Dal Makhani

Dal Makhani


Dal Makhani is a popular North Indian dish made with black lentils (urad dal) and kidney beans (rajma), cooked in a rich and creamy tomato-based sauce. It is typically enjoyed with naan, roti, or rice. Here's a recipe to make Dal Makhani:


1 cup black lentils (whole urad dal)

1/4 cup kidney beans (rajma)

4 cups of water (for pressure cooking)

2 tablespoons of ghee (clarified butter) or oil

1 medium onion, finely chopped

2 teaspoons of ginger-garlic paste

2 green chilies, slit lengthwise (adjust to taste)

2 tomatoes, pureed

1 teaspoon red chilli powder (adjust to taste)

1 teaspoon cumin powder

1 teaspoon of coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1 cup of heavy cream

Salt to taste

Fresh cilantro leaves, chopped (for garnish)


  1. Wash the black lentils (urad dal) and kidney beans (rajma) together. Soak them in enough water overnight or for at least 6–8 hours. Drain the water before cooking.
  2. In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of fresh water. Close the lid and pressure cook for about 15–20 minutes on medium heat, or until they are soft and cooked. If using an Instant Pot, cook on high pressure for 25 minutes. Set aside.
  3. In a large pan or kadai, heat ghee or oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and slit the green chilies. Sauté for another minute until the raw aroma disappears.
  5. Add the tomato puree and cook for 5–6 minutes until the oil starts to separate from the sides.
  6. Reduce the heat to low and add the red chilli powder, cumin powder, coriander powder, turmeric powder, and garam masala. Mix well and cook for a minute to let the spices release their flavours.
  7. Add the cooked lentils and kidney beans to the tomato mixture. Stir well to combine all the ingredients.
  8. Add salt to taste and simmer the dal on low heat for about 30–40 minutes, stirring occasionally, allowing the flavours to meld together. If the dal appears too thick, you can add some water to achieve the desired consistency.
  9. Stir in the heavy cream and cook for an additional 5 minutes.
  10. Remove from the heat and garnish with freshly chopped cilantro leaves.
  11. Serve hot with naan, roti, or rice.

Enjoy your delicious homemade Dal Makhani.