Dal Makhni

The Ubiquitous Dal Makhni has been attempted and accomplished. Now I can safely dawn the hat of masterchef . Exactly 10 years ago I happened to get a taste of this beauty in a corporate party in bangalore , ever since then I’m besotted with this .

There are many  variations to this recipe like , ma chole ki dal , amritsari dal makhni , Langar Dal et al . But the one I’ve prepared is an amalgamation of the recipes given by Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi . Also I’ve incorporated the method used by the inventor of Dal Makhni  Kundan Lal Gujral, the founder of the Moti Mahal chain.


  • Cuisine: indian
  • Yield: 8 portion
  • Course or type: main course
  • Preparation Time: 1440
  • Difficulty: hard
  • Cooking Time: 60


1 cup Split black urad dal
1/2 cup chana dal
4 cups water
1/2 cup Milk
white cooking butter
Kasuri methi
For the paste
3 Tomatoes
1 Onion
1/2 tsp shredded ginger
2 green chillies
1 tsp cumin
pinch asafoetida
handful cashewnut
For the Garam Masala
2 tbsps cumin
2 tbsps fenugreek
2 tbsps coriander seed
2 tbsps black peppercorn
8 dry red chillies
1 bay leaf / tej patta


  1. Soak both the dals the previous day in hot water. The next day drain the dals and discard that water . Take a vessel that fits into your pressure cooker, put the soaked dals together , add 4 cups of water and cook them up to 18-20 whistles in low heat.
  2. Take a kadaai , keep it on medium high heat . Add the ingredients given under “Garam Masala” and dry roast them until you get a nice aroma. Put it in a blender jar , allow it to cool and then grind them to a fine powder.
  3. In the same kadaai , on medium high heat , add 1 dollop of white cooking butter and 2 tbsp of oil , add all the ingredients given under “For the paste” . Saute them until tomatoes turn tender (add little salt) and oil separates on the sides of the kadaai. Transfer this to a blender , allow it to cool and grind it to a fine paste.
  4. Release the pressure cooker and check if the dal is cooked . Take half of the cooked dal in a blender jar and blend it to a fine paste . And keep the remaining half .
  5. In the same kadaai , on medium heat , add 2 dollops of white cooking butter and 2 tbsp of oil , temper it with a tsp of cumin and asafoetida / hing, add the ground tomato paste and 1/2 cup of milk.
  6. Once this paste starts boiling add the required amount of salt (remember the tomato paste also has little salt in it , add wisely) , turmeric and add 3 tbsps of the freshly ground “Garam Masala” and stir. Allow it to boil for 2 minutes and the add the dal that has been mashed in the blender and then add the remaining cooked dal to this and stir.
  7. Let the dal boil for about 10-12 minutes in low heat , stir n between . Switch off the stove , garnish with kasuri methi and a big generous dollop of white butter.
  8. Serve it with phulkas and plain white rice.

Note :

In the recipe mentioned above I have not used cream instead I’ve used white butter , cashewnut and milk. Which are much more healthier than cream and gives the same taste.


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