Dal Makhani

Dal Makhani, a beloved staple in North Indian cuisine, is renowned for its rich, creamy texture and aromatic blend of spices. This recipe brings together wholesome Urad dal (Black Gram) and Rajma (Kidney Beans) with a decadent mix of ingredients to create a dish that’s comforting and full of flavor.


  • 100 grams Urad Dal (Black Gram)
  • 100 grams Rajma (Kidney Beans)
  • 1 medium-sized onion, diced
  • Puree of 4 tomatoes
  • 3 tablespoons Ghee (clarified butter)
  • 1 tablespoon crushed garlic
  • 3 teaspoons Bharat Dal Makhani Masala
  • Salt to taste
  • 2 tablespoons Fresh Cream
  • Fresh coriander leaves for garnish


  1. Prepare the Dal and Rajma: Rinse and soak the Urad dal and Rajma overnight or for at least 6-8 hours. Drain the water and boil them together in a pressure cooker until soft and cooked through. Set aside.
  2. Cook the Base: Heat 3 tablespoons of ghee in a pan over medium heat. Add diced onions and sauté until they turn golden brown.
  3. Add Aromatics: Stir in crushed garlic and sauté for another minute until fragrant.
  4. Add the puree of 4 tomatoes to the pan. Let it simmer gently for 4-5 minutes until the tomatoes cook down and the mixture thickens.
  5. Spice it up: Sprinkle 3 teaspoons of Bharat Dal Makhani Masala into the pan. Mix well to combine the spices with the tomato-onion base.
  6. Add the previously boiled Urad dal and Rajma to the pan. Stir gently to coat with tomato mixture.
  7. Cook and Blend Flavors: Allow the dal makhani to simmer for about 10 minutes on low heat, stirring occasionally. This helps the flavors meld together.
  8. Adjust Seasoning: Taste and add salt if needed, adjusting based on your preference and the saltiness of the masala blend.
  9. Stir in 2 tablespoons of fresh cream to add richness and a creamy texture to the dish. Mix well and let it simmer for another minute.
  10. Transfer the Dal Makhani to a serving dish. Garnish with a swirl of fresh cream and a sprinkle of chopped coriander leaves if desired. Serve hot with rice or naan for a complete and satisfying meal.
  11. Pro Tip for Perfect Pairing: Enjoy Dal Makhani with steamed basmati rice or hot naan bread for a traditional North Indian dining experience.