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Homemade Dal Makhani Recipe

Homemade Dal Makhani
How to make Dal MakhaniNDTV Food

The staple food of every North Indian household is a favorite at any buffet table and there's nothing like a homemade Dal Makhani ! The butter loaded Urad dal with Rajma is a favorite among the Punjabi diaspora but has now gone global due to many Indian entrepreneurs abroad. First created by Sardar Singh, Dal Makhani has now become the quintessential Indian dish with many variations found in different regions of our country as well as abroad.

  • Total Cook Time 50 mins
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Medium

Ingredients of Homemade Dal Makhani

  • 2 Cups Sabut Urad Dal
  • 8 cups Water
  • 2 tbsp Salt
  • 1 tbsp Ginger, sliced
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 tsp Shahi Jeera
  • 1 tsp Kasoori Methi
  • 2 cups Tomato puree
  • 1 tsp Chilli powder
  • 1 tsp Sugar
  • 1.5 cups Cream
  • Green chillies

How to Make Homemade Dal Makhani

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Clean, wash and soak the Dal overnight.
Homemade Dal Makhani
Next day, drain and add salt, red chilli powder and ginger paste to the dal along with 2 cups of water.
Homemade Dal Makhani
Cook the dal until it becomes tender.
Now take a pan, pour some oil and butter and heat together.
Homemade Dal Makhani
Add cumin seeds, mix thoroughly and when it starts to splutter pour tomato puree in it.
Homemade Dal Makhani
When it starts boiling, add sugar, salt and red chilli powder.
Homemade Dal Makhani
Stir-fry over high flame till the oil separates.
Add boiled dal and cook further. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
Homemade Dal Makhani
Leave it to simmer, covered.
Remove the lid and add Garam Masala. Stir well.
Homemade Dal Makhani
Add cream to the boiling Dal.
Homemade Dal Makhani
Mix it well.
Homemade Dal Makhani
Garnish with green chillies and serve hot.
Homemade Dal Makhani

Watch the step by step method of cooking Dal Makhani:

Recipe Notes

The consistency of dal makhani can be easily adjusted by adding more or less water.
Also see the history of this legendary Dal Makhani recipe of North India.

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