Dal makhni( Maah di daal)

Dal Makhani is universally known and liked by all Indians and no restaurant or party menu is complete without this dal. Black lentils and red kidney beans are soaked overnight and then slowly cooked with onions, tomatoes, ginger-garlic and spices for hours and finally topped with cream. You can reduce/increase the quantity of butter/cream according to your taste and health choice.This signature Punjabi dal will surely melt the heart of everyone on the table and leave you asking for more…..

Preparation time: 8 hrs +15 minutes
Cooking time: 45 minutes
Serves :4

  • 1 cup black lentils/whole urad dal, soaked for 8 hours 
  • 1/2 cup red kidney beans, soaked for 8 hours 
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 5-6 black peppercorns
  • 2 onions, finely chopped
  • 2 green chilies chopped
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tomatoes, chopped
  • 1 tsp garam masala powder
  • ½ cup cream 
  • Coriander for garnish


  • Soak the lentils (black whole urad, rajma) in water for 8 hours, or preferably overnight. Wash four times, changing the water each time.  Pressure cook the lentils with the4 cups of water, turmeric, salt, black peppercorns, red chili powder and garlic on medium heat (approx 4-5 whistles should be fine). Mash the lentils lightly with the back of a ladle.
  • Heat butter in a heavy bottomed pan. Add cumin seeds and let them splutter. Add the chopped onions and green chilies and sauté the onions till pink. Add ginger and stir for a minutes. 
  • Add the chopped tomatoes and cook for 5 minutes till they are soft. 
  • Now add the pressure cooked dal along with a cup of water and mix well till they are well coated with the masala. Adjust the spices and salt and cook covered for 10- 15minutes on medium heat.
  • Add the cream and garam masala and mix well. Garnish with coriander.
  • Serve with hot rotis or naan.