Dal Makhani

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Dal Makhani

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Course: Side Dish
Cuisine: Indian, North Indian
Servings: 6 -8
Author: Maria Jose Martin

Ingredients

  • 1 cup Whole black beans (urad saboot)
  • 2 tbsp Split gram dal (channe ki dal)
  • 2 tbsp Red kidney beans (rajmah)
  • 1 tbsp Ghee / oil
  • 1.5 tsp Salt
  • 2 Whole red chilly
  • 1" piece Ginger
  • 4 flakes Garlic (optional)
  • 4 medium Tomatoes (pureed in a grinder)
  • 1 tbsp Kasoori methi (dry fenugreek leaves)
  • 3 tbsp Ghee / oil
  • 2 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 2 tbsp Butter
  • 1/4 cup Fresh cream
  • 1/4 cup Milk

Instructions

  • Clean, wash dals. Soak both dals and rajmah together for 6 hours or overnight. Grind ginger & garlic together to a paste. Discard water from the dals and add 6 cups of fresh water. Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. After the first whistle keep on low flame for 40 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.
  • Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Add kasoori methi. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.
  • Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Combine cream & milk & beat it well. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness. Remove from fire serve hot.

Notes

I didn't use channe ki dal. I used Al Marai brand whipping cream instead of fresh cream. This can be stored for 3-4 days in the refrigerator.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

Recipe source: Punjabi Khanna by Nita Mehta

Dal Makhni
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45 thoughts on “Dal Makhani”

  1. Tried it along with your butter chicken recipes and made 4 north Indian food deprived Punjabis very happy! Best part was the next day we had the dal which was left over and Yum!! They are all so thankful of u :)

    Reply
  2. This receipe made my last Sunday a joyful one…… ..thank you sooooo much Maria….
    Happy that I could satisfy my hubby with this dish who has northindian taste buds though malayalee….thank you soooo much once again…..

    Reply
  3. tried this recipe last night and once again Maria’s Menu became a hit in my husband’s big stomach and heart… :) :) thanks again maria for the recipes, all i need to do is blindly follow your instructions.. :) you are part of my everyday cooking now… :) Big Hugs..!!

    Reply
    • Hi Julia,

      Thanks dear for your lovely comment! I’m really thrilled to know that this tiny space has become part of your everyday cooking :)

      Hope all is well with you..

      Take care,
      Maria

      Reply
  4. Yes Kathy, who I call “Bhuni” loved it. She loves dals and curries I make. Met some people from Albany N.Y. who are originally from Guyana South America who love curries too. They incorporate allspice and sometimes nutmeg into their curries. Sometimes, all we have are Sri Lankan and Indian dishes. God bless you and much success with your site.

    Reply
    • Hi Anthony,

      It’s great to know that your wife liked it. She’s lucky to have a husband like you :)

      Though I havent tried any Sri Lankan recipes yet, I’ve seen some similarities in the recipes, like they also use coconut a lot.

      Please convey my special regards to your wife.

      Thanks again for all your good wishes.

      Cheers
      Maria

      Reply
  5. dear maria- loved this dal. Although I have a “mantra” brand pressure cooker from India, it doesn’t “whistle”. But I’m ok with it, it is just amusing to see recipe instructions that state “cook two whistles” or whatever for a north american like me. But I love your site, it is wonderful. God bless.

    Reply
    • Dear Anthony,

      Thank you so much for your kind words :)

      About mentioning the number of whistles…majority of my readers are newly weds who are beginners in cooking and they like to have even the minutest details. So I try my best to make their life easy :)

      Please do try some Indian recipes from here, I hope you like it.

      Best wishes!

      Cheers
      Maria

      Reply
      • @Maria, I’m going to prepare the prawn curry friday, I have all the groceries. I’m sure it will be great (my spouse loves coconut AND shrimp,or prawns.) Love your chatter, especially the last paragraph “So, shall we etc” Very Interesting You keep on keeping on.

        Reply
  6. You are bind blowing Maria! I have been struggling to get a recipe of this dish, but since yours seemed right I tried it out n what happens?! It rocked Maria. After the veg stew this is the second recipe & can tell you for sure that you are a chef of a kind. I pray GOD strengthens your spirit of a great chef. Lipsmacking Maria your recipes rock!!!!!

    Reply
    • Hi Rhea,

      Thank you so much for a lovely comment :) I’m really happy that you liked this dish. Please do try other recipes also sometime…

      Thanks again for your best wishes.

      Cheers
      Maria

      Reply
  7. I made a few minor modifications to this recipe, but apart from that followed this recipe and it turned out really tasty! Thanks for the recipe! I never knew i could enjoy a dal curry so much. Also, I recently discovered your blog, and must say that you are doing a very good job!

    Reply
    • Hi Blessy,

      Thank you so much for the sweet comment :) Glad to hear that dal makhani came out well for you.

      Please try other recipes also when you have time…

      Cheers
      Maria

      Reply
  8. Hi Maria,

    For long time i was searching for a good dal makhani recipe.I tried yours and it turned out pretty good.Thanks a lot.

    Regards,
    Rinu

    Reply
  9. What is the size / measurement of the cup that you use in your recipes? How many mls. (for liquid ingredients) or gms. (for solid ingredients) is 1 cup?

    Reply
    • Hi Reepna

      Regarding making cream at home…I’ve seen my aunty boiling the full fat milk and keeping it aisde for a while. After sometime a layer of cream will be formed on the top (pada). Separate it from the milk using a spoon. She used to store it in the refrigerator for a week or so.

      Regards
      Maria

      Reply
    • Hi Rachel

      I think it should be ok to use nestle cream instead of fresh cream. I’ve used nestle cream for malai kofta recipe and all.

      Hope you’ll like this dish.

      Cheers
      Maria

      Reply
  10. HC & Priya – thank you dearies :)

    Ria – Hope you’ll like this one. thanks for the wishes dear.

    Mathew – I got this recipe from one of my Punjabi friends. Hope your friends will like it too.

    Thanks misha

    Tina – am fine dear and thank you :)

    Parita – thanks dear :)

    Reply
  11. Hi Maria,

    I have become an avid reader of your blog. I have a very hectic job but i love cooking. So i try to make something simple and new every week. I prepared malabar chicken, cheese cake with success :). Today I’m trying parippu chaar and chicken masala. I google a lot for recipes but after discovering your blog, i find it difficult to try out anything from anywhere else. I also love your homely honest simple writing style. So well.. thank you!

    Reply
    • Hi Vidya

      Thanks a lot for writing to me. Am very happy to know that you liked the recipes here :) Hope parippu chaar and chicken masala came out well.

      Would love to hear your feedback.

      Happy cooking :)

      Cheers
      Maria

      Reply
  12. I LOVE this !! But I tried making it once, and it went straight to the bin! :)But now that you have made it….I have hopes in me! :)

    Have a great vacation Maria!! :) xx

    Reply

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