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daal makhani
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4.34 from 3 votes

Daal Makhani Recipe

Daal makhani -Black lentils cooked with cream - North India's favourite daal!!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lentil/Daal, Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: daal, makhani
Servings: 6
Author: Anjana Chaturvedi


  • 1 cup Whole Black Lentil/ Sabut Urad
  • 1/4 cup Kidney Beans/ Rajma
  • 1.5 inch Ginger/ adrak
  • 3 Green Chilies
  • 2 tsp Kshmiri Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric/ Haldi
  • to Taste Salt
  • 1 cup Milk
  • 4 tbsp Butter
  • 1 tsp Kasoori Methi
  • 1/2 cup Fresh Cream
  • A Piece Of Charcoal Optional

Tempering / Tadka

  • 4 Tomato
  • 1 tsp Cumin/Jeera
  • 2 Black Cardamom
  • 2 cloves
  • 1/2 Inch Cinnamon/ Daalchini
  • 2 green Cardamom
  • 1 Bay Leaf
  • 2 tbsp Cooking Oil
  • 2 tbsp Ghee or butter


  • Wash and soak black lentil (urad daal) and rajma(kidney beans) together in enough water for at least 8 hours.
  • Drain the water and wash thoroughly at least for 4-5 times till the water stays clear even while washing the daal.
  • Take the lentil,kidney beans, grated ginger, 1 tsp chili powder and 2 glasses of water and pressure cook for
    2 whistles on high flame then lower the heat and let it cook for another 20
  • When the cooker cools down completely, open the
    pressure cooker. The cooked lentils should be very soft to touch. There
    should be no need to mash the lentils.
  • Chop and blend tomatoes, chilies and 1 tsp ginger to a smooth puree.
  • Heat 2 tblsp oil and 2 tblsp butter in the cooking pan, and add cumin, cardamom,cinnamon,cloves and bay leaf. When the cumin turns golden add the tomato puree and cook for a minute.
  • Then add the chili powder (use Kashmiri chili powder to give a nice and
    bright colour), turmeric and coriander powder and cook till the oil starts separating from the mixture.
  • Add the cooked daal(lentil), water, kasoori methi and milk and simmer for 30 minutes.(this daal will thicken after some time so make sure to add enough water for cooking)
  • Add cream(can use1/2 cup to 1 cup cream-depends on your choice,or you can substitute this with 2 cups of milk for a low fat version) cook for another 5 minutes
  • Garnish with fresh coriander and serve with a dollop of fresh butter on top .
  • Serve with Jeera rice ,naan or any bread of your choice.