Dal Makhani, or Dal Makhni, is the most popular dal dish across all of the restaurants and households in the northern states of India. Its origin lies within the Punjab province, and it got popular across all of north India overtime. Dal Makhani is made of Urad Dal (Black Gram) and Rajma (Kidney beans), and that makes it an excellent source of protein. An extraordinary combination of spices and the slow cooking process brings on a unique flavor and aroma that is almost impossible to resist.
1 cup of Whole Urad Dal(black)
1/2 cup of Kidney Beans /Rajma (Pink ones have a better taste)
1 medium Tomato, pureed or chopped into small pieces
1 medium Onion, Chopped
1 tbsp of Ginger-Garlic paste (Adarak-Lahsaun paste)
2 Green Chillies/Hari Mirch, chopped (or as per your taste)
1 tbsp of Oil or Desi Ghee
1 tsp of Kashmiri Red chili powder ( or as per your taste)
1 tsp of Haldi Powder/Turmeric Powder
1/2 tsp of Amchur Powder(raw mango powder)
1 tsp of garam masala
1 tsp of Dal makhani Masala( if available)
1 tsp of coriander powder(Dry Dhaniya Powder)
A Pinch of Heeng / Asafoetida
4 tbsp Cilantro / Hara Dhaniya, chopped
1 bay leaf (Tej Patta)
1-2 small Cinnamon Sticks
1-2 green small cardamom pieces (Elachi)
2-3 black pepper pieces(Kali Mirch)
1/4 cup of heavy cream ( Don't use it for a Vegan version)
1/4 tsp of Kasoori Methi
Salt according to your taste (I used 1 tbsp)
4 cups of water
- Soak the whole Urad Dal and Rajma/Kidney beans overnight in three cups of water.
2. The next day, drain the water and pressure cook all the beans in 4 cups of water with a pinch of salt. (You can pressure cook them separately too, but this is a quicker way.)
3. Wait for 3 whistles in medium heat, this will make the Rajma and Dal soft.
4. Now, take a pan and put it on medium flame, then heat the oil/ghee and add a bay leaf, cinnamon sticks, cardamom, cloves, and the black peppers.
5. After 2 minutes of cooking, add ginger-garlic paste and stir it for 2-3 minutes.
6. After you have stirred, add onions, chopped green chilies, Turmeric powder, Amchur Powder, hing, coriander powder, and Garam Masala.
7. Wait for one minute, or until the onions become translucent.
8. After a 1-minute mix of your makhani, add tomato puree, and fry it until the mixture turns golden-brown. Once that happens, add 1/2 cup water. Stir occasionally, and wait for 3-4 minutes.
9. Add the pressure cooked Rajma and Urad dal along with the water you have left. Mix it well, and on the high heat setting, bring it to a boil, and after it boils set it to medium /low heat and cover it.
10. After 10 minutes, stir the dal thoroughly and cover it again. Repeat the step above again, but this time do not cover it. Let it cook for 10-15 minutes openly in medium heat. You will start to feel a spicy aroma around you.
11. Put 1/4 cup of heavy cream and mix it properly. Let it cook for 10 more minutes on medium heat and then switch off the flame.
12. Finally, add 1/4 tsp of crushed Kasoori meethi and dal makhani masala, mix it well.
Your Dal Makhani is ready! Congratulations!
Garnish your dal makhani with 1 tsp of Ghee on top, Heavy cream, and Cilantro. Serve and enjoy this meal hot with steamed rice and roti/naan.