One of the most popular Indian dishes, Dal Makhani is a mixture of Rajma (red kidney beans) and a black gram or Sabut Urad dal with a perfect mix of Indian spices.

Red Kidney beans, black gram cooked with plenty of butter and some selective spices to offer you a delicious dal which is rich, creamy & mouth-watering. If you love authentic Punjabi dishes then you’ll probably be going to love this tasty Dal Makhani absolutely.

Ingredients needed for Dal Makhni:

Whole black Gram/ Sabut Urad– 1 cup or 140gm

Red Kidney beans/Rajma– ¼ cup or 40gm

Black Cardamom – 3-4 pieces

Cloves- 2 to 3

Kasoori Methi– 1 tbsp

Chopped Onions- 2 tbsp

Grated or sliced Ginger-1 tbsp

Garlic- 6 to 7

Green Chili– 2-3 chopped (Hari Mirch)

Butter- 2 tbsp

Water-3 to 5 cups or 750 ml

Salt- acc. to taste

Cream-1/2 or 1 cup

Learn how to make Dal Makhni

Wash & soak Rajma, Urad dal and Chana dal in water. Keep it overnight for about 8-10 hours.

Add Rajma, Urad & Chana Dal with salt accordingly. 2 tbsp. Vegetable oil or Ghee, garlic, red chili powder in a pressure cooker.

In a large pan (kadhai), add a tbsp of ghee or refined oil and keep it on a medium flame.

When the ghee or oil starts turning brownish in color, add sauté bay leaf, cumin seeds and the paste of finely chopped onions, tomatoes, grated ginger, whisked curd in the pan. Fry till they become translucent.

Once this masala starts releasing oil from sides, add cooked dal & give it a stir.

Add water to it and cook for another 5 minutes.

For getting that creamy texture, add cream according to your own preference.

Add Kasuri methi & cook for another minute.

Garnish with coriander & serve Dal Makhni with Jeera rice or garlic naan

NOTE: If you are cooking the beans in a pot, it may take about 45 minutes to 1 hour.