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Thursday, March 10, 2016

Recipe- Dal Makhni

Dal Makhni (Maa ki Dal)

Serves: 4-5
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes

Dal Makhni is creamed lentils delicately tempered and seasoned with exotic spices, it is a very popular Punjabi (North India) lentil dish and a world famous delicacy which can be enjoyed with naan, paratha or rice too. We often go to restaurant or roadside dhaba and order this yummy dish for its rich taste and creamy texture which makes it a must have dish in parties and special occasions menu.

Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. When this recipe is cooked at home the 'dekchi' is replaced by a pressure cooker to speed up the cooking process. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete.

I and my family just love dal makhni which is also known as “Maa ki Dal”. Here I am describing full recipe with pictures so that you can also make it at home.


  • ¾ cup Whole Urad Dal (Black gram)
  • ¼ cup Rajma (Red Kidney beans)
  • 1 tbsp. Butter
  • 1 tbsp. Oil
  • ½ cup Fresh cream
  • 1 tbsp. Yoghurt
  • 1 Green chili chopped
  • 1 Pinch asafetida
  • ½ tsp. Cumin seeds
  • 1 tsp. Ginger-Garlic paste
  • 1 medium Onion chopped
  • 2 big Tomato pureed
  • 1 tsp. Red chili powder
  • 1tsp. Turmeric powder
  • 1 tbsp. Coriander powder
  • 1 tsp. Garam masala powder
  • Pinch of Kasuri methi
  • Salt to taste


  • Soak Urad dal and rajma overnight in 3-4 cups of water, they will get double in size
  • Pressure cook the soaked rajma and dal with a pinch of turmeric and salt till they get soft, when cooked with the help of a ladle press and mash them a little then keep aside
  • Heat oil and butter in a thick bottomed pan add cumin seeds and let them splutter then asafetida, add chopped green chili and onions, when onions get translucent add ginger-garlic paste then let cook till onions get golden brown

  • Now add tomato puree mix well then add all the spices and salt to it
  • Mix and let cook till oil separates now add boiled dal and rajma adjust consistency with hot water if needed and let cook on sim heat

  • Add fresh cream, yoghurt, garam masala, kasuri methi and cook for another five minutes on sim
  • Garnish with fresh coriander leaves an fresh cream on top

  • Dal Makhni is ready enjoy with naan, paratha, tandoori roti or jeera rice!

     1)You can also add 2-3 table spoons of chana dal (split Bengal gram) to the urad dal and rajma if you want. 
     2)The key is to let the dal cook on simmer heat to make it really creamy and delicious.
   3) If you like to make dal spicier add 2 whole red chilies to hot oil before onion. 


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