Dal Makhni Recipe

Dal makhani, a flavourful lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones.

Nutritional info

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  • 3.2 gm
    Total Fiber
  • 10.3 gm
  • 2.2 gm
  • 11.9 gm
    Total Fat
  • 165.7 kcal
1/2 Tbsp(7.0 gm) Urad Dal
8.0 Ml(8.0 ml) Water
0.31 Tbsp(5.0 gm) Rajma
4.0 Ml(4.0 ml) Water
2.0 Chopped Tbsp(25.0 gm) Tomato
2.0 Chopped Tbsp(12.0 gm) Onion
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1.0 Tsp(4.0 gm) Cream
1.0 Number(0.3 gm) Bay Leaf
1/4 Tsp(0.59 gm) Jeera
1/2 Tsp(0.17 gm) Kasuri Methi
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.41 gm) Dhania Powder
1/8 Tsp(0.29 gm) Haldi
1.0 Tbsp(12.0 gm) Butter
1/4 Tsp(1.0 gm) Salt
50.0 Ml(50.0 ml) Water
  • In a kadai, heat 2 tbsp butter, add 1/4 tsp jeera, 1 bay leaf

  • saute, 1.5 tbsp chopped onions, 1 tsp ginger garlic paste , prepared tomato puree and saute them well

  • Add cooked rajma and whole urad dal

  • Add 1/8 tsp haldi, 1/4 tsp red chilly powder, 1/4 tsp dhania powder, 1/4 tsp salt, water as required

  • Boil it for 3 minutes

  • Add 1/2 tsp kasuri methi

  • Cover and cook till done.

  • Add 2 tsp cream, mix it and serve it hot.


How to make dal makhani without onions and garlic?

You can easily replace dal makhani ingredients like onions and ginger garlic paste with a pinch of hing and ginger paste.

What can you use instead of cream?

The amount of cream in this recipe is minimal and does not make the dish unhealthy. However, if you want, it can be replaced with milk or thick yogurt.

How to prepare dal makhani in advance?

Dal makhani can be made in advance and refrigerated or frozen. When reheating it, add a little water to thin out the consistency. Garnish with cream before serving.

Can you use tomato puree instead of fresh tomatoes?

Yes, you can use tomato puree bought from the store as one of the dal makhani recipe ingredients.