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Dal Makhani Recipe

Dal Makhani Recipe. Punjabi Dhaba style Dal Makhani recipe made without rajma. Slow cooked dal makhani with butter and cream. Recipe with step by step pictures.

  • Total Time: 9h
  • Yield: 4 servings 1x



Main Ingredients for making Dal Makhani

  • 2/3 cup whole black urad dal
  • 3 tablespoon rajma (red kidney beans) – optional
  • 20 grams garlic (approx. about one whole pod)
  • 20 grams ginger (about two inches)
  • 3 big ripe tomatoes (about 250 grams)
  • 1 teaspoon red chilli powder
  • 1/4 cup unsalted butter
  • 600 ml water
  • 1/4 cup cream
  • 1 teaspoon salt


Here is how to make Dal Makhani at home

  • Pick the urad dal for any sand or stone particles. Wash and Soak 2/3 cups of whole black urad dal for at least 8-10 hours. The original recipe uses Rajma.  If using Rajma, soak about three tablespoons of rajma along with the black urad dal.
  • Take a pressure cooker and add in the soaked and drained lentils.
  • Take a mixie and add in about 3 big ripe tomatoes (about 250 grams). Chop them roughly and add. Also add in a whole pod of garlic and two inches of ginger (about 20 grams each). Grind to a fine puree.
  • Add the grind puree to the cooker. Add 600 ml of water. Also add in quarter cup of butter. Quarter cup is about 4 tablespoons of butter. ( We shall worry about the clogged arteries later). Vir Sanghvi writes that this dish is not a lentil dish but a dairy product and I have to agree. The original recipe uses 1/2 a cup of butter. I have noticed that using half the quantity of butter itself produces a very rich dish. If you are feeling fancy, add more butter. Its totally up to you.
  • Add in the salt and the red chilli powder.
  • Cover the cooker and allow it to cook, After you get the first whistle (after about 3-4 minutes), reduce the flame to the lowest possible and allow it to cook for 30-40 minutes.
  • After the said cooking time, remove the pressure cooker from heat and allow the pressure from the cooker to settle naturally.
  • Take a potato masher and gently mash the dal.
  • Keep the dal back on a low heat and add in quarter cup of cream. I have used Amul cream (the one that comes in a tetra pak) today. Heavy whipping cream works just fine. Simmer on a low flame to heat up the cream. The original recipe uses half a cup of cream but I have used just half the quantity and I should say that I am very happy with the viscosity and richness of the dal.
  • Mix well. Dal Makhani ITC Bukhara style is done. Serve the Dal Makhani with roti, naan or paratha.


The original recipe is made in an open pot. I have made the recipe in a pressure cooker as its easy and gets the job done in lesser time.

I have used a 3 liter cooker today. Do not use a very big cooker for making the said quantity as I have seen that the dal might scorch while cooking. 5 liter cooker is ok. Add a cup of water extra while cooking if using a 5 liter cooker.

Adjust the butter and cream according to your preferences.

  • Author: Suguna Vinodh
  • Prep Time: 8h
  • Cook Time: 1h

Keywords: dal makhani