Dal Makhani or Urad Daal
Dal Makhani also known as “Maa di Dal” is a very popular Punjabi Daal. This is an easy recipe to make healthy Dal Makhani. The uniqueness of this dal lies in the fact that the more time it is cooked, tastier it is.
Servings Prep Time
5servings 20minutes
Cook Time Passive Time
60minutes 480minutes
Servings Prep Time
5servings 20minutes
Cook Time Passive Time
60minutes 480minutes
For Dal
For Tempering
For garnishing
  1. Wash and soak Urad Dal, Rajma and Chanaa dal for 6 hours or overnight
  2. Before cooking, wash soaked dals again and put in a pressure cooker with 4 times the water and a little more. In my case, dals and rajma put together came to 3/4 cup so I used 4 cups water. Preferably use white rajma as it gets cooked easily and mixes easily in the gravy.
  3. Add Turmeric powder, Salt, Ginger paste and Garlic paste. I make Ginger and garlic paster separately at home. Grind Ginger and Garlic separately with oil and keep in the fridge. Do not add any water. I make paste for the entire week over the weekend and stock.
  4. Cook the dal in a pressure cooker, after the first whistle lower the flame and wait for 2-3 more whistles. After the 3rd whistle switch off the flame. Once the cooker has cooled down, open and check if the dal is cooked. Dal is cooked if it is soft.
  5. Add pureed tomato to the dal and boil the dal without closing the lid. Let the dal simmer for 15 -20 minutes.
  6. Add milk and boil dal for another 2-3 minutes. Check the consistency of dal and add more milk to adjust the consistency.
  7. Before serving heat the dal well and add tempering.
  8. For tempering, heat ghee and add asafoetida , then cumin seeds. when the cumin seed are golden brown add coriander powder, red chilly powder and whole red chilly
  9. Pour the tempering on the dal , garnish with fresh coriander and cream.
  10. Serve with Lachha Paratha, Butter Naan or Chapati.
Recipe Notes

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