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Dal Makhani

An extremely popular, simple and satisfying Punjabi delicacy, a blend of black lentils and kidney beans simmered with butter and fresh cream. It's cooked on low flame as lentils, beans and peas have a way of breaking down when cooked on low heat. The lentils and beans have to soaked overnight to reduce the cooking time. This dish can be served with naan, chapatis, rice preferably basmati(long rice), rotis and even bread. Dal Makhani doesn't use any turmeric powder in contrast to many Indian dishes.


  • 50 gms red kidney beans
  • 250 gms whole black gram or black lentil
  • 1 cup milk
  • 3 tbsp ginger garlic paste
  • 100 gm butter
  • 75 gm malai(fresh cream)
  • 3/4 cup tomato puree
  • 1 1/2 tsp red chilli powder
  • 1 tsp garam masala powder(can use readmade packet one)
  • 1-2 green chillies
  • 2tbs chopped coriander leaves(optional)
  • 1 medium onion thinly sliced
  • salt to taste


  • Soak black lentil and kidney bean (rajma) overnight to make cooking easier
  • Drain the water from both and pressure cook with 2 litre water for one steam and lower the heat and cook for almost 30 minutes( or if no pressure cooker is used you can cook the beans and lentil in 2 litre water till the beans and lentil are soft,. This method take a little longer time).
  • Add salt to taste
  • In the meantime saute the onion to golden brown using some butter/ghee for better taste. When done remove from flame
  • Lightly mash the cooked beans and black gram lentils
  • Open the cooker when it cools down , to this add 1 cup of milk, chopped green chillies, ginger garlic paste and the sauted onion. Cook on low flame for about 45 minutes. Add more water for the desired consistency if required during cooking.
  • Add tomato puree, 50 gm butter and little fresh cream(malai), red chilli power and garam masala powder.
  • Let it cook on low heat for another twenty minutes.
  • Add whisked cream, 50 gm butter and chopped coriander leaves and let it cook for 5 more minutes.naan, rice or rotis

You can substitute 1 cup milk with fresh coconut milk for a slight different taste. Health conscious people can substitute butter with olive oil, but the real taste of dal makhani will be missing as the name itself suggests makhan means butter / fresh cream. The gravy should not be too thick nor too thin.


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