Dal Makhani: A Step-by-Step Guide To Making This Delicious Indian Dish

Dal makhani is a popular Punjabi dish made with black lentils, kidney beans, butter, cream, and spices. It is a rich and creamy lentil stew that is perfect for a cold winter day. Dal makhani is relatively easy to make at home, but it does require some time and patience. The key to making a good dal makhani is to use good quality ingredients and to cook the lentils and kidney beans until they are very soft.


  • ¾ cup whole urad dal (black lentils)
  • ¼ cup rajma (kidney beans)
  • 3 cups water for pressure cooking
  • ½ cup finely chopped onions
  • 1 teaspoon chopped green chilies
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt to taste


  1. Rinse the urad dal and rajma in water until the water runs clear.
  2. Soak the urad dal and rajma in water for at least 8 hours, or overnight.
  3. Drain the urad dal and rajma and add them to a pressure cooker along with 3 cups of water.
  4. Close the pressure cooker and cook on high heat for 15-20 minutes, or until the lentils and kidney beans are very soft.
  5. While the lentils and kidney beans are cooking, heat 2 tablespoons of butter in a pan over medium heat.
  6. Add the onions and cook until softened, about 5 minutes.
  7. Add the green chilies and ginger-garlic paste and cook for another minute.
  8. Add the turmeric powder, coriander powder, and garam masala and cook for another minute, stirring constantly.
  9. Add the tomato paste and cook for 2-3 minutes, or until the tomato paste is fragrant.
  10. Add the cooked lentils and kidney beans to the pan along with the water they were cooked in.
  11. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the dal is thick and creamy.
  12. Stir in the heavy cream and butter and heat through.
  13. Season with salt to taste.
  14. Serve hot with rice or roti.


  • For a richer flavour, you can smoke the tomatoes before adding them to the dal. To do this, preheat a grill or pan over medium heat. Rub the tomatoes with a little oil and grill or pan-roast for 2-3 minutes per side, or until they are charred.
  • You can also add a dollop of ghee to the dal before serving.
  • Dal makhani is traditionally served with rice or roti, but it can also be served with naan or paratha.
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