Daal Makhni Recipe

Dal Makhani
Dal Makhani

Daal Makhni aka “Maa ki Daal” is one of Punjab’s famous dishes. It becomes more delicious when it contains a spoon full of white butter. It is generally served with tandoori roti or naan. Here is step by step guide to cooking daal makhni.

Daal Makhni (Maa ki Daal)

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 People
Admin Harmeet Kaur Nijjar


  • 1 Cup Urad Daal (Black Lentils)
  • 1/4 Cup Rajma (Red Kidney Beans)
  • 2 Finely Choped Onion
  • 1 Tomato (Pureed)
  • 10-12 Cloves of Garlic
  • 1 inch Ginger (Crushed)
  • 1 tbsp Cumin Seeds
  • 1 Finely Choped Green Chili
  • 1/2 tbsp Red Chili
  • 1 tbsp Basil Leaves
  • 1/2 tbsp Garam Masala
  • Salt to Taste
  • 1 tbsp Ghee
  • 2 tbsp Butter


  1. Add urad daal (black lentils) and rajma into the pressure cooker. Put 3-4 cups of water. Cover the pressure cooker and wait for about 10-12 whistles on medium flame. 

  2. Heat ghee in a separate pan. Add cumin seeds, saute until they crack. Add ginger garlic paste and onion. Wait till it becomes golden brown. Then add Tomato puree and stir for 5-6 minutes.

  3. Add all the spices into the above mixture.

  4. Add prepared tadka (in above step) to the daal.

  5. Add some butter to daal. Your daal is ready to be served hot.

Recipe Notes

  1. You can make daal thick or thin based on your choice by adding water.

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