Dal Makhani

Dal Makhani has a lot of different names. It is also known as Kaali (Black) Daal or Maa ki Daal. It is a very typical and traditional dhaba dish and has a fantastic rustic flavor, an all time classic party dish.


Whole Urad Daal – 1 cup
Kidney Beans – 1/4 cup
Water – 3 cups
Onion – 1/2, medium (chopped)
Garlic – 1 tsp (minced)
Ginger – 1 tsp (minced)
Green Chili – to taste
Salt – to taste
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Yogurt – 2 tbsp (well beaten)
Heavy Whipping Cream – 3 tbsp
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1, medium (diced)


1. Wash well and soak the Daal and Kidney Beans (Rajma) overnight in the 3 cups of water.
2. Cook the soaked Daal/Rajma in a pressure cooker along with the water.
3. To that add in Garam Masala, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chili Powder, Onions, Green Chili, Salt, Ginger and Garlic.
4. Mix well, close and give it 3 whistles and then lower flame and simmer for 20 minutes.
5. Turn off the flame and let the pressure release on its own.
6. Carefully open the cooker. Stir the Daal and make sure it is soft and cooked well.
7. Put it on low heat and allow it to come to another boil.
8. Add in well-beaten Yogurt and Cream.
9. Allow it to keep cooking on low flame.
10.Meanwhile take a small skillet and on medium heat, heat Oil.
11.Once it is hot, add in the Cumin Seeds and allow them to sizzle.
12.Add in the Tomatoes and cook a little (be careful not to overcook)
13. Add to the Daal and give a gentle mix.
14. Garnish with a spoon of Cream and a dab of Butter. Serve 4-6.

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How to make dhaba style dal makhani, restaurant style daal makhni recipe, Indian vegetarian recipes, easy punjabi dal.

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0 thoughts on “Dal Makhani

  1. Hi Hetal and Anuja,

    Thank you for the wonderful recipe. It tastes really good. I have made this dish a couple of times now. I tried a variation to this recipe. Adding dried fenugreek leaves and tomato sauce instead of tomatoes also gives a very nice flavor to this recipe.

  2. Hii,
    First n foremost let me thank you for the wonderful recipes..
    I had a query regarding the black daal..can I use split urad daal with cover
    With rajma??


    1. Hi Shikha,

      Yes, you can use the split urad daal for this recipe. The only thing that would be an issue is that the split daal tends to cook at a faster rate than the whole one so it may overcook if you mix the rajma with it. You may have to cook the rajma separately.

  3. Hey Guys,

    I am a big fan of your cooking. I have almost tried all your veggies recipes. Now I am called a master chef at home. 🙂
    Thanks to you and keep it up the good work!!!

    I wanted to know what kind of spatulas do you normally use. I tried to search them in amazon and couldn’t find. And I also wanted to know about food processor that you use. I have no clue about them.


    1. Hi Maddy,

      We can’t find our spatulas anymore either :(. Regarding food processors, you should buy one with the most powerful motor that you can afford. Between the two of us, we have several different types, but they are pretty old (we’ve had them for years) and we’re sure the manufacturer has more updated models. You also want to get one that fits your family. If you have a small family, you don’t need the big 10-14 cup models. However, if you entertain a lot or do have a big family, big ones make sense. Finally, you want to think about how you will be using the food processor…to chop, to shred, to knead dough, etc. Some do it all, some have limited features.

  4. I love your site. Thank you. I have a question and I apologize if you answered this perhaps on another recipe. When I see you call for 1 cup dry urad daal, it appears to be much more than 8oz. When I made your Lemon Rice recipe I made 3 cups cooked rice and it seemed like more rice than your video showed. When you say cup, do you really mean 8oz?

    1. Hi Kira,

      We are dealing with two different measures…weight and volume. When we say “1 cup of urad daal”, we mean the amount of daal (volume) that will fit into a standard US measuring cup (8 fluid ounces). If you take that one cup of urad daal and weigh it, it may be more or less than 8 ounces. 8 fluid ounces of any given ingredient may not weigh 8 ounces on a weighing scale. Another example: If you take a standard one cup measuring cup and fill it with flour, it will weigh less then the same cup filled with kidney beans.

      Hope I am making sense to you.

  5. Great recipe. Turned out wonderful and passed the husband test. I did leave out the cream and yogurt. As suggested, I added 2 teaspoons of ghee at the end. This added a nice flavor. I also added more fresh ginger at the end for the extra fresh flavor. Thank you for posting it! I am adding this recipe to our regular ones! :o)

    1. Hi Agnes,

      Yes, you can. Of course it will not have the creamy texture, but it will still taste great. Another option, you could add some ghee over the top (clarified butter). Many people with dairy allergies are okay with ghee since the milk fat has been burned off.

  6. Hi Anuja & Hetal,

    Love your recipes. your date and Walnut cake is a hit amongst my friends.

    just a quick question can I use split urad dal for this recipe.



    1. Hi Sunita,

      Daal makhani is usually make with urad daal that has the skin on. You can use the split kind but it should have the skin on, not the white one. The texture of the white one sometimes is slimy.

  7. Hello Girls,
    I have made dal makhani before with this receipe. It is great very popular amongst my friends. However, today I am in stress. I was just informed that I have to prepare it tonite for about 9 adults.I just dont have the red kidney beans in stock Can I make dal makhani without them or did need to go out and buy some.A prompt requested.

    1. Hi Krina,

      Sorry for the late response. You can use leave the kidney beans out and it will still taste great. Also, another option…you can use canned kidney beans when you are in jam.

  8. Hey dear,
    I recently got married & moved to US. Unlike other girls I never stepped to the Kitchen; Now I just remember the scoldings from my mom 😉 But recently, I tried few recipe from your site. Must say you gals are like a Savior to me. Bole toh mamu u gals rock!! 😉 Till now whatever I cooked is liked & appreciated by everyone. Now you gals are the discussion for my both the families 🙂 I just love your playful & sweet way, of presenting the hard/tough recipe in a simple way.. Love you both.. God blesses!! 🙂

  9. Can I use normal tetra pack cream or any cream instead of heavy whipping cream,cz heavy whipping cream is nt easily available where I stay…thanks

  10. hey hetal and anuja..
    love your recipies..and appreciate all the efforts that u girls put in..
    can u post some veg sandwich recipes.. like club or grill..
    that would help us a big time ..


      1. Hey! Mesdames Hetal and Anuja

        I have only recently discovered your recipes……so I am a new and avid visitor to your site. I always think of my dearest late Mom’s great Gujarati food -Surati Cuisine – whenever I am following you guys cooking.

        I think the pair of you make a great working team and that makes your videos so very watchable……that is what I have been doing for the last week or so ( I really must return to the office and resume work soon !!!)

        Lots of Love to you both……..and keep up your Great Work.

        Kind regards,
        Vikk Torr
        Hampstead, London, England (UK)

        [ P.S. My video does now work after I re-booted my iMac!!….Ta! ]

        1. Hi Vikk,

          Thanks so much for the kind words! We’re really honored to be guiding you through your cooking endeavors…now get back to work! 🙂

    1. Hi Kriti,

      I have used sour cream before as a replacement for heavy whipping cream. It works great but there is a noticeable taste difference. The difference will be less in this recipe because it also has yogurt.

    1. Hi Siima,

      We are not familiar with malai paste but it sounds like it should work. We suggest trying it out on a small portion before adding it to the entire pot.

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