punjabi dal makhani

Punjabi Dal Makhani | How to make Dal Makhani

What is Punjabi Dal Makhani?

Black urad dal along with rajma, cooked in onions and tomatoes, strongly flavored with ginger and garlic, spiced up with green chili and garam masala, loaded with heavy cream and butter is Punjabi dal makhani. There is dal makhani and there is Punjabi Dal Makhani and there is a difference between both of these. Punjabi recipe of dal makhani is richer and louder, the flavors speak aloud.

I make dal makhani in a number of ways. The most common is the healthy dal makhani. Interestingly I read it somewhere that the authentic Punjabi dal makhani doesn’t use butter. The slow cooker gives dal its buttery and creamy texture and therefore it is so-called. However, I have always seen my mother making dal makhani, as explained in this recipe. So this is Punjabi dal makhani for me.

Let’s talk about the ingredients for Punjabi Dal Makhani recipe

Dal recipe is a staple in the day to day menu. Be it dal tadka or dal fry, both the dal recipes are very commonly prepared in the day to day cooking. Dal makhani is a rare preparation because of all the butter and cream that goes into it. However maa ki dal is a non-fat version of dal makhani, I shall soon post it on the blog. As of now let’s have a look at the ingredients required for Punjabi dal makhani recipe:

Black Urad Dal and Rajma: A combination of these two is called for this dal recipe. I use ¼ cup rajma for 1 cup of black urad dal. I had the Jammu rajma and therefore I have used those. You can use any variety you have.

Onion and tomato: Ground onion has been used and instead of tomatoes, tomato puree has been used. Likewise, garlic and ginger paste had been used. All this ensures smooth gravy.

Spices: Whole spices, powdered spices have been used in plenty to add lots of flavors to the dal makhani.

Butter and cream: For the first time I added so much cream and butter in any dal makhani recipe. Since I know the ways to add creaminess to the dal without adding butter and cream I would also stick to those tricks. But this time I added ample butter and heavy cream. And it actually made a lot of difference.

Similar recipes on the blog

Dal makhani is my daughter’s favorite. So I make it almost two times in a month. And therefore there are a number of recipes of dal makhani on the blog. Healthy dal makhani and dal makhani-low cal are my favorite recipes of dal makhani. Another favorite is the Jain dal makhani.

How to serve Punjabi dal makhani

Serve it with lachcha paratha and onion salad for a weekend lunch.

How to make Punjabi Dal Makhani

1.This recipe serves 4-6 persons.

punjabi dal makhani

2.Let’s begin with pressure cooking the dal. Add 1 cup black urad dal (well soaked) and ¼ cup rajma (well soaked) in a pressure cooker along with 2 cups of water, ¼ cup heavy cream, salt to taste, 1-inch cinnamon (dal chini), 5-6 cloves (laung), 1 black cardamom (badi elaichi), 1 bay leaf (tej patta). Pressure cook on high flame till the first whistle. Thereafter reduce the flame and cook for 15-20 minutes on a low flame.

punjabi dal makhani

3.Let the pressure of the cooker release, add in little water

punjabi dal makhani

4.Add a few ginger slivers and a slit green chili.

punjabi dal makhani

5.Now let the dal simmer well.

punjabi dal makhani

6.Meanwhile to make the tempering heat 2 tbsp of oil. Add 1 ground onion. Cook on a low flame till it browns.

punjabi dal makhani

7.Add the powdered spices i.e. 1 tbsp coriander powder, 2 tsp Kashmiri red chili powder, ¾ tsp dry mango (amchur) powder, 2 tsp dry fenugreek leaves (kasuri methi)and ½ tsp garam masala powder.

punjabi dal makhani

8.Cook the spices for a minute. Thereafter add in ½ cup tomato puree. Cook till the oil oozes.

punjabi dal makhani

9.Add the boiled dal to the tempering. Add in 1 cup of water.

punjabi dal makhani

10.Let it simmer well for another 15-20 minutes. Check and adjust the seasoning and consistency.

punjabi dal makhani

11.Top it with 2 tbsp butter. Serve hot. Bon appétit!

punjabi dal makhani

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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