Dal Makhani

A rich and creamy preparation with urad dal and rajma.

Cooking Time: 55 Mins

Serves: 6


  • Onions (grated): 2 cups
  • Urad dal (black lentils): 150 gm
  • Rajma (red kidney beans): 50 g
  • Garlic cloves: 3
  • Ginger, peeled: 10 g
  • Green chillies: 2
  • Tomato puree: 100 g


  • Butter: 50 g
  • Fenugreek leaves (kasuri methi): 1 table spoon


  • Cream: 30 ml
  • Butter: 100 g
  • Garam masala: half pinch


  • Soak all the lentils over night in water. Wash the lentils around 3-4 times.
  • Chop the green chillies and make a paste of garlic and ginger.
  • Boil the lentils with garlic and ginger paste along with green chillies, onion paste, tomato puree, red chilli powder and salt till they are well cooked.
  • Don’t overcook the dal.
  • For tadka heat butter in a pan.
  • Add cream, kasuri methi and garam masala to it.
  • Mix the dal well.
  • Serve hot.