Dal Makhani Recipe


Punjabi food is healthy and full of rustic flavour. The tradition of cooking in group of people ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a abundance of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious. The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged. So here is the recipe of Dal Makhani:


  • Whole black gram (sabut urad) 1/2 cup
  • Red kidney beans (rajma) 2 tablespoons
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Ginger chopped 2 inch pieces
  • Nutralite Butter 3 tablespoons
  • Oil 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Garlic chopped 6 cloves
  • Onion chopped 1 large
  • Green chillies slit 2
  • Tomatoes 2 medium
  • Garam masala powder 1 teaspoon


  1. Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
  2. Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in Wonderchef Secura5 Pressure Cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
  3. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
  4. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
  5. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
  6. Simmer on low heat till the dals are totally soft and well blended.
  7. Serve hot.