Dal and not the skinless or split ones.
  • You can also make this recipe No onion No Garlic by skipping onion and GG paste and increasing tomatoes.
  • Simmer for the dal for minimum 15 minutes as it has to absorb all flavors.
  • Add more cream gives a nice texture and taste. Though I added only 2 tbsp you can increase if you wish to.
  • Do not cook in high flame for more time after adding cream, else it will curdle.
  • Serve with rice, roti, naan etc with a piece of butter on top.

With Love,

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