How to make Dal Makhni - A spicy combination of rajma and urad dal.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Black Gram, Red Kidney Beans

Cuisine : Punjabi

Course : Dals and Kadhis

Dal Makhni Recipe Card

Dal Makhni

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Dal Makhni checkout Dal Pakhtooni, Dal Makhani, Dal Maharani, Jain Dal Makhni . You can also find more Dals and Kadhis recipes like Punjrattani Dal, aloof Matar paneer, Ridge Gourd Ambat, Bhindi Kadhi.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Makhni Recipe

  • Whole Black Gram 1/2 cup

  • Red Kidney Beans 2 tablespoons

  • Salt to taste

  • Tomatoes roughly chopped 3 medium

  • Garlic roughly chopped 8-10 cloves

  • Ginger roughly chopped 1 1/2 inch piece

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.

Step 2

Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.