Punjab adds one more delicious dish to North-Indian cuisine, dal makhani. Apart from being tasty, it is high in protein and fibers. So, let’s prepare this dish for lunch today.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Servings: 2


  • 1/2 cup whole black lentils (sabut urad dal)
  • 2 tbsp red kidney beans (rajma)
  • 1/2 tsp red chili powder
  • 2 cups water
  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1 tbsp ginger-garlic-green chilli paste
  • 1 tomato (finely chopped)
  • 1 tsp coriander powder
  • salt to taste
  • 2 tbsp milk
  • 3 garlic cloves
  • 1 tbsp butter
  • fresh coriander leaves, for garnish

Preparation Instructions:

  • Soak whole black lentils and red kidney beans overnight. Wash and drain. Add red chilli powder and 2 cups water and pressure cook for 4 whistles.
  • Heat oil in a saucepan or wok. Add chopped onion and saute till golden brown. Now, add ginger-garlic-green chilli paste to it. Fry till the raw aroma goes.
  • Add tomatoes, coriander powder and salt and cook till tomatoes become soft. Add dal, 2 tbsp milk and some water (if required). Cook for 5 minutes before turning off the stove.
  • Heat butter in a separate pan and add chopped garlic cloves. Add this tempering in the dal and garnish with coriander leaves.
  • Enjoy dal makhani with rotis, naan or zeera rice.


  • You can also add cream in place of milk.

Content credit: 3gp mobile movies

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