'Dal Makhani - The Authentic Dish from India'

Dal Makhani easy recipe dish originating from the Punjab region of Peshawar. It became popular in India following the partition in 1947 when many Punjabis migrated to India and brought with them their cuisine and their favourite dishes – including Dal Makhani . Today, it’s recognised as one of the quintessential Indian dishes, along with Butter Chicken, Saag Paneer and Palak Paneer, among others.

Is it an authentic north indian recipe?

Yes, it is. Dal makhani (literally meaning buttery lentils) is a North Indian dish prepared with urad dal or split black lentils, kidney beans or red kidney beans, usually flavoured with garam masala and butter. As per Wikipedia Dal makhani originated in the Punjab region of Pakistan following the partition of India in 1947. It is now recognised as a quintessentially Indian dish and can be found on menus all over India

How did it become so popular?

Dal makhani gained its popularity as soon as it spread beyond Punjab, but it was largely popularized due to a shortage of supply in an Indian restaurant in London. Due to a temporary shortage of supplies, they had to switch their menu. When they came back with dal makhani on their menu, they noticed that sales increased by around 100%. This led them to believe that there was something special about dal makhani and it is now one of their most popular dishes.

Is Dal Makhani gluten free?

Dal Makhani, traditionally made with cream and butter, is not gluten-free. However, it can be made with alternative dairy products such as yoghurt and milk. This will make it vegan-friendly and lactose-free but not gluten-free. Be sure to read all labels if following a gluten-free diet, otherwise you may come across some that contain gluten.

Is Dal makhani healthy?

It is rich in calcium which helps in strengthening your bones and is also good for dental health. The dish is rich in fibre, which means it is good for your heart health. It is beneficial for people suffering from diabetes as it stabilizes blood sugar levels. People who have cholesterol issues can include Dal makhani in their diet as it controls cholesterol levels as well. Another important nutrient that Dal makhani contains is iron, which keeps you energized throughout the day as well as maintains a healthy blood count in your body. Also, since it doesn’t contain too much oil or butter, so no worries about gaining extra fat while having Dal makhani!

Popular Variations of Dal makhani

Dal Tadka, Daal Chawal, Dhabe ki dal. It is also called Dhabe ki daal in certain regions of Punjab and Haryana. Some variations of making Dal Makhani are to include finely chopped ginger garlic with cumin seeds for added flavour.

Other Names for Dal makhani

In different regions of India, dal makhani goes by different names. In Maharashtra, it’s called pathar chole (chopped onion). It is also known as sarson da saag, which translates to mustard greens in English. In Gujarat and Rajasthan, it is referred to as madrasi da dal. However, its popularity in north India means that it has largely been branded as dal makhani amongst non-vegetarians.


200 gm soaked black lentil(sabut urad dal) 3tbsp
¼ cup rajma, 40 grams (kidney beans)
3 cups water for pressure cooking, 750 ml water
2 teaspoons Ginger-Garlic Paste or 6 to 7 small to medium-sized garlic + 1-inch ginger – crushed to a paste in mortar-pestle
1 teaspoon chopped green chillies or serrano peppers or 1 to 2 green chillies
2 large tomatoes, 200 grams tomatoes – pureed or 1 cup tomato puree
½ teaspoon cumin seeds, 2 to 3 cloves,2 to 3 green cardamoms
1 black cardamom, 1-inch cinnamon,1 small to medium tej patta (Indian bay leaf)

½ teaspoon red chilli powder or cayenne pepper or smoked paprika,2 to 3 pinches grated nutmeg or ground nutmeg powder

¼ to ⅓ cup low fat cream or half and a half or 2 tablespoons heavy cream or,
½ cup ghee,¼ teaspoon crushed Kasuri methi (dry fenugreek leaves) – optional
3 tablespoon butter – salted or unsalted, salt as required

DIRECTIONS- Dal Makhani Easy Recipe

For tempering ½ cup ghee

1 tbsp ginger garlic paste

1 tsp degi red chilli powder

1 ½ cup tomato puree

¼ cup butter

Salt to taste

For 2nd tempering 2 tbsp

ghee 1 tsp

Kasuri methi ½ tsp

degi red chilli powder 2 tbsp

water ¼ cup

butter For garnish 2-3 butter cubes

½ tbsp fresh cream



● Wash and soak urad dal, overnight.

● In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.

● Once dal is cooked add butter into it. For tempering

● Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked.

● Add the tempering to cooked dal and mash it.

● Add butter and salt to it and cook until well combined. For 2nd tempering

● Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.

● Add the tempering to the dal, add butter and give it a boil.

● Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or jeera rice

Dal makhani recipe in Hindi

दाल मखनी रेसिपी: दाल मखनी पंजाबी खाने में बहुत ही लोकप्रिय है। दाल मखनी का स्वाद ही ऐसा होता है जिसका नाम सुनने के बाद आप इसे न कह ही नहीं सकते। वेजिटेरियन खाने वालों को दाल मखनी फेवरेट होती है। दाल मखनी अक्सर पार्टी मेन्यू का हिस्सा होती है।

दाल मखनी को बनाने के लिए सामग्री: रेस्टोरेंट में तो आपने कई बार दाल मखनी का मजा लिया होगा लेकिन इस टेस्टी और स्वादिष्ट दाल को घर पर ही बाज़ार जैसा टेस्ट दिया जा सकता है। साबुत उदड़ की दाल में मक्खन, कसूरी मेथी, हरी मिर्च और टमाटर का तड़का उसके टेस्ट में जान डाल देता है। दाल मखनी को आप घर आए मेहमानों को भी सर्व कर सकते हैं।

दाल मखनी को कैसे सर्व करें: दाल मखनी को आप चावल , नान या मिस्सी रोटी के साथ सर्व कर सकते हैं। आप चाहे तो इसके साथ पापड़ भी सर्व कर सकते हैं।

  • प्रक्रिया:

  •  उड़द की दाल को धोकर रात भर भिगो दें।
  • एक भारी तले के बर्तन में दाल और लहसुन का पानी डालें और धीमी आंच पर कम से कम 1.5 घंटे तक पकने दें।
  • दाल के पक जाने पर इसमें मक्खन डाल दीजिए. तड़के के लिए एक पैन में घी गरम करें, अदरक लहसुन का पेस्ट, लाल मिर्च पाउडर, ताजी टमाटर प्यूरी डालें।
  • टमाटर प्यूरी के अच्छे से पकने तक भूनें। तड़के को पकी हुई दाल में डालकर मैश कर लीजिए. इसमें मक्खन और नमक डालें और अच्छी तरह मिलाने तक पकाएँ।
  • दूसरे तड़के के लिए एक पैन में घी गरम करें, कसूरी मेथी, देगी लाल मिर्च पाउडर और पानी डालें। दाल में तड़का डालें, मक्खन डालें और उबाल आने दें।
  • सर्विंग बाउल में गरमागरम परोसें और क्रीम और बटर क्यूब्स से सजाएँ और गरमा गरम रोटी या जीरा राइस के साथ परोसें
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