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Home > Indian Recipes > Punjabi Foods > Dal Makhni
Dal Makhni


  • Dal Makhni1 cup Whole Black Gram
  • 2 tsp Split Bengal Gram
  • 2 tsp Kidney Beans
  • 4 Tomatoes (pureed)
  • 1 inch piece of Ginger
  • 4 Cloves of Garlic
  • 2 Whole Dry Red Chilllies (soaked for 15 minutes)
  • 3 tsp Ghee
  • 2 tsp  Dhania (coriander powder)
  • 1 tsp Butter
  • Garam Masala
  • Fresh Cream beaten well and mixed with cup milk
  • 1 tsp Ghee 
  • 5 cups Water Salt to taste


  1. Soak kidney beans, black gram and split Bengal Gram together in a pressure cooker for six hours.
  2. Grind ginfer, garlic and dry red chilies together to a paste.
  3. Drain out all water from the pulses and add six cups of fresh water.
  4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
  5. Open the cooker and mash the contents.
  6. Prepare the tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
  7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionaly with a ladle against the sides of the cooker.
  8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.
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