Dal Makhani

Dal Makhani - Plattershare - Recipes, food stories and food lovers
Dal Makhani or Maa di dal as it is customarily known as in Punjab, with its smooth velvety texture, aromatic and flavorful delicacy that is very much a dish of Punjab which has an authentic dhaba- food flavor that is prepared in butter with a combination of Whole black gram, Red kidney beans and Indian Spices. It is traditionally cooked on a low flame overnight and allowed to thicken and is served very hot with a dollop of home-made white butter. Usually Punjabis add a generous dose of butter and serve this dal with whole green chillies and Ek mukka maar ke Gandda (onion) / Ek Mukka maar ke Pyaaz i.e. in Punjab, the locals prefer to hit an onion on its crown with a folded fist, peel and then relish it - Says our in-house expert Chef and Judge Reetu Uday Kugaji. Every Punjabi restaurant, roadside eating place-Dhabas and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection.
4.30 from 6 votes
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Prep Time9 hours
Cook Time50 minutes
Total Time9 hours 50 minutes
Served As: Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 gm Whole Black Gram sabut urad- cup whole black
  • Kidney Beans rajma- 2 tablespoons (optional) red
  • tbsp Butter 03
  • 01 tsp Cumin Seeds
  • inch Ginger or paste chopped crushed paste two
  • Garlic crushed-06 cloves
  • Onion finely chopped-01 large
  • Green Chillies slit 02 nos
  • Tomato Puree or tomatoes 02 nos medium sized tomatoes pureed
  • leaves Fenugreek kasoori methi broiled and crushed-05 gm. dry
  • 01 tbsp Oil
  • 01 tsp red chili powder
  • 1-2 tsp Salt or as per taste
  • 01 tsp Tadka dhaba mix powder
  • Tadka for dhaba mix
  • 01 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 01 tsp Fennel Seeds or saunf or saunf
  • 01 cloves Whole Cloves- 01 Teaspoon whole
  • 1/2 stick Cinnamon
  • 1/2 tsp red chili powder kashmiri
  • 1/4 th Mace javitri powder – tsp ground
  • 1/2 tsp Turmeric Powder
  • 1-2 tsp Salt or as per taste
  • Sprinkling for
  • 01 tsp Garam Masala
  • For Garnish: for garnish
  • 15 gm Ginger juliennes
  • 15 ml Cream fresh â
  • 20 gm Butter or white home made white
  • 1/4 leaves Coriander finely chopped â th


  • Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
  • Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three to four whistles.
  • Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
  • Heat oil and butter in a heavy bottomed non-stick pan. Add cumin seeds. When they begin to crackle, add ginger, garlic and onion and sauté till golden brown
  • Add the remaining red chilli powder. Now add slit green chillies, tomato puree and sauté on high flame till you observe the butter oozing out from all the sides.
  • Add the cooked dal and rajma . Add broiled and crushed Kasoori methi. Add some water if the mixture is too thick. Keep stirring the dal in order to prevent it from sticking to the pan.
  • To make the Dhaba tadka mix: Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa. Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices.
  • Add Dhaba tadka mix and adjust salt. Simmer on low flame till the dal and rajma are totally soft and well blended. Sprinkle garam masala powder.
  • Serve hot garnished with finely chopped fresh coriander leaves, ginger julienne, dollop of home-made white butter. Lace it with fresh cream.

Recipe Notes

  • Broiling is a method of cooking in which food is cooked directly under high heat.
  • You may prepare the Dhaba tadka mix and store in an airtight container / bottle, in order to prevent the aroma to escape. Use as and when required.
  • Oil and butter are heated together in order to prevent the butter from burning.
About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 

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4.30 from 6 votes

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  1. Recipe is lovely, no doubt Plattershare and Chef Reetu…
    What I love is getting my hands on the Dhaba Tadka Masala…Truly, home Made masalas taste so much better than the market ones.
    Thnx for sharing. 5 stars

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