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Dal Makhni | Amritsari Dal Makhni
Cuisine punjabi
Prep Time
7-8 hours

Cook Time
1 hour
Cuisine punjabi
Prep Time 7-8 hours
Cook Time 1 hour
  1. Wash and soak whole Urad dal and Rajma together for 4-5 hours or overnight.
  2. Pressure cook the soaked dal and rajma together till soft and mushy.
  3. Heat butter in a wok and add the ingredients mentioned under “seasoning” and wait till they crackle.
  4. Immediately add chopped onions and fry them till they sweat.
  5. Now add ginger and garlic paste along with green chili paste and fry till raw smell goes off.
  6. Add in the tomato puree to the wok and stir well.
  7. Fry for a minute and now add red chili powder, crushed kasuri methi, garam masala powder and salt as per taste.
  8. Fry the masala till butter starts leaving the sides and you smell a nice aroma of the masala.
  9. Pour in the cooked dal and rajma mix and stir gently.
  10. Once the dal comes to a boil, simmer the gas and add fresh cream to it. This will gives you a rich flavor and a creamy texture.
  11. As soon as the dal is nicely creamy, turn off the gas and let it rest for 5 mins.
  12. Transfer the dal into a serving bowl and garnish with fresh chopped coriander and a some fresh cream.
  13. Your Dal Makhni is ready to be served with Naan, Tandoori Roti or even home cooked Chapatis.
Recipe Notes
  • You can collect the stock of boiled dal and rajma and use it in making vegetable curries etc.
  • Dal stock is rich in protein so its also advisable to drink it if not using it in curries.
  • If you don’t have Fresh cream in stock, you can use home made malai for making this recipe.
  • You can use any type of rajma for making Dal Makhni.

I hope you like this recipe and shall definitely look up to your feedback. Happy Cooking!


Love : Shaheen

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