Step by Step Procedure to Dal Makhni


In the vast and diverse landscape of Indian cuisine, few dishes are as beloved and iconic as Dal Makhni. This creamy, flavorful lentil dish has won the hearts of food enthusiasts around the globe. Originating from the Northern regions of India, particularly Punjab, Dal Makhni has transcended cultural boundaries to become a staple in many households and a favorite on restaurant menus. Let’s take a delightful journey through the recipe of Dal Makhni, exploring the ingredients, the cooking process, and the rich history behind this beloved dish.

The Ingredients:

At the heart of Dal Makhni lies a combination of lentils, primarily black gram (urad dal) and red kidney beans (rajma). The lentils are soaked overnight, a crucial step to achieve the dish’s signature creamy texture. Alongside the lentils, the recipe typically includes onions, tomatoes, ginger, garlic, and a medley of aromatic spices such as cumin, coriander, garam masala, and kasuri methi (dried fenugreek leaves). The secret to Dal Makhni’s richness is the addition of butter and cream, which elevate the dish to a level of indulgence that is simply irresistible.

The Cooking Process:

The preparation of Dal Makhni is a labor of love, with a slow-cooking method that enhances the flavors and textures of the ingredients. After soaking the lentils, they are pressure-cooked until tender, creating a velvety base for the dish. In a separate pan, a mixture of onions, tomatoes, ginger, and garlic is sautéed until golden brown, releasing a tantalizing aroma that permeates the kitchen.

The key to Dal Makhni’s depth of flavor lies in the slow simmering of the lentils in a concoction of aromatic spices. The addition of garam masala, cumin, and coriander infuses the dish with a symphony of tastes, while kasuri methi adds a subtle hint of bitterness, balancing the overall flavor profile. As the lentils and spices meld together, the magic begins to unfold.

The pièce de résistance comes in the form of butter and cream. Generous amounts of butter are stirred into the simmering pot, imparting a rich, silky texture that defines Dal Makhni. The final touch involves drizzling in the cream, creating a luscious finish that elevates the dish to culinary perfection. The slow-cooking process allows the flavors to meld and intensify, resulting in a dish that is not just a meal but a sensory experience.

The Rich History:

Dal Makhni has a storied history that traces back to the rustic kitchens of Punjab. Originally a humble dish prepared by farmers, it gained popularity and recognition over the years, eventually finding its place in the heart of Indian cuisine. Today, Dal Makhni is celebrated not only in India but worldwide, a testament to its universal appeal.


Dal Makhni is more than just a dish; it’s a celebration of flavors, a journey through time, and a symbol of the rich tapestry of Indian cuisine. Whether enjoyed with naan, rice, or a side of pickles, Dal Makhni continues to captivate taste buds and create lasting memories around dining tables. So, the next time you embark on a culinary adventure, consider delving into the world of Dal Makhni—a dish that encapsulates the essence of Indian gastronomy.

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