Dal Makhani Recipe

The most delicious and easy to make gravy. Eat it with parathas or rotis or bread, it tastes heavenly.

Recipe (Veg): Dal Makhani

Preparation time:
Soak overnight – 8 hours
Cooking time: 60 minutes

Dal Makhani

Dal Makhani


1/2 cup urad (whole black lentil)
1/2 cup rajma (kidney beans)
Dal Makhani masala – 2 teaspoons
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Turmeric powder (Haldi) – 1 small pinch
Chili powder (Lal mirchi)- 1 teaspoon
Tomatoes – 2 medium size
Butter – As per taste


  1. Wash the urad & rajma well. Soak in water (just enough to cover them). Keep aside overnight.
  2. In the morning, transfer the soaked urad & rajma to a container in a pressure cooker, add enough water to cover, add a pinch of salt & pressure cook for about 3 whistles. Keep aside till the cooker cools down
  3. Grind the tomatoes to a fine pulp & keep aside.
  4. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida & cumin seeds. Mix well taking care that it does not burn.
  5. Add the turmeric, chili & dal makhani powder into this mixture. After a minute, add the tomato pulp & salt. Mix well.
  6. Add the urad rajma into the kadhai, cover and allow to cook for sometime. Keep mixing after few minutes so that it does not burn.
  7. Once it is ready to serve, garnish with butter (whisked milk cream is optional). Alternately, you could add a few sprigs of Coriander leaves (Kothimbir).

Serve with Indian Bread (Roti/Naan).


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