Veg Biryani Recipe

Dal Makhani Recipe ( 5235 )


Dal Makhani Recipe

Dal Makhani Recipe

Dal Makhani Recipe

Introduction: Dal Makhani is a popular North Indian dish known for its creamy and rich flavor. It’s made from black lentils (urad dal) and red kidney beans (rajma) simmered in a luscious tomato and cream-based gravy. This recipe will guide you through making restaurant-style Dal Makhani at home.


For Cooking the Lentils and Beans:

  • 1 cup whole black lentils (urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 8 cups water for soaking
  • 4 cups water for cooking
  • 1/2 teaspoon salt

For the Tomato Gravy:

  • 3 tablespoons ghee or butter
  • 1 large onion, finely chopped
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 1 tablespoon ginger-garlic paste
  • 4 large tomatoes, pureed
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 cup fresh cream
  • Salt to taste

For Tempering:

  • 2 tablespoons ghee or butter
  • 1 teaspoon cumin seeds
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • A pinch of asafoetida (hing)


1. Preparing the Lentils and Beans:

a. Rinse the black lentils (urad dal) and red kidney beans (rajma) thoroughly under cold running water.

b. Soak them together in 8 cups of water for at least 8 hours or overnight.

c. After soaking, drain the water and transfer the lentils and beans to a pressure cooker.

d. Add 4 cups of fresh water and 1/2 teaspoon of salt to the pressure cooker.

e. Pressure cook on medium heat for 15-20 minutes or until they become soft and tender. Set aside.

2. Preparing the Tomato Gravy:

a. Heat 3 tablespoons of ghee or butter in a heavy-bottomed pan or kadai.

b. Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.

c. Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

d. Add the tomato puree and cook on medium heat until the oil starts to separate from the tomato mixture. Stir occasionally.

e. Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for a few more minutes.

f. Reduce the heat and add fresh cream. Mix it in and cook for 2-3 minutes.

3. Combining the Lentils and Gravy:

a. Once the tomato gravy is ready, add the cooked lentils and beans to the pan. Mix everything well.

b. Simmer the Dal Makhani on low heat, partially covered, for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the dal to thicken.

c. If the mixture becomes too thick, you can add some water to achieve your desired consistency.

4. Tempering:

a. In a separate small pan, heat 2 tablespoons of ghee or butter.

b. Add cumin seeds and let them splutter.

c. Add minced garlic, kasuri methi, and a pinch of asafoetida. Sauté for a minute or until the garlic turns golden brown.

d. Pour this tempering over the simmering Dal Makhani.

5. Serving:

a. Garnish with fresh cream and chopped cilantro.

b. Serve hot with steamed rice, naan, or roti.


  • For an authentic flavor, use ghee in the recipe. However, you can substitute it with butter if needed.
  • Adjust the spice levels by adding more or fewer green chilies and red chili powder.
  • For a vegan version, use vegan butter or oil and dairy-free cream.
  • Kasuri methi (dried fenugreek leaves) adds a unique flavor; try not to skip it.
  • The longer you simmer the Dal Makhani, the better the flavors will meld. It can even be made a day in advance for even richer taste.
  • Leftover Dal Makhani often tastes better the next day, so don’t hesitate to make extra.


  • You can add a dollop of yogurt while serving for extra creaminess.
  • Some people like to add a pinch of garam masala for added warmth and flavor.
  • If you prefer a smoky flavor, you can use the dhungar method. Heat a piece of charcoal until red-hot, place it in a small bowl in the center of the dal, and pour a little ghee over it. Cover the dal for a few minutes to allow it to absorb the smoky flavor.
  • Experiment with different types of lentils for a unique twist, such as using split black gram dal (urad dal) instead of whole black gram dal.

This detailed Dal Makhani recipe should help you recreate this delicious Indian dish at home. Enjoy your homemade restaurant-style Dal Makhani!

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