How to make Dal Makhni -

Prepared with Nutralite.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole black gram(sabut urad), Red kidney beans (rajma) (राजमा)

Cuisine : Punjabi

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Amti Peshawari Chana Palak ki Kadhi Sindhi Dal

Dal Makhni

Dal Makhni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Makhni Recipe

  • Whole black gram(sabut urad) 1/2 cup

  • Red kidney beans (rajma) 2 tablespoons

  • Salt to taste

  • Ginger grated 2 one inch piece

  • Oil 1 tablespoon

  • Nutralite 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 large

  • Garlic cloves chopped 6

  • Tomatoes chopped 4 medium

  • Garam masala powder 1 teaspoon

  • Cream 1/2 cup

  • Red chilli powder 1 teaspoon

  • Ginger cut into thin strips ½ inch piece

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Soak sabut urad and rajma overnight in 3 cups of water overnight. Drain.

Step 2

Pressure-cook the sabut urad and rajma in 3 cups of water with salt and half the grated ginger for 8 whistles or till soft.

Step 3

Heat oil and Nutralite in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown.

Step 4

Add remaining grated ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add 2 cups of water and adjust seasoning.

Step 5

Add garam masala powder and simmer on very low heat for 15 minutes.

Step 6

Reserve 2 tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another 5 minutes.

Step 7

Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.