Dal Makhani Recipe


Dal Makhani


  • 100 gms whole black lentils /maa ki dal
  • 2 tbsp rajma
  • 2 tbsp channa dal
  • 1 onion (pureed)
  • 2 tbsp ginger juliennes
  • 4 green chillies chopped fine
  • 3 – 4 tablespoon ghee or butter
  • 1 large tomato (ground to a paste)
  • ½ cup tomato puree /ketchup
  • 1 tablespoon finely chopped coriander leaves
  • 3 tsp Zaiqa Dal Makhani Masala
  • 1 small teaspoon kasoori methi
  • 1 tsp zeera, 2 cloves, 1 cardamon
  • ½ cup cream
  • Salt to taste


  • Soak the lentils over night after washing it 4-5 times in water.
  • The next day, cook it with salt and half of the mentioned ginger and green chillies on a slow flame.
  • Remove the froth that collects on top and discard.
  • Slow cooking will take about 45 minutes. Or pressure cook for a whistle and simmer for 15 mins. The pulses should be soft, but not pulpy.
  • Heat butter, splutter zeera, 2 cloves, 1 cardamon, ginger and green chillies; sauté on high. Add onion- tomato puree and fry for 5 mins.
  • Add kasoori methi leaves, chilli powder (as per taste), Zaiqa Dal Makhani Masala and cooked dal/pulses; simmer for 5 mins.
  • Add cream (reserve some for garnish).

Simmer for 5- 10 mins till dal is creamy, Garnish with cream, butter, ginger juliennes and coriander leaves. Serve along with naans / rotis

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