How To Prepare Dal Makhni Recipe

Among the vast variety of cuisines from India, there are many dishes but few are as notorious and well-known as dal makhni. This spicy soup is both a favorite among locals and those who travel here from all over the world. The dish consists of red lentils mixed with kidney beans or rajma; other spices are often added such as ginger and garlic to give it an extra kick. Served alongside rice, roti, chow mein noodles – there isn’t much room for anything else on your plate after you’re done with this particular dish!

Every restaurant has it but nothing compares to the taste of homemade food. For example, Dal Makhni is a dish that tastes different depending upon whether or not it was made at home. Today we will teach you how to make your own Dal Makhni and bring that unique taste into your own kitchen.

How To Make Dal Makhni:

Ingredients Required:

  • Whole Black Gram (sabot kali urad dal): ½ cup
  • Red Kidney Beans (rajma): 2 tablespoons
  • Salt: to taste
  • Red Chilli Powder: 1 teaspoon
  • Butter: 3 tablespoons
  • Ginger: 2 inch, chopped
  • Garlic: 6 cloves, chopped
  • Cumin Seeds: 1 teaspoon
  • Onion: 1 large, chopped
  • Green Chillies: 1-2, slit lengthwise
  • Garam Masala Powder: 1 teaspoon
  • Tomatoes: 2, chopped

Method To Prepare:

Wash the rajma and urad dal under running water to remove any pebbles or soil. Add enough water so that the lentils are immersed in liquid-approximately three cups per one cup of lentils. Let it sit overnight.

In the morning, drain off all of the water from the lentils in a colander and transfer them to a pressure cooker with three cups of fresh water, some sliced ginger, salt, and red chili power. Cook this mixture for 3 whistles (15 minutes) or until your lentils are mushy but not falling apart. If they’re not cooked at this point then you can leave the pot on low heat while they finish cooking.

In a pan or pot, combine some oil and butter. Heat them for five to ten seconds before adding ground cumin seed. Fry until lightly browned before adding fresh garlic, ginger, and onion. Cook these ingredients together – letting them become golden in color – until they release an aromatic smell which should be pleasant enough without being overbearing to the senses. Once this is finished, add sliced green chilies and chopped tomatoes at once while mixing everything together on high heat so that it cooks evenly all around before turning off the stovetop after fifteen minutes of cooking time has passed.

Add the leftover chilli powder to the mixture and continue cooking it until all of the tomatoes have been reduced to a pulp-like state. Add cooked dal and rajma, as well as some water, then cook it for a little bit longer before adding garam masala and salt. Continue simmering on low heat while stirring so that all of the ingredients blend together without burning. Serve this dish when it is still hot with steamed basmati rice or any kind of bread you prefer.

Tip From The Chef:

According to professionals, dal makhani is best served the next day. Ensure that it has been heated thoroughly before serving. You can even serve it at room temperature but again make sure you serve them with hot paratha breads.

This dish is one of the many Northern Indian specialties that can even pair well with rice or flatbreads. It tastes fantastic for those who just love great tasting food!


We hope you enjoyed our blog about how to make a dal makhni recipe. We know that it can be hard to find easy dal makhni recipes, so we figured this would be a great opportunity to share our recipe with you! If you have any other questions about the recipe or if you have any helpful tips, please let us know in the comments below. We look forward to hearing from you!

Dal Makhni, also known as lentil curry, is a popular dish in India and Pakistan. This dish is made with a pressure cooker and it is a traditional Punjabi cuisine. Many restaurants in the UK serve their version of this dish. These dishes are usually served with rice and roti. In this blog, you will learn how to prepare Dal Makhni at home.

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