Dal makhani is a very popular Punjabi dish. It is very simple to make and goes well with jeera pulao, rotis, parathas and naan. Today we will learn how to make dal makhani. Dal Makani which is traditionally slow cooked in combination of tomato puree and ginger, and as the name Makhani ( which is name of butter in Hindi) suggests loads and loads of butter goes into it, which most of us relish :-).

Dal Makhani is creamy, spicy and buttery dal made with whole Black gram or sabut mah ki dal. The restaurant or Dhabha style Dal Makhani is made using lots of butter and cream.


For me homemade Dal Makhani suits best as I can actually control what goes into it and how much of fats in it. So lets see the healthier version of Dal Makhani recipe which is almost as good in taste as the original Punjabi Dhaba style Dal makhani.


  • 250 grams Sabut Urad dal (black gram)
  • 2 tbsp Rajma/Red Kidney beans
  • 1/2 cup Onion finely chopped
  • 1 tsp salt
  • 2 tsp Red Kashmiri chilli powder
  • 1 Tbsp butter/ghee
  • 1 Tbsp Butter fresh/Cream
  • 2 tbsp Finely Chopped Ginger Juveniles and
  • 250 g tomato puree fresh
  • ¾cup of milk to add in last
  • 2 tbs Coriander Powder
  • 1 Tbsp Garam Masala
  • 1 Tbsp Fenugreek Seeds Powder (Kasturi Methi) – Must
  • Pinch of Asafoetida

For Garnishing

  • Fresh Cream
  • Finely Chopped Corainder Leaves
  • Juveniles of Ginger


  1. First of all wash black urad dal (black gram) and Red Kidney beans- soak it overnight. Cook the soaked black gram and Red Kidney beans in 4/5 cups of  clean water with salt, chopped ginger, Pinch of Asafoetida and red chilli powder till beans are tender in pressure cooker for 4/5 whistle.
  2. As you notice the Urad dal (black gram) is cooked, let the pressure cooker sit for a while so as to release the pressure on it’s own.
  3. When dal is cooking you can prepare the tempering for dal makhani.
  4. Take a thick bottom pan, heat the butter or ghee, add chopped ginger, chopped onions and fresh tomato puree. 
  5. Saute till tomatoes are well mashed and butter separates, add 2 tsp of Red Kasmiri powder and  Dry Fenugreek Seeds (Kasturi Methi). Saute well till the ghee/malai/butter stats floating.
  6. Mix this in a pressure cooker, go for one whistle on a slow flame. when the whistle settles down, open mash lightly with wooden spatula.
  7. Mix one tbsp of cream in to it and Serve it topped with 1 tbsp of cream, Juveniles of Ginger and finely chopped coriander leaves.

    Enjoy with Tandoori Roti and Paratha


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