Dal Makhni

Buttery and creamy Dal Makhani is a lentil stew that is popular throughout the Indian subcontinent.
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All time Favorite Recipe

Buttery and creamy Dal Makhani is a dish that originated in Punjabi cuisine. It is the most popular dal and can be found on every restaurant menu in India. Dal makhani is a lentil stew that is popular throughout the Indian subcontinent. The Punjabi-created meal is now recognised as a distinct Indian cuisine. Variations of this wonderful dal dish may be found in many Indian restaurants throughout the world. Dal makhani is suitable for both lunch and dinner. It is well-known for its meal adaptability; this dish may be eaten for both lunch and supper, as part of a buffet, or as an addition to a meal.

Dal Makhni



Step 1

Soak the whole urad and chana dal for at least 8 to 9 hours. Drain them and rinse them in water many times. Drain once again.

Step 2

In a pan over medium heat, melt the Rani Refined Oil. Once melted, stir in the ginger-garlic paste, red chilli powder, and salt. Saute for 2 minutes before adding tomato puree. Cook for around 2-3 minutes.

Step 3

Cook the mixture over low heat until the oil separates. Then, in the pan, add the soaked urad and chana dal. Mix well before adding the kasoori methi powder and cumin powder. Then, add the butter and thoroughly mix it up. Cook the dal for around 15-20 minutes.

Step 4

When the gravy has thickened, mix in the fresh cream. The consistency of the dal makhani should be medium. Remove from the heat and garnish with butter and coriander leaves. Serve with rice, roti, or naan, as desired.

Step 5

Place a little piece of charcoal in a small basin and heat it. Pour half a teaspoon of oil over it. Place the bowl on top of the dal makhani and set aside. Allow the charcoal to infuse its smoke into the dal for a minute after covering the makhani. After a minute, remove the cover and charcoal. Garnish with parsley and serve.