Dal Makhani is a type of lentil dish that originates from the Indian subcontinent. It is typically made with whole black lentils, butter, and cream, which are simmered for a long time to produce a thick and hearty dish. The dish is traditionally served with naan or roti.
Dal Makhani is a rich creamy dal in a butter gravy. Originated in Punjab, the dish is very popular all over North India. No special occasion is complete without this dish. Made using black urad dal, rajma and spices, this delicious side dish is served with roti, naan, pulao or jeera rice.
In many places, it is also served as a warm soup during winter months.
Dal Makhani Recipe
Dal Makhani is a very popular Punjabi side dish made with whole urad dal and rajma.
Ingredients for Dal Makhani
How to make Dal Makhani
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Cook rajma and urad dal with water and a bit of salt in a pressure cooker for 20 to 25 minutes.
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When soft, squash and boil the rajma and urad dal for another 15 to 20 minutes.
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Stir in fresh cream and curd to the dal.
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Take a heavy bottomed pan and heat some oil in it.
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When the seeds start to splutter, add garlic paste.
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Now put onions and saute.
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To this add tomatoes, green chillies and ginger paste.
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Fry till the tomatoes become soft.
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Now add dhania powder, chilli powder, turmeric powder and salt.
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Pour in the dal and cook on medium flame.
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When the dal starts boiling remove from heat.
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Add garam masala powder and butter.
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Garnish with coriander leaves.
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Serve with rice, chapathi.
