Dal Makhani
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Dal Makhani: Famous Dal Dish of India

Dal Makhani is one of the most famous food dishes in the Indian subcontinent meal, mainly in the northern part of the Indian region. It’s a rich and creamy pulse or lentil-based food dish that is made with whole black pulses or lentils (black gram) and red kidney beans (rajma). The other names of kidney beans are common, French, and snap. These red kidney beans and black gram lentils or pulses are cooked slowly with onions, tomatoes, garlic, ginger, and spices such as cumin, coriander, garam masala, and chili powder.

Origin and History of Dal Makhani:

Well, The exact origin story of Dal Makhani might not be documented yet, but it has been said that the likely development of Dal Makhani throughout generations within Punjabi households, with each one having their cooking style and tweaks to this dish.

Dal Makhani

Why Punjab is the place of the origin of Dal Makhani Dish because of its deep cultivation root of lentils or Pulses and beans. over the period it evolved and became a delicious and famous food meal in Punjab. Today, Dal Makhani is examined as the finest Indian food recipe and is enjoyed by people of different cultures and backgrounds.

Now a kind of perception arises, Dal Makhani originated from the northern part of India. It has been said that the origin of Dal Makhani in the area of Punjab including Both Indian and Pakistani parts.

Preparation of Dala Makhani:


Below we mention key ingredients that have been used for the preparation of the Dal Makhani Dish-
  • Whole Black Gram lentils (Urad Beans)
  • Red Kidney Beans (Rajma)
  • Onions, finely chopped
  • finely chopped tomatoes, or tomatoes puree
  • Minced Garlic clove
  • Mased or crushed Ginger
  • Finely chopped green chilies(optional)
  • Garam masala (a blend of ground spices)
  • Cumin seeds
  • Coriander powder
  • Red chili powder
  • Turmeric powder
  • Salt, to taste
  • Vegetable oil, Butter or ghee (clarified butter)
  • Cream Fine chopped fresh coriander leaves (cilantro) for garnish
  • Bay leaves for flavor
  • Dried fenugreek or Kasuri methi leaves for flavor

Step-By-Step Cooking Process

Below akkyfood mentions step-by-step preparation of Dal Makhani-
  • Wet the black gram lentils (urad beans) and red kidney beans (rajma) separately in water for at least 5-7 hours, or maybe overnight.
  • Drain the wet black gram lentils and red kidney beans. Clean them with cold water and drain them again.
  • In a pressure cooker or large pot, add the drained black gram lentils, and red kidney beans along with water to cover them by about 2 inches. Also, add a small pinch of salt and a couple of bay leaves if you want to use them. Cook until they become softer and tender. In a pressure cooker, it can take approx 15-20 minutes. In a general cooking pot, it can take about 1.25 to 1.5 hours.
  • Once the lentils and beans are cooked, mash them slightly by using the back side of a spoon or a vegetable masher. This helps thicken the gravy of Dal Makhani.
  • In another pan or pot heat the butter or ghee over medium level. After that add some cumin seeds and leave them for breath.
  • After that mix fine-cutted onions to the pan and bake until they become golden brown.
  • Mix the minced garlic clove, mashed ginger, and fine-cutted green chilies (depending upon you) in the pan. Saute them for a couple of minutes until the raw smell going to disappears.
  • Mix the chopped tomatoes or tomato puree into the pan. Cook them until the tomatoes have become soft, and the oil starts to separate from the gravy.
  • Add salt to taste.
  • Low the flame and mix some garam masala, coriander powder, red chili powder, and turmeric powder into the gravy. Mix well to combine all masala and cook for 2-3 minutes to toast up the spices.
  • Stream the cooked black gram lentils and red kidney beans into the pot along with gravy. Mix them well to combine all the ingredients that have been used in the gravy.
  • Balance the consistency of the dal gravy by mixing water or vegetable gravy as needed. Boil gently the dal gravy for about 25-30 minutes to allow the flavors to meld with them.
  • Mix cream and dried fenugreek or kasuri methi leaves (as per your taste). Cook them for a couple of minutes.
  • Taste the dal gravy and adjust the seasoning spices if they are needed.
  • After that garnish the Dal Makhani with chopped fresh coriander leaves (cilantro).
  • Serve hot with Jeera rice, Steam rice, tandoori plain naan or tandoori butter naan, or Tandoori butter or tandoori plain roti.

Nutritional Value of Dal Makhani:

The exact value of the nutrition of dal makhani is based on the quantity. Here we took 1 cup of Dal Makhani(about 250gm)
  • Calories: 300-350 kcal Approax
  • Protein: 12-15 grams
  • Fat:10-15 grams (it can depend on the amount of oil, butter, ghee or cream used)
  • Carbohydrates: 40-45 grams
  • Dietary Fiber:10-12 grams
  • Cholesterol: 20-30 mg (it can depend on the amount of oil, butter, cream or butter used)
  • Sodium: Approximately 500-700 mg (can vary depending on added salt)
  • Vitamins and Minerals: Dal Makhani consists of various types of vitamins and minerals, including iron, potassium, calcium, vitamin C, vitamin A, and many others.

Note You can watch the live cooking process of “Dal Makhani” on the YouTube Channel: Hebbars Kitchen


Dal Makhani is a famous delicious dish in Indian cuisine, originating from the Punjab region of India. It has a rich and creamy pulse or lentil-based recipe made with whole black gram lentils (urad dal) and red kidney beans (rajma), cooked with an added of spices, and vegetables like onions, tomatoes, garlic, and ginger. You can enjoy this tasty recipe at home by self-making and thanks for reading this useful and yummy, tasty, and delicious food.

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