16 Jul 2014

Traditional Punjabi Dal Makhni

Dal makhni is a creamy and buttered dal made with Black urad (black gram) and Rajma (red kidney beans) as their main ingredients. Its is been long, i haven't made dal makhni at home, and recently i saw a post from my friend on Facebook food forum group about dal makhni. Soon i made up my mind and made it recently on my anniversary as my husband is a big fan of dal makhni prepared by his mother. As we are Punjabis, my MIL makes this in through traditional way, as its a part of our regular family recipe. Quickly called her up and here she gave me the ingredients list that goes in it.
So here is our traditional dal makhni recipe!!!!


1 cup whole black urad dal (black gram dal)
1/2 cup small rajma (red kidney beans)
1/4 cup split black urad dal
3 tbsp chana dal (Bengal gram)
1 tbsp ghee (clarified butter)
1 tbsp oil (any vegetable oil or olive oil)
1/2 tsp mustard seeds
pinch of hing (asafoetida powder)
1 cup onions finely chopped
1/2 cup tomatoes finely chopped
1/2 cup tomato Puree
3/4 cup luke warm milk
2 tsp green chilly paste
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tsp red chilly powder
1 tsp Turmeric powder
1 tsp Dry Mango Powder (aamchur powder)
1 1/2 tsp dry fennel powder (saunf powder)
2 tsp Crushed kasuri methi (Dry methi leaves crushed)
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
And a cream for garnishing (preferably home made white makhan or can be a store bought)


  • Soak black urad dal (whole and split dal both), Rajma, and Chana dal for 4-5 hours. Wash and rinse in water for 4-5 times and pressure cook until cooked and not much mushy.
  • With the help of a spoon, mash a little of pressure cooked dals and keep it aside.
  • In a big pan or non stick kadai, heat ghee, oil, and add mustard seeds.
  • As soon it splutters, add pinch of hing powder, green chilly-ginger-garlic pastes, saute small chopped onion until translucent, now add chopped tomatoes and tomato puree, mix and cook for few minutes until tomatoes are soft.
  • Stir cooked dals in kadai, add those spice powder mentioned above in the ingredients and salt to taste.
  • Add little of water if required. Mix all well and cook for 4-5 minutes on medium low flame.
  • Now slowly add luke warm milk in dal. (keep stirring dal with other hand while adding milk to it)
  • You will notice dal to be more creamier after adding milk. 
  • Turn the flame to low and allow it to cook for 20-25 minutes. Stir in between to avoid sticking dal to the bottom of the pan. 
  • After 20-25 minutes, dal will be little thick and creamy. (if it is too much thick you can add little water)
  • Turn the flame off, pour the dal in a serving bowl and garnish it with cream.
  • Serve it with naan or plain paratha and salted sliced onions.

1 comment:

  1. The dal looks mouthwatering! I have never heard of fennel powder in dal makhni, very interesting. I must try this.