Dal Makhani

Black Urad dhal Butter Gravy



  • Black urad dhal – ½ cup
  • Rajma/ kidney beans – 1 tblsp
  • Tomato – 1 ½ (Large)
  • Unsalted Butter – 2 tblsp + 1 tblsp (for topping)
  • Kashmiri red chili powder – 1 tsp
  • Cardamom/ black cardamom – 2 nos (crushed)
  • Cinnamon – 1 stick (2 inch)
  • Salt – to taste
  • Water – as req
  • Fresh cream – 3 tblsp (optional)

To temper:

  • Unsalted Butter – 2 tblsp
  • Cumin seeds/ shahi jeera – 1 tsp
  • Ginger-garlic paste – 1 tblsp
  • Kashmiri red chili powder –1 tsp
  • Kasuri methy/ dry fenugreek leaves – 2 tsp (crushed)



  • Wash and soak the black whole urad dhal along with a tblsp of kidney beans (ref pic) about 8 hours

  • Grind the tomato into a fine paste without adding water (ref pic)

  • Pressure cook the soaked urad dhal, kidney beans along with 2 tblsp of unsalted butter, a tsp of kashmiri red chili powder, 2 crushed cardamom pods, 2 inch of cinnamon stick, 1 cup of water and 1 ½ large tomato puree (ref pic) for about 4-5 whistles

  • Release the pressure (ref pic) and grind it coarsely with mortar-pestle(ref pic) or mash it coarsely with potato masher and keep aside

  • Heat about 2 tblsp of unsalted butter into a pan and add the cumin/shahi jeera and allow it to splutter
  • Now add about a tblsp of ginger-garlic paste along with a tsp of kashmiri red chili powder (ref pic) cook well under medium flame until the oil separates (approx 2-3 mins)

  • Add the coarsely grounded dhal (ref pic) along with required amount of water and salt; Cook under medium flame until it become thicker

  • Towards the end, add about 2 tsp of crushed kasuri methy into the dhal with a tblsp of butter and turn off the flame

  • The healthy, tasty and buttery “DAL MAKHANI” is ready to serve
  • Serve hot with roti/chapthi/ jeera rice


  • You can add 3 tblsp of fresh cream towards the end; it is totally optional

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