Dal Makhani is a Punjabi delicacy that oozes a delicious flavour and velvety texture. In this authentic Punjabi recipe, cooked lentils and kidney beans are simmered in a rich onion-tomato masala base, topped with dollops of fresh cream and butter.

What is Dal Makhani?
Dal Makhani translates to “buttery lentils” in Hindi. It’s a slow-cooked dish made from black gram dal (urad dal) and kidney beans (rajma), simmered in a flavorful tomato-based gravy enriched with butter and cream. This dish is famous for its complex flavors, which are heightened by the smoky essence achieved through a traditional “dhungar” (smoke infusion) method.
Health Benefits of Black Gram Dal (Urad Dal)
- Rich in Protein: Essential for muscle repair and overall growth.
- High in Fiber: Promotes digestive health and prevents constipation.
- Packed with Iron: Helps combat anemia and boosts energy.
- Low Glycemic Index: Aids in blood sugar control, making it ideal for diabetics.
Dal Makhani Punjabi Recipe:
Creamy and buttery Dal Makhani is a mouth-watering delicacy from Punjab. Traditionally, Dal Makhani, made with whole black lentils and red kidney beans, was cooked on a charcoal fire for hours to get a creamy texture. Generous amounts of cream and butter were added.
- For this recipe of Daal Makhni, firstly soak black gram, chana dal and rajma overnight.
- Next morning drain out the water, wash and pressure cook the dals/rajma with salt and turmeric until soft.
- Then cool and grind about half cup of the dals to paste. Keep aside.
- Next chop tomatoes, onions, garlic, ginger and coriander leaves. Slit a green chilli.
- Heat ghee in a pan and toss in cumin seeds. When they start to sizzle, add finely grated ginger and garlic and a pinch of asafoetida. Sauté until the garlic turns light brown.
- Tip in the chopped onion and green chilli and sauté for 2-3 minutes till the onion turns translucent.
- Slide in the chopped tomato and cook for 2-3 minutes till they turn soft.
- Sprinkle turmeric, chilli and garam masala powder and mix everything together.
- Add the boiled dals and dal paste. Stir well and check for salt.
- Pour half a cup of the cooking liqueur, cover with a lid and cook on medium flame till you get the desired consistency. The dal will release the best flavours when it’s simmered over low heat for a long time.
- Add a dollop of butter on top, garnish with coriander leaves and remove.
- Serve delicious Dal Makhani with Naan.
If you are searching for more pressure-cooker recipes, then do try out Vegetable Sambar
Dal Makhani Serving Suggestions
- Serve hot with naan, butter roti, or steamed basmati rice.
- Pair with a side of cucumber raita or a fresh green salad for a complete meal.
- For a festive touch, serve with jeera rice and a dollop of homemade butter.
Variations for Kaali Maa Ki Dal
- Vegan Dal Makhani: Replace butter and cream with coconut milk or cashew cream.
- Instant Pot Dal Makhani: Use an Instant Pot for faster cooking.
- No Onion, No Garlic: Omit onions and garlic for a satvik version.
- Low-Calorie Dal Makhani: Skip the cream and use low-fat yogurt for creaminess.
Tips for Perfect Dal Makhani
- Soak the Lentils Overnight: This ensures they cook evenly and become creamy.
- Slow Cook for Maximum Flavor: Let the dal simmer for as long as possible to develop deep, rich flavors.
- Use Fresh Cream and Butter Generously: These are key to its signature taste and texture.
- Smoke It: Infuse a smoky flavor using the dhungar method for an authentic restaurant-like taste.
- Adjust Consistency: Add water gradually to get the perfect creamy texture.
Whole Black Lentils with Butter & Cream Recipe details:
Dal Makhani Punjabi Recipe
Ingredients
- Sabut urad dal/Whole Black Gram Dal – 2/3rd cup
- Chana Dal/Bengal Gram – 1/3rd cup
- Rajma/ Red Kidney Beans – 2 tbsp
- Ghee -2 tbsp
- Cumin Seeds – 1 tsp
- Asafoetida – ½ tsp
- Ginger – 1 tbsp chopped
- Garlic – 1 tbsp chopped
- Onions – 2 medium chopped
- Tomatoes – 2 medium chopped
- Green Chilli – 2 chopped
- Turmeric – ½ tsp
- Salt – 1 tsp
- Red Chilli Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Butter – ½ tbsp
- Coriander leaves – 2 tbsp chopped.
Instructions
- Wash the black gram, chana dal and rajma properly and soak overnight. Next morning, drain the water and wash the dals/rajma. Place in a pressure cook with about 5 cups of water, salt and ¼ tsp turmeric and cook until soft. Remove into a bowl and reserve the cooking liqueur.
- Take about half cup of the boiled dals/rajma and grind to paste. Keep aside.
- Chop onions, tomatoes, ginger, garlic and coriander leaves. Slit the green chilli.
- Heat 2 tbsp ghee in a pan and add a teaspoon of cumin seeds. Sauté and then toss in 1 tbsp of chopped and pounded ginger, 1 tbsp of finely chopped garlic and a pinch of asafoetida. Sauté till the garlic turns slightly brown.
- Add chopped onions and green chilli and sauté for 2-3 minutes till the onions turn soft.
- Add chopped tomatoes and cook covered for 7-8 minutes until soft.
- Add turmeric, chilli powder and garam masala powder. Mix well. Add the cooked dal and dal paste. Combine well and adjust the salt.
- Add about ½ cup dal liqueur and cook covered till you get a thick consistency. Keep stirring in-between to prevent the dal from sticking to the bottom of the pan.
- Add 1 tsp of butter on top. Garnish with coriander leaves and serve hot.
- Enjoy hot and delicious Dal Makhani with Naan or Parathas.
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