3/4 – cup whole urad (whole black lentil)

1/4 cup – rajma (kidney beans)

3 tbsp – butter

1 tsp – cumin seeds (zeera)

2 green chilies – cut lengthwise

1″ piece cinnamon

2 – cloves

3 – cardamom

1 onion – finely chopped

1/2 tsp – ginger-garlic paste

1 tsp – chilli powder

1/4 tsp – turmeric powder (haldi)

1 1/2 cups – fresh tomato puree

1/2 cup – fresh cream

salt to taste

1 tbsp – fresh cream for the garnish



  • Clean, wash and soak the whole urad and rajma overnight.
  • Drain, add 2 cups of water and salt and cook on low heat till overcooked or alternatively pressure cook till done.
  • Mash the dal well and keep aside.
  • For the tempering, heat the butter in a deep pan and add the cumin seeds.
  • When the cumin seeds crackle, add the green chilies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown.
  • Add the ginger-garlic paste,chili powder, turmeric powder and tomato puree and cook till the mixture leaves oil.
  • Add the dal, salt and little water if required and simmer for 10 to 15 minutes.
  • Add the cream and mix well.
  • Cook on low heat for further 2 to 3 more minutes.
  • Burn the charcoal on fire.
  • Place a foil on the dal makhani, keep the burning coal, pour few drops of oil.
  • Place the lid tightly to allow the smoke to incorporate in the dal makhani.
  • Serve the dal makhani garnished fresh cream.