Daal Makhni

Daal Makhni


This one brings lots of memories back- my Bro’s favorite and I loved it too! Can never make it the way Mom does it but try to follow her recipe every time. She always added lot of butter to this and served us with hot chapattis with ghee – “YUM” I say, Mom you are the best!  As far as I remember my brother loved it with Rice- and if he loved it with rice I had to love it with Chapattis!

This goes well with chapattis and rice- I made hot Naans with it and it rocked, makes my weekend complete!


150g whole urad dal (black lentils)

50g rajma (red kidney beans)

10g ginger, peeled and grated

3 – 4 garlic cloves paste, 2-3 bay leaves

2 green chilies- cut vertically

salt to taste1tbsp ghee or oil as perferred

1 tsp cumin seeds

Puree of 3 medium size tomatoes

Puree of 2 Onions

100g butter

30 ml cream

Chili powder to taste

1 tsp garam masala

2-3 tsp coriander powder



Soak the lentils (urad, rajma) in water for 6 hours, or preferably overnight. Wash it.

Add salt and water to the lentils and pressure cook the lentils. Drain off if there is excess water excess water and mash the lentils lightly with the back of a ladle. Keep aside.

To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the bay leaves cumin seeds- once they crackle add the garlic and ginger paste and fry until beginning to color. Add the chopped onions and sauté them until they are brown and fried properly- this will take about 10-15 minutes. You can add a tbsp water if they start sticking to the pan.  Add the chopped tomatoes and stir for about ten minutes until the tomato is soft and cooked. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chili powder, coriander powder, butter & cream. Simmer gently for 30 minutes.

Add the gram masala and chopped coriander. Serve hot with Chapattis or Rice or Nan- Delicious!