Dec 12, 2012

Daal Makhani 'Maa ki Daal'

Daal Makhani
Yummmm….Daal Makhani, the ultimate favorite Indian dish of most vegetarians after shahi paneer! Reminds me of the summer vacations spent with my granny, where this daal was made atleast twice a week. Truly the ‘Maa ki daal’ for me! This is also made as Karvachauth dinner in most Indian homes. And this is the first one to be usually ordered in any restaurant when you’re out with friends for a dinner party. Really rich in flavour and texture and with it’s rustic spices and aromats, it makes for a typical traditional Indian dish, a must have recipe!

Serves 4
Cooking Time 45 mins
Soaking time Overnight for rajma and minimum 3 hours for the daal/lentils

1 ½ cup whole Urad daal (Urad sabut, or kali daal/Maa ki daal) soaked
2 tbsp Red kidney beans (Rajma) soaked
2 medium red onions finely chopped
Recipe of Daal Makhani3 medium tomatoes finely chopped
2" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves 2 tbsp
4-5 flakes Garlic paste
1/2 cup fresh stirred cream (malai)
1 tbsp milk
2 tbsp butter
1 tsp cumin seeds (jeera)
1/2tsp turmeric powder
1 tsp Garam masala
1 cinnamon stick
1 black cardamom
1 green cardamom
Red chili powder to taste
1 tsp dhania powder / dry coriander powder
Salt to taste
1 tbsp ghee to make the tadka/tempering

How to make dal makhni
  • Soak rajma in water overnight and daal for 3 hrs before cooking.
  • Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20 minutes or 3-4 whistles.
  • Uncover and mash it a little with the back of a ladle, and boil again for 15-20 minutes or 2-3 whistles and add milk and cream to the daal. Keep aside.
  • Now in a big kadhai/wok, heat ghee. Splutter cumin seeds and add garlic paste, cook till light brown. Add cardamoms and cinnamon.
  • Add onions and cook till they get golden brown.
  • Reduce flame to low and add ginger, green chilies and tomatoes and cook till tomatoes soften.
  • Now add dry spices (turmeric powder, chili powder, dhania powder & salt), 1 tbsp freshly chopped coriander/dhaniya and cook again for 5-8 mins till the mixture starts to separate from the ghee on the edges.
  • Add the cooked daal to this kadhai, and stir on medium flame. As soon as it starts boiling remove from the gas.
  • Sprinkle garam masala powder and garnish daal makhni with remaining coriander and add butter.
  • Serve hot. Daal Makhani goes well with laccha paratha, naan or rice.


  1. My all time favorite and i guess of all punjabi :) Thanks for sharing will try for sure.



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