Dal Makhani

Dal Makhani

Prep: 6 hours

Cook: 40 minutes

Method: Easy

Course: Dal and Kadhi

Type: Punjabi

This popular dal made healthy – weight watchers should definitely try this


  • Whole black gram (abut urad), soaked for 6 hours and drained 1 cup
  • Red kidney beans (rajma), soaked for 6 hours and drained ¼ cup
  • Olive oio 1 tbsp
  • Ginger-garlic paste 2 tsps
  • Tomato puree 4 tbsps
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Dried fenugreek leaf (kasuri methi) powder 1 tsps
  • Fresh cream 1 tsp


  • Drain both whole black gram and red kidney beans and pressure cook with 3 cups of water till 7-8 whistles are given out or till completely cooked and soft.
  • Heat olive oil in a deep non-stick pan, add ginger-garlic paste and saute for 2 minutes on medium heat.
  • Add tomato puree, coriander powder, cumin powder, turmeric powder, red chilli powder and garam masala powder and saute till the oil separates from the masala.
  • Add black grams, kidney beans and salt and mix well. Adjust the consistency by adding sufficient water and mix well.
  • And dried fenugreek leaves, mix well and simmer for 5 minutes.
  • Add cream and mix well. Transfer into a serving bowl and serve hot.