Dal Makhni

Delectable Punjabi delicacy!

Servings: 6


Delectable Punjabi delicacy!


To garnish

To serve


  1. Soak dals and rajma overnight. Drain, wash. Add about 5 cups water and pressure cook for upto 8 whistle or till cooked. Let pressure drop on its own, open lid and lightly mash hot dal. Set aside.

  2. Chop onions. Pulse tomato in mixer to a coarse mixture. Chop ginger, garlic, green chillies very fine.

  3. In a saucepan heat ghee, add cumin, fenugreek, cardamom, broken red chillies, let sizzle.

  4. Add onions, saute till turns soft & pink. Add ginger-garlic-green chilli, saute 1 min.

  5. Add tomatoes, saute till thickens. Cover partially with lid if splutters.

  6. Add kashmiri chilli powder, coriander powder, garam masala. Cook till oil leaves masala.

  7. Add the cooked dal, salt, kasuri methi. Stir. Add water if needed for consistency. Simmer over low flame till thickens and is well blended, about 15 mins.

  8. Lastly add butter, coriander leaves. Cover and cook for 1 minute.


Kasuri methi is dry fenugreek leaves available in Indian stores.
The dal tastes even better the next day when reheated.
The main flavor in this dish is ginger and coriander powder and the heat comes from green chillies.
You can mix kashmiri chilli powder with few drops water and add to the the pan. This gives even deeper color to the gravy. Kashmiri chilli is very low on spice level but gives rich red color to gravies.

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Prathima Thotanthillaya