Dal Makhani

This Punjabi special is made with rajma, sabut urad dal, onions, tomatoes and a healthy dose of whole and powdered spices, but the main ingredients are clearly butter and cream. The richness of the butter cuts through all the spice and turns what would have been a simple pulse curry into this rich creamy dal. Serve piping hot with paranthas. This is a Sanjeev Kapoor exclusive recipe.

New Update
Dal Makhani
Main Ingredients Red kidney beans (rajma), Whole black gram (sabut urad)
Cuisine Punjabi
Course Dals and Kadhis
Prep Time 8-10 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Dal Makhani

  • ¼ cup Red kidney beans (rajma) soaked for 8-10 hours and drained
  • 1 cup Whole black gram (sabut urad) soaked for8-10 hours and drained
  • to taste Salt
  • 1 tablespoon Ginger grated
  • 1½ tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Garlic chopped
  • 1 large Onion finely chopped
  • 1 large Tomato finely chopped
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Garam masala powder
  • for drizzling Fresh cream 1 tablespoon +
  • for garnishing Ginger strips


  1. Take black gram and kidney beans in a pressure cooker. Add 2-2½ cups water, salt and ½ tablespoon grated ginger, mix, cover and cook under pressure, on medium heat, till 8-10 whistles are given out. Remove from heat, cool slightly and stir.
  2. Place the pressure cooker back on heat and continue to cook on low heat.
  3. Heat ghee in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining grated ginger and sauté. Add garlic and sauté till golden.
  4. Add onion and sauté till golden. Add tomato and sauté till soft and pulpy.
  5. Lightly mash the cooked dal mixture.Add cooked tomato mixture and mix.
  6. Add chilli powder and garam masala powder and cook for 10-12 minutes, stirring continuously. Add cream and mix well. Adjust the salt and mix.
  7. Drizzle some cream on top, garnish with ginger strips and serve hot.