Dal Makhani


Dal Makhani is one of my favorite North Indian dishes. It goes well with roti, especially Rumali Roti. My mom’s recipe was named “Dal Moti Mahal” so I did some googling on the origins of dal makhani and came to know that the makhani dal, was invented by Kundan Lal Gujral, the founder of the Moti Mahal chain. Thanks to him, we enjoy such delicious dal makhani today 🙂


  • 250 gm urad dal (black)
  • 125 gm rajma
  • 125 gm channa dal
  • Milk to cook all the dals
  • Ginger – 1 inch, finely chopped
  • 1 tsp garam masala
  • 6 oz or 3/4 cup tomato paste
    • Note:  I used store bought tinned tomato paste for this recipe. I used the store bought Hunt’s tomato paste (made from 100% tomatoes). You can also use home made tomato puree. I have tried out dal makhani with both tomato paste and fresh tomato puree and both taste good. Using tomato paste gives a richer look and flavor
  • 1/8 cup cream (I used store bought whipped cream. You can also use heavy whipping cream)
  • Salt and red chilly powder to taste
  • 4 tbsp ghee



  • Soak rajmah and urad dal overnight.
  • Clean rajma, urad and channa dal. Wash urad dal several times. Otherwise the cooked dal will be too slimy
  • Cook dals, milk, ginger with ghee in a pressure cooker until the dals are well cooked ( This will take approximately 30-40 minutes or 9-10 whistles depending on your pressure cooker)
  • When done add salt, garam masala and cream to it. Keep aside. Keep some cream aside for garnishing
  • Heat a vessel with ghee or butter, add the tomato paste or puree, red chilly powder and fry for a while
  • Add all the pulses and cook for a while
  • Garnish with whipped cream, and serve hot

Enjoy the dal makhani with rotis 🙂



2 thoughts on “Dal Makhani

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