Mom's Recipes Dal Makhani

Dal Makhani


  • 1 cup whole black lentils (also known as urad dal)
  • 1/4 cup kidney beans (rajma)
  • 3 cups water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/4 cup cream
  • 2 tablespoons butter
  • Salt to taste
  • Chopped cilantro for garnish


  1. Wash the lentils and kidney beans and soak them in water overnight. Drain the water and rinse the lentils and beans.
  2. In a pressure cooker, add the lentils, kidney beans, water, chopped onion, tomatoes, ginger-garlic paste, green chilies, cumin seeds, turmeric powder, and salt to taste. Pressure cook on high heat for 6-7 whistles or until the lentils and beans are fully cooked and soft.
  3. Once the pressure is released, open the lid and stir the mixture well. Mash the lentils and beans with the back of a spoon to make them creamy.
  4. Add red chili powder, coriander powder, and garam masala powder. Mix well and cook for 5-7 minutes on medium heat.
  5. Add the cream and butter and cook for another 5 minutes until the mixture thickens.
  6. Garnish with chopped cilantro and serve hot with rice, naan, or roti.

Enjoy your creamy and delicious Dal Makhani!