Dal Makhani,Maa ki Daal or Kaali Dal.

Dal makhani has always been a favourite in my kitchen,it comes straight from the rich and flavourful Punjabi cuisine. Mostly this dal is served with plain rice or jeera rice, however,we at our home love it with tandoori roti or butter naans.

Traditionally in punjab,Dal Makhani is simmered overnight or for many hours in tandoor.
Overnight simmering of the dal gives it a smoky flavour coming  from the charcoal or wood.
And it is made only with black urad dal and rajma,but I have always been adding masoor to it,it’s optional and can be skipped.


1/2 cup whole Urad Dal.

1/2  cup whole Masoor.

¼ cup Rajma.

½ cup Onion finely chopped.

1/2 cup Tomatoes finely chopped.

1 tbsp Ginger Garlic Paste.

1 Bay Leaf.

1/2 tspn Cumin Seeds.

1 tsp Red Chilli Powder.

1 tsp Dhana Jeera Powder.

1 tsp Pav Bhaji Masala or Rajma Masala.

1/2 tsp Haldi Powder.

1/4 tsp Kasuri  Methi crushed.

1/4 cup Fresh Cream.

1 tbsp Oil

1 tbsp Butter.

Salt to taste.


Soak whole urad dal,masoor and rajma overnight in enough water. drain them well.

Now add them in a pressure cooker. Add sufficient water to cover all the lentils and pressure cook for 8 to 10 whistles on a medium flame, till everything is cooked thoroughly and softened.

In a pan,heat oil and butter,add tej patta and cumin seeds,let them splutter.Now add chopped onion and ginger garlic paste,stir and saute on a low flame till they become light golden.

Now add chopped tomatoes and little salt,mix well.
Now add red chili powder,haldi Powder, dhana jeera powder and pav bhaji or rajma masala.
Mix very well and sauté this mixture on a low to medium heat, till fat starts releasing from the sides. This takes about 3 to 4 minutes on a medium-low to medium heat.

Now add the cooked urad dal,masoor and rajma.add water to adjust consistency,taste and add salt as required,mix very well and simmer the dal uncovered on a low heat. Keep on stirring often, so that the lentils don’t get stuck to the bottom of the pan.Simmer on very low heat for almost 15 to 20 mins.Now add crushed kasuri methi and cream,mix well.

Remove in a serving bowl,top up with butter and serve hot Add Naan,roti or jeera rice.

Happy Cooking!!!


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