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Introduction and History of Dal Makhani: The Creamy Comfort of Indian Cuisine

In the vibrant tapestry of Indian flavors, Dal Makhani emerges as a creamy and cherished masterpiece that has won the hearts of food enthusiasts across the globe. Originating from the heartlands of India, the history of Dal Makhani is a story of culinary craftsmanship, cultural richness, and the art of transforming simple ingredients into a delightful indulgence.

A Journey of Simplicity

The history of Dal Makhani traces its roots to the rustic kitchens of India, where simple ingredients were transformed into a culinary sensation. This dish, often referred to as “Maa Ki Daal,” celebrates the art of elevating the everyday through skillful cooking techniques.

The Melody of Ingredients

At the core of Dal Makhani is the melody of black lentils and kidney beans slow-cooked to perfection. Enriched with butter and cream, the dish gains a velvety texture and a symphony of flavors that exemplify the mastery of Indian spicing.

A Taste of Tradition

Dal Makhani carries cultural significance as a dish that embodies the essence of Punjabi cuisine. It encapsulates the generosity and warmth that Punjabi hospitality is known for, inviting you to savor a bowl of comfort and indulgence.

A Dish for Celebrations

Dal Makhani graces tables during joyous occasions, celebrations, and gatherings. Its creamy and flavorful nature makes it a staple that unites people to experience the richness of taste and tradition.

An Evolving Classic

Over time, Dal Makhani has evolved from a regional delight to a globally adored culinary icon. Its timeless appeal has made it a favorite in both traditional Indian households and international dining spaces.

Passed Down Through Generations

The history of Dal Makhani is one of shared recipes and treasured memories. As generations continue to relish this dish, they honor the legacy of home-cooked meals and the magic of simple yet exquisite flavors.


Dal Makhani isn’t just a dish; it’s a journey through India’s culinary heritage, a testament to the transformation of basic ingredients into a creamy symphony. With its origins in Indian kitchens and its presence on tables worldwide, this dish encapsulates both tradition and taste. As you savor the velvety lentils and aromatic spices, you’re not just enjoying a meal; you’re immersing yourself in the history, heritage, and culinary mastery that Dal Makhani brings to every soul-satisfying spoonful.

  • Serves: 1 People
  • Prep Time: 10 minutes (excluding soaking)
  • Cooking: 45 minutes
  • Difficulties: medium
Adjust Servings
For Cooking
  • 1 cup black lentils (urad dal soaked overnight
  • 1/4 cup kidney beans (rajma), soaked overnight
  • 2tablespoons ghee or butter
  • 1large onion, finely chopped
  • 1tablespoon ginger-garlic paste
  • 2large tomatoes pureed
  • 1 teaspoon cumin seeds
  • 1cinnamon stick
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 1/2 teaspoon turmeric powder
  • teaspoon red chili powder
  • teaspoon garam masala
  • Salt to taste
  • 1/4 cup heavy cream
  • Fresh cilantro leaves, chopped, for garnish
For Dressing
Nutritional Information
  • Calories
  • Total Fat:
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Total Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein:

Conclusion: Daal Makhani invites you to experience the luxurious comfort of Indian cuisine. Our recipe guide ensures that this beloved dish graces your table with authenticity. Whether you’re savoring the classic version or embracing the vegan alternative, Daal Makhani envelops you in a creamy, aromatic embrace that celebrates the art of slow-cooking and spice blending. Immerse yourself in the velvety lentils, aromatic spices, and the subtle richness of cream, and embark on a culinary journey that captures the essence of Indian gastronomy’s cherished treasure.

  • Mark As Complete

    Drain and rinse the soaked black lentils and kidney beans.

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    In a pressure cooker, add the lentils, kidney beans, and enough water to cover. Cook until they are soft and tender. Set aside.

  • Mark As Complete

    In a separate pan, heat ghee or butter. Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté until fragrant.

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    Add finely chopped onions and cook until they turn golden brown.

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    Stir in ginger-garlic paste and sauté until the raw smell disappears.

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    Add tomato puree and cook until the mixture thickens and the oil separates.

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    Add turmeric powder, red chili powder, garam masala, and salt. Mix well.

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    Pour in the cooked lentils and kidney beans along with their cooking liquid.

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    Simmer the daal on low heat for about 20-30 minutes, allowing the flavors to meld.

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    Stir in heavy cream, adjust salt if needed, and let it cook for a few more minutes.

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    Transfer the Daal Makhani to a serving dish.

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    Garnish with chopped cilantro leaves.

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    Serve with naan, rice, or roti.

Written by

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.

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