Dal Makhani is one of those dishes in North India which one always orders when  dining outside like any Paneer dish. Dal makhani is basically originates from Punjab but now is served internationally due to its rich taste. The cream spread over the dal adds to the grace. From this, the dish got its name as Dal Msakhani. This dish got its origin from the owner of Moti Mahal Chains, Mr. Kundan Lal Gujral.

This Punjabi cuisine is one of the most popular mouth watering dishes of North India and can be served with tandoori roti, pulao, jeera rice, chapati etc. It is not a hard core dish to make, some basic ingredients and your efforts can make this dish greatly delicious. So, let’s try it out.

The following is the recipe of Punjabi Dal Makhani for 4 servings:-


140 grams Whole urad daal (black gram)

Kidney beans 40 grams

Butter 3-4 tablespoon

Crushed ¼ teaspoon kasuri methi (dried fenugreek leaves)

Salt as per required

Low fat cream for garnishing ½  tablespoon

1 finely chopped onion, medium size

2 large tomatoes pureed

Ginger garlic paste 2 teaspoon

Red chilli powder ½ teaspoon

1 medium tej patta (bay leaf)

1 inch daalchini (cinnamon)

2-3 hari ilaichi (cardamom)

2-3 pieces of laung (cloves)

½ teaspoon jeera (cumin seeds)

1-2 chopped green chillies

1 badi elaichi (Black cardamom)

2-3 pinches of jaiphal powder (nutmeg)

Low fat cream, ¼ to ⅓ cup



Soak the kidney beans and urad daal overnight in water for 8-9 hours.

After  rinsing them, add 3 cups of water in pressure cooker and pressure cook the beans and daal for about 18-20 whistles till the time they get soften.

Now, heat the butter in pan and add the spices- jeera, laung, hari ilaichi, badi ilaichi, tej patta, daalchini.

Saute the spices till the aroma reaches your nose.

Add chopped onions and saute the mixture till the onions turn golden brown.

Then, add ginger garlic paste and saute till the aroma fades out. Then add, green chilies.

Add the pureed tomatoes and then red chili powder and jaiphal powder.

Saute the mixture well.

Add the beans and dal to this mixture and add water as required.

Let the the mixture simmer and add the salt when it starts to thicken. This can take about 25 minutes.

Add the cream when dal is of medium consistency.

Add kasuri methi and stir well.

Transfer the Dal Makhani to a serving bowl, garnish it with cream and serve hot.