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dal makhani ki recipe
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4.70 from 10 votes

dhaba style dal makhani recipe

Silky smooth Dal makhani is as simple and delicious a lentil can get. Eat it with some tandoori roti or jeera rice to your heart's content.
Prep Time20 mins
Cook Time1 hr 10 mins
Soaking time4 hrs
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Keyword: dal makhni, dal makhni dhaba style, ma di dal, maa ki dal recipe, makhni dal
Servings: 4


For boiling dal

  • 1 cup kali Whole urad dal /black gram lentils soaked overnight
  • ¼ cup Rajma /red kidney beans soaked overnight
  • 2 teaspoon salt
  • 1 litre Water

For cooking

  • 2 tablespoon Ghee or clarified butter
  • 2 large tomatoes pureed
  • ½ cup malai or fresh cream
  • 1 tablespoon Ginger-garlic
  • 1 tablespoon Green chillies chopped finely
  • ½ tablespoon coriander leaves chopped finely
  • 2 tsp. garam masala
  • ½ tablespoon Red chilli powder
  • 1 tablespoon Kasoori methi or Dried fenugreek leaves
  • 3-4 red chillies optional for tempering
  • ½ tbsp. salt


For boiling dal

  • Rinse and wash urad dal and rajma with cold water for 1-2 times in a bowl.
  • Soak them in enough water for 8 hours. Once soaked, they double in size. Discard water before usage.
  • In a pot or deep saucepan, add the lentils and rajma along with 4 cups water and salt.
  • Allow it to boil. Once it has come to boil cover it with a lid. Let it cook on a low flame for 30 mins. If it is not soft, then add little more water and cook for few more.

For cooking

  • Puree tomatoes ,green chilly, garlic, ginger in a blender.Add this to the pot of dal.
  • Add fresh cream cook for 10 mins.
  • Mix remaining spices and cook for 10 mins or until it is cooked. Add more water if required.
  • Add kasuri methi and cook for 10 mins.
  • Optionally, if you like lentils extra hot, you may heat ghee in a pan and temper red chillies. Add this to dal to make it spicy. Garnish with coriander.
  • Serve hot with rice or roti/parantha.


Note: Replace the tomatoes with 4 tablespoons of thick tomato paste or ¼ cup tomato puree to enhance the taste and color.
You can also pressure cook black gram and rajma if you are in a hurry. Just wait for natural pressure release and add the remaining ingredients as per the cooking instructions.
Bring the cream to room temperature before using chilled or cold cream can split when put in hot dal.
Adjust the quantity of water while cooking the dal. Please note that once the dal cools, it will become more thick. Add a teaspoon garam masala or increase the quantity of red chilli powder if you like it spicier.
You may use low fat cream as well if you want a low fatty ice cream