Daal makhni is a popular North Indian dish made with black lentils and kidney beans cooked in a creamy tomato-based gravy. Here is a recipe for daal makhni:


Best recipe for daal makhni-


1 cup whole black lentils (also known as urad daal)

1/2 cup red kidney beans (also known as rajma)

3 tablespoons ghee or oil

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2-3 green chilies, finely chopped

2 medium-sized tomatoes, pureed

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 cup cream

Salt to taste

Chopped cilantro for garnishing

Instructions daal makhni:

Rinse the black lentils and kidney beans in water and soak them overnight or for at least 6 hours. Drain the water and pressure cook the soaked lentils and beans with 4 cups of water for about 10-12 whistles or until they become soft and mushy. Keep aside. In a large pan or kadhai, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies and sauté for 1-2 minutes. Add the tomato puree and cook until the oil starts separating from the mixture. Add red chili powder, turmeric powder, and garam masala powder and cook for another 2-3 minutes. Add the cooked black lentils and kidney beans along with the water in which they were cooked. Mix well. Cook on low flame for 10-15 minutes, stirring occasionally. Add cream and salt to taste and mix well. Cook for another 5-7 minutes on low flame. Garnish with chopped cilantro and serve hot with steamed rice or naan.

Enjoy your delicious and creamy daal makhni!

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