Dal Makhani

Dal Makhani is a thick, creamy dal made by cooking slowly for longer duration. One needs to follow the recipe to let the flavors get absorbed well in the lentil. The ingredient list for age old recipes is usually simple and not long, because most of the times it’s about the process than just the ingredients in a recipe.

Check blog for more such authentic recipes like Mathura ke Dubki Wale Aloo, Sarson ka Saag and Panchmel Dal.

This is not a new dish or a recipe development! But for me, every time I make Dal Makhani, it is when I am missing home especially being in the region I grew up in. I am out & out North Indian & love my Paranthas, Pakoras, Sarson ka Saag, Palak Paneer & Dal Makhani with Naan.

Dal Makhani
Dal Makhani

But being in Western India, a true Dal Makhani, Boondi Raita, Kadai Paneer, Malai Kofta are some dishes I miss the most. I have tried the bestest of best restaurants but when it comes to giving the real taste of North Indian dishes they fall way short. Whenever I crave for these delicacies, I make them myself.

Dal Makhani
Dal Makhani

Traditionally Dal Makhani, is cooked on slow fire for hours and even days together. But in this fast pace age, that’s a bit too much to achieve. Over the years I’ve learnt a simple secret to a great Dal Makhani, boil the dal & rajma a day in advance & keep it in refrigerator.

Dal Makhani
Dal Makhani

On the day of serving, simply cook with gravy on slow for atleast 1/2 hour to 1 hour & allow it to thicken. And there you have the rich dal makhani with rich taste which has developed over the 24 hours you kept it in refrigerator.

Dal Makhani
Dal Makhani

I love this version, my family love it. Very sure you will love it too!

Dal Makhani | A Journey to Home Town

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Dal Makhani | A Journey to Home Town

Traditional Dal Makhani, for all food lovers.


  • 1 Cup - Whole Urad (Whole Black Lentil)
  • 1 Tbsp - Rajma (Kidney Beans)
  • 2 Tbsps - Oil
  • 3 - Tomatoes
  • 2 - Onions
  • 1/2" - Ginger
  • 2-3 - Green Chillies
  • 1/4 Cup - Cream, I used home-made
  • 1/2 tsp - Turmeric Powder
  • 1 tsp - Coriander powder
  • Salt - to taste
  • 1/2 - Bayleaf
  • 2 - Cloves
  • 1/2 stick - Cinnamon
  • 2 - Cardamom


  1. Soak urad & rajma overnight.
  2. Drain the urad & rajma. Pressure cook them together using water, salt & turmeric.
  3. In the meanwhile, grind tomatoes, onions, green chillies & ginger.
  4. In a pan, heat oil. Add the bayleaf, cloves, cardamom & cinnamon. Once they are roasted & leave aroma, remove them from the pan using a slotted spoon and keep aside.
  5. Now add tomato paste & fry it on slow. Once the gravy starts leaving sides of the pan, add the boiled urad & rajma. Cook on slow flame for atleast 15-20 mins. Allow the gravy and urad to mix well & thicken. You can add more water if required.
  6. Once you feel a desired consistency is reached, add the cream & roasted whole spices. Mix them well. Garnish with some more cream, coriander leaves.
  7. Serve hot with naan/ roti/ parantha/ flat bread.


source: my mother

Tastes best if you cook earlier and allow to enrich in flavour overnight in refrigerator.


As this is a traditional recipe it makes for perfect holi celebrations round-the-corner.