Dal Makhani, Punjabi Style
Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).
- 1/2 cup whole urad dal
- 1/8 cup red kidney beans (rajma)
- 1 tsp ginger grated
- 1 green chili, finely chopped
- 1/2 tsp turmeric (haldi)
- 3/4 tsp salt
- 1/2 tsp mango powder (amchoor)
- 1/4 tsp garam masala
- 1/4 cup cream
For Seasoning
- 2 tbsp ghee, clarified ghee
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 3 whole dried red chilies
- 1/4 tsp red chili powder
- 1/2 tbsp ginger thinly sliced
Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
- Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.
- Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
- Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.
For Seasoning
Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
- Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
- Garnish with shredded ginger.
Serving suggestion, taste best with Naan, or Tandoori Roti
Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe
Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months. It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.Step 1: Preparation of Ingredients:
Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.Step 2: Cooking the Lentils:
In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.Step 3: Preparing the Gravy:
In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.Step 4: Adding Tomatoes:
Once the aromatics are sautéed, it's time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.Step 5: Cooking the Lentils with Gravy:
Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.Step 6: Adding Cream and Butter:
To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.Step 7: Garnishing and Serving:
Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.Tips for Making Perfect Dal Makhani:
- Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
- Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
- Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.
Variations of Dal Makhani:
- Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
- Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.
Benefits of Including Dal Makhani in Your Diet:
- High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
- Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
- Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.
Frequently Asked Questions (FAQs) about Dal Makhani:
Q: Can I make Dal Makhani in advance?
A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.Q: Can I freeze Dal Makhani?
A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Q: Is Dal Makhani gluten-free?
A: Yes, Dal Makhani is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease. For more delicious Indian dal recipes, visit Manjula's Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals. For more delicious Indian recipes, check out Manjula's Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.Comments
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Naan - Oven Baked Flat Bread - Manjula's Kitchen - Indian Vegetarian Recipes
April 3, 2020 at 11:53 am[…] naan with popular dishes like Dal Makhani, Palak Paneer or any vegetable […]
RaeAnne
December 28, 2016 at 6:23 pmAuntie, thank you so much for this recipe! This was my first time making dal makhani, and my daughter and I loved it. I am excited to try many more of your recipes.
shikha
September 20, 2015 at 9:59 amt didn’t turn out as expected.. why u didn’t use onion in tadkA
Manjula Jain
September 21, 2015 at 5:22 pmShikha, personal preference
SB
January 3, 2014 at 5:38 pmNamaste Manjulaji
Really enjoy your recipes, tips and videos. I want to try out the recipe for Dal Makhani. I see two ingredients listed: garam masala and amchur. Where do they get added? In the pressure cooker or later during the ‘final tadka’ stage. Could you please clarify? Thank you, SB
Manjula Jain
January 3, 2014 at 6:46 pmSB,
Later just before tadka
misbah
January 15, 2016 at 9:45 amHi aunty, Can you please tell me how to make season ka saag
Manjula Jain
January 15, 2016 at 12:35 pmmisbah, check this link https://manjulalive.wpenginepowered.com/sarson-ka-saag-mustard-greens-and-spinach/
Uma Nambiar
October 17, 2013 at 10:27 amHi Manjula,
Thanks a lot for sharing this recipe. Had this recipe prepared twice.
Jared Bernard
August 23, 2013 at 7:30 pmYour website is fantastic! My sweetie and I love dal makhani and have had it many times. The blend of creamy dal and spices is absolutely heavenly. Thank you for all the terrific recipes!
Yasmin
January 31, 2013 at 9:19 amHi Manjula Aunty, Thanks a lot for the nice recipes I got to know few days ago. I made the bhel puri, the toovar daal, the cilandro chutney, the tamarind chutney and aloo baigna. They all came out very nice. Please could you tell me how much ml is a cup because I have different sizes of cups. Thank you again for sharing your recipes with us. God bless you
rabiavernon
June 30, 2013 at 4:24 amHi Yasmin,
I was figuring this out the other day and it turned out to be 250ml’s per cup
Hope this helps 🙂
Rabi’a
Andy
January 10, 2013 at 12:10 pmManjula, hi — this sounds delicious! I love Dal Makhni and would enjoy making it. Is there an alternative method to cooking it without a pressure cooker that you could recommend. I don’t own a pressure cooker. For example, cooking it overnight in a slow-cooker perhaps?
Thanks
Manjula Jain
January 10, 2013 at 5:58 pmAndy,
Pressure cooker is a quick way to make you can do without it will take more then two hour of cooking time.
NG
April 21, 2015 at 11:35 amAndy,
Yes, cooking overnight in a slow cooker will give perfect results!
James
December 6, 2012 at 4:14 pmOh mercy sister! Thank you so much for sharing this recipe! So Delicious! When I ate it combined with the Tandori Roti, I wept for joy! Oh! God bless you.
Harpreet
November 16, 2012 at 8:18 amManjula aunty,
Pla tell me is it sour cream? And if I don’t get cream,what can I replace cream with?
Manjula Jain
November 16, 2012 at 11:21 pmHarpreet,It is not sour cream, heavy crean available in every grocery store.
Rajesh
January 4, 2013 at 8:09 amIf you don’t cream, there are some pseudo creams made out of soy, I think
Julia
November 12, 2012 at 8:04 amManjula,
I’ve been watching your videos and cooking your recipes for several years now and just want you to know how much I love what you do. As a lifelong vegetarian, I really appreciate your videos and your obvious love of cooking. Keep it up!
Hemalatha
June 17, 2017 at 7:20 pmI have been watching ur video for the last 8 months. I love ur video demo and the dishes. Today I tried yr bread pakora recipe and it came out very well. Crispy n tasty. Tk u.
Francesca
September 11, 2012 at 6:09 amHi,
I cooked it today and I’m enjoying it right now…i like it alot! Thanks for the recipe!!
Steve Young
June 9, 2012 at 9:00 amManjula,
Before I found you I used to buy a Dal Bukhara it is rich and dark. I have searched your site and not found this dish. Do you know of it?
The one I bought was in a MRE package (Meals Ready to Eat) you just opened it and microwaved.
I know with your help we could make it.
aisha
April 13, 2012 at 12:22 pmhello manjula I love all of your recipes. My question is do we have to use a pressure cooker? I dont have one
Manjula Jain
April 14, 2012 at 12:29 amaisha
You can cook without pressure cooker, cooking time will about 1 hour or more.
sukanya
August 3, 2012 at 9:45 amhi manjula sunty,
i hv cooked some of your recepies and they tasted realy gud.In case of dal makhani ,i wanted to know if I can Use whole moong instead of urad dal?
ritika
March 13, 2012 at 12:55 amplease suggest which cream 2 put..in and if cream is not available thn can v use malai.??
Manjula Jain
March 13, 2012 at 3:45 pmRatika, Malai will be the same.
Roma
February 7, 2012 at 3:11 amDear Aunty,
I love all your recipes and have tried a few which came out to be very perfect and delicious. For dal makhani, i want to know which cream is used . Also I bought Nestle cream , but i think that is used for cakes, can i use the same in dal makhani.
plz. reply. Thankyou.
Richard
November 21, 2011 at 8:15 amI was quite disappointed with this one. Makhani is one of those precarious preparations whereby one can invest a lot of effort and get back nothing.
The cream element and the end of the recipe negates many of the strong spices and really closes the envelope on your efforts. But when you get it right, you know it.
Manjula is the Queen of Indian Vegan. And I mean that. And so do my housemates. 1/3 of my main meals are Manjula curries. (thank you Manjula!!!)
My last dish before I left India from Punjab was this Dal and it was nothing short of a masterpiece.
Try this-
Pre- soaked: (12+hr) 1/4cup Rajma 1/2cup urad dal
w/2.5cups water + 1/2 tsp salt 1/4 tsp bicarb soda
Pressure Cooked: 30min (have patience)
For Takda
– 2 tbs ghee
– 2 green chilies slit (w/seeds, c’mon guys!)
– 3 teaspoons garlic/ginger paste
– 1/3tsp grated ginger
– 3/4tsp cumin seed
– 1/4tsp asafoetida
Let simmer 5min, add-
– 2 (two) FINELY chopped onions, till brown
Add-
– 1 1/4 cup tomato paste
– 2 1/2 tsp ground coriander
– 1/3 tsp tumeric
– 1 tsp chili powder (or according to taste)
Cook and combine the Takda slowly, 30+min w/cover then add:
– 1/2tsp amchoor powder
– 1/3tsp garam masala
– 1/4 cup cooking cream
– 2 tbsp pure butter
Cool and let marinade for 24+hrs in the fridge (mash a little bit) then re-heat with butter, peanuts, cashews, pecans, your choice )
Makhani is one of those ones you never forget if you do it right.
END FACTORY FARMING!
VEGETARIAN-
Jaya
November 21, 2011 at 5:20 pmGook looking recipe. I’m with you on end factory farming. There’s no need to eat animals. Maybe 1,000,000 years ago it was different, but not any more! The Indian vegetarian diet is nutritionally complete.
Jaya2
November 22, 2011 at 12:16 amIt was strange to see a comment with my name and very similar views as well 🙂
Mindy
September 20, 2011 at 10:17 pmI doubled the recipe and used 8 cups of water. It was awful. I also used lactose-free milk and vegan butter instead of cream and ghee because my boyfriend is lactose intolerant. The spices were good but it was just too watery. I’m very sad because I wasted so much food. If I were to double the recipe should I use less water next time?
Jaya
September 21, 2011 at 6:30 amMindy, In my opinion I would suggest making a single recipe first to see
a) how you like the flavor, and
b) work out any glitches on a smaller amount.
Sorry to hear it didn’t work out. Doubling recipes can be tricky sometimes.
Liane
September 22, 2011 at 4:08 amI agree Jaya… Some recipes are not made to be doubled – especially in baking for some reason. And I also don’t understand why people blame the recipe but then say “I changed this,this and this”. Lactose free milk is thin – this recipe calls for cream and since cream in this case is used as a thickener, no wonder it turned watery. She might have saved this by adding some more plain cooked dal to it.. That might have helped.
Also I think sometime dals can be tricky and you might have to use more or less water and that this recipe is a guide.
Jaya
September 22, 2011 at 5:25 amHi Liane, I think this is not a good recipe for a novice. Dal makhani is a more intermediate recipe. After one has cooked dals for a while you know what to look for and can sense if the recipe is moving in the right direction.
Agree too that switching out the cream and butter will change/texture and overall characteristics of the taste a lot.
Mindy
September 27, 2011 at 5:31 pmThank you for the advice, Jaya. You are kind and helpful.
Vani
November 22, 2011 at 10:37 amMindy, sorry to hear that it didn’t turnout as you expected. Actually this is a very easy dish to make.
I use 1 cup of urad and 1/4 cup of kidney beans. soak them for 18 hours. drain the water. Add1/2 cup of water and pressure cook (if you have one)the lentils. if not boil the lentils in some water but don’t add too much water. After soaking for 18 hours, they become quite soft and it doesn’t take that long to cook. Good luck 🙂
Vani
mcalpine622
August 30, 2017 at 2:42 pmI did the same thing, but simply drained the excess liquid in a sieve, cooked a bit more and everyone loved it! Would be good to know how to prepare double or triple the amount with advice on just how much liquid to use. Manjula?
DAL | Materials Find
July 27, 2011 at 6:18 pm[…] dal manjulaskitchen.com […]
naseema
June 24, 2011 at 1:46 ammanjulaji,pls reply my question.what is this whole urad dal making dal makhni? i am a keralite.where should i get that ?mango powder and chat massala are same ? pls reply soon.
sarah
June 25, 2011 at 8:26 pmurad dal = ulutham parippu in tamil; I’m afraid I don’t know the malayali translation of it….Uzhunnu parippu? something like that. Hope that helps. The thing is, you need… urad sabut, which is WHOLE urad – not the dry kind – so you need the urad dal to be black in colour, not the white kind that might be used in a tarka for aloo podimass, etc. mango powder is not the same thing as chaat masala.
nadeera
September 16, 2011 at 8:08 pmnaseema,
urad dal is uzhunnu parippu. the one used here is whole uzhunnu with skin.it is black in colour. it is not easily available in kerala. i got it once from reliance fresh. but it was not very good quality.now i request my cousins to get north indian items like these from bangalore or madras .
Richard
November 21, 2011 at 9:29 amI too had trouble finding Urad.
“Urad” dal is a white-eyed black pea, otherwise known as black lentil. It took me over 2 years to find a reliable source (To make myself the perfect Dal Makhani, which I love). I buy 1kg (2lb) for $8.50AUD, from my local Indian grocer. (He also makes an awesome Mango Lassi!!)
The best policy is to find a true Indian who knows what “Urad” is.
The beauty of buying from locals instead of the multi-conglomerate trash corporate purveyors is that you get what you pay for. No GM, totally wholesome fresh veggies and pulses for super-cheap. The way it should be.
“Food for profit? What the F * C K?”
Get into it!
Vani
November 22, 2011 at 11:06 amNaseema,
when you go to the home page on this web site. on your left you will see the menu Videos & Recipes. Below videos and recipes you will see the word ‘grains’. Under grains you will see photos of all the grains that Manjulaji uses. Here you will see the photo of urad. The black one is what is used in this recipe of Dal Makhani.
Hope this helps…
Vani
Gurpreet
June 12, 2011 at 6:09 pmNice post. I love dal makhni, but as I am weight conscious i like to cook it diet style. Check the recipe for diet style dal makhni here – http://www.gdayindia.com.au/dal-makhani-diet-style
Hina
June 7, 2011 at 11:58 amIf you don’t have time to soak the dal overnight…how long do i have to cook in the cooker?
Sandi
May 13, 2011 at 2:00 pmHello Manjula! Thank you for another fantastic recipe! Really all of your food is so delicious 😉 Are the red chilies in this recipe fresh? Or are they the dried kind? Thanks.
Manjula Jain
May 13, 2011 at 2:38 pmSandi,
These are dry red chilies.
Mia
April 29, 2011 at 5:01 pmHi Manjula,
Can this recipe be made in a regular pan instead of a pressure cooker?
Thank you!
Mia
Manjula Jain
April 29, 2011 at 11:52 pmMia,
It will take about one and half hours of cooking.
wharris
March 22, 2011 at 7:03 pmHi,
I love this website!!!!! The instructions for this recipe were a bit tricky because in the video 3 cups of water was used, but the written instruction call for four. I can definitely say four cups is too much.
Thanks
Kim,Scotland
January 4, 2011 at 10:05 amI am enjoying learning so many new recipes. I am having trouble finding hing – is there anything I can use instead or can I just leave it out?
Love2cook
February 9, 2011 at 4:10 pmHi Kim,
I don’t have hing either, but I know it won’t make much difference in the taste. Hing is usually used in Indian food to eliminate gas in the stomach since lentils are gaseous.
Shail
January 1, 2011 at 11:02 amManjulaji,
Can I use U.S measuring cups and spoons to follow your recipes?
Thanks!
Shail
Manjula Jain
January 1, 2011 at 5:03 pmShail,
Yes,
Mazee Africa
December 23, 2010 at 9:58 amBhabhi,
Do you have to add Hing we don’t use it so is there any other alternative please let me know bye
Haneeda
December 17, 2010 at 3:01 pmMs.Manjula,
Can u pl. tell me what brand/model pressure cooker u are using in this video.Thank u so much!
Vidya
December 16, 2010 at 11:34 amHi,
Cream means sour cream …Which we can find in walmart.please clarify. thank you.
Manjula Jain
December 16, 2010 at 3:27 pmVidya,
Sout cream and heavy whipping cream are different.
Vidya
December 17, 2010 at 11:36 amThanks for reply … so we need to by heavy cream.plz reply .thanks
Jaya
December 16, 2010 at 5:28 pmVidya, you need to go the milk section of Walmart and look it. It’s liquid like milk, but has more fat and cream in it. Don’t confuse it with sour cream!
Ask a store attendant for help if you need it.
Sara
January 7, 2011 at 5:10 amVidya, in London it’s called single/double cream. They sell it like in small yogurt pots on the milk/yogurt section. I normally use single cream for pasta and cooking in general. Double cream is higher in fat but yummy in deserts XD.
Thank you for the recipe Manjula, it’s lovely!
D.Radha Iyengar
December 10, 2010 at 12:11 amHello Madam
I love your recipes its really yummy Yummy. And also would like to thank you very much .
Thansk and Regards
D.radha
avani tiwari
November 29, 2010 at 3:18 amthanks didi
Suha
November 19, 2010 at 8:33 amCan i use butter instead of ghee. i dont get ghee here and the butter i get here is not unsalted. so unable to make ghee.
Manjula Jain
November 19, 2010 at 8:36 pmSuha,
Ghee or butter both will work.
Liane Albert
November 13, 2010 at 10:39 amKoki,
I hope that you don’t mind me adding my input to this – you could try fresh tomatoes in the begining but it’s the cream that give the extra “kick” or layer to this recipe. I guess that you could try some fresh curd but the cream is what gives it that true texture and taste that makes this dish extra special. Go ahead and try something else if you want but any substitutes wouldn’t make it the same as the recipe Manjula has given. Only reason I know this is that I’ve tried. I ran out of cream one day and went without it and it just was not the same. Not sure if it’s dietary concerns or other that you have for not using cream but I just thought I’d let you know my experiences with it and how it turned out without it.
Good luck,
Liane
koki d
November 12, 2010 at 6:31 pmthe dal makhani came out good with the partial blending
however very hesitant to use heavy cream would u consider
fresh tomatoes at the start then when u blend or mash part of it
the consistency thickens what are your thoughts Manjula ?
P.S. great web site learned a lot
Mazee Africa
November 9, 2010 at 9:29 amBhabhi
Where do you get mango powder I never heard of it please reply
Mazee Africa
November 9, 2010 at 9:34 ami am from africa to i speak kiswahilli
hina
November 30, 2010 at 10:34 amwhere in africa ?cos i am from there too. Jambo sana .
Raj
October 27, 2010 at 6:58 pmNamaskar! Thanks for sharing the recipies.I am bachelor and find your site especially videos very useful. Lots of punya to you for this generous initiative and coming forward to share. God bless you!
Eden
September 24, 2010 at 9:36 pmI just made this dish following the recipe and mmmmmm… it is so good. Just like how we get it at the restaurant. Thanks Manjula for the delicious recipe!
Sophia
September 21, 2010 at 9:00 amthx so much 4 quick reply…shall i soak it 4 less time?
thx again
Sophia
September 21, 2010 at 7:00 amhi …
thx 4 ur wonderful recipes….
can i use split urad dal in stead of whole in dal makhni???
i by mistake purchased split ones yesterday n opened it a while ago… 🙁
pls reply
Manjula Jain
September 21, 2010 at 7:53 amSophia, It will work.
Susanne
August 31, 2010 at 11:42 amLeanne,
the options to replace ghee could also be vegan butter (for the flavour) or margarine, if you are interested
Liane Albert
August 31, 2010 at 7:20 amSuzanne,
Just out of curiosity – what do vegans normally use as replacements for butter(ghee) and cream?
Manjula is right – you can use the oil in place of the ghee but if it were me, I’d use as little as possible because the ghee, in terms of this recipe, gives it an added special flavor or layer of flavor as opposed to just using it as an ingredient to fry the spices in. As for the coconut milk – I guess you will just have to just try it – coconut milk isn’t as thick as heavy cream so maybe coconut cream? Is there anything else you can try for a substitute other than coconut for the heavy cream? Again as well, the cream adds a specific flavor to the recipe also. Good luck – let us know how it turned out!
Susanne
August 31, 2010 at 11:39 amLeanne, Hi, usually, to replace cream in a recipe, I would use either coconut milk/cream, soft tofu, or there is also a cream-like soy product made by Belsoy – comes in a small carton and is called a ‘creamy soya preparation for cooking’. This product is organic and has a pleasant taste, very similar consistancy as cream.
Susanne
August 30, 2010 at 5:20 pmHi Manjula – I love this recipe, but I am vegan. do you think I could replace the cream with coconut milk and the ghee with oil?
Manjula Jain
August 30, 2010 at 5:31 pmSusanne,
Try it.
Michelle
August 29, 2010 at 4:45 amHi Manjula,
I made this following the typed recipe and it was very disapointing as it was very thin. Not at all like the creamy dal in your video. When I watched the video again it seems that you say to add three cups of water not the four cups as printed in the recipe. Could you please clarify and amend the incorrect recipe.
Thank you.
Shazia
July 1, 2010 at 12:23 pmtried out this recipe it turned out fantastic thank you so much for posting this keep up the good work
Liane Albert
May 29, 2010 at 11:32 amCatherine,
I’m married to an Indian as well and have been for ten years – I was in your shoes for quite some time but cook Indian 80% of the time.
Would love to correspond with you – please write to me at lianealbert@gmail.com – it would be great to hear from you, trade stories and recipes.
Good luck with cooking – it’s a piece of cake once you get the hang of it and I have some other tips / hints to help you along as well.
Looking forward to hearing from you soon!
Liane
Catherine
May 28, 2010 at 5:38 amNamaste Aunty,
I am an Australian who has got married with an Indian man and THANK GOD for you as I can now cook some dishes for him!! Coming from Australia I couldnt cook very much vegetarian food and the poor guy was living on scrambled eggs and Maggi noodles! Your recipes have helped us alot and are really very yummy and well presented. Thankyou again from my husband also, and keep posting more and more 🙂
Sherly
August 30, 2010 at 7:26 pmHi Catherine,
from where about in Australia?
I am an Aussie too…..
Kelly
May 20, 2010 at 4:43 pmLooks delicious, Manjula!
If I wanted to reduce the fat, should I use half and half or whole milk instead of heavy cream?
beverley
April 25, 2010 at 12:39 amHi Manjula,
Thank you for all the wonderful Indian recipes. I am new to Indian cooking, but thanks to your recipes and videos, I am really loving it. Everything of yours that I have tried so far has turned out so well. You’re a great teacher.
My question is, if I don’t have a pressure cooker, how long should I cook the lentils?
Thanks!
Inakshi
April 12, 2010 at 10:53 amDear Manjula aunty,
Thank u for ur recipes, its really simple & nice, easy for singlets to make. I tried this recipe with variation with other normal dals coz i dint have what was needed :), but it tasted gr8! Thank you again…
sripushpaa ramachandran
April 7, 2010 at 4:07 amdear madam
dal makhani is an excellent dish. so tasty
thank you very much for your video
Munna
February 24, 2010 at 1:36 pmHallo Manjula ji,
I must say..your recipes are easy and excellent and with videos its even more easy to see how easily you make your dishes and this makes us realise that cooking is quite easy and I have tried quite a few of them and I love them…no garlic and no onions..exactly the ones I have been looking for ! Thank you so much..!!
Sujaa
February 16, 2010 at 9:23 pmHi Manjula Aunty…
Your recipes are great and tastes wonderful. I made the Cabbage Pizza which came out well and tasted good too. I do many of your stuff and my hubby loves it. Thanks for your recipes.
Great work aunty,
Vika
February 4, 2010 at 4:59 amHello, Manjula! Thank you for your recipes. I am not Indian, but I love indian food. Your chole palak is very good.
I have a question — can I use split black lentils (split urad dal) to the same effect for this recipe?
Thanks!
Ritu
February 2, 2010 at 1:04 pmCan we use any substitute for cream in this recipe? Please let me know.
Michael
January 8, 2010 at 3:00 pmVery clear and interesting. Nice to be able to see a professional at work! Thank you Manjula.
nanu
January 3, 2010 at 6:41 amhiiiiiiii
this is a great website to learn different dishes quickly and easily manner.
thanks manjula
swagatika
December 14, 2009 at 12:53 amTHIS SITE IS REALLY GREAT. I MADE BESAN LADOO, RASGOLLA AND GOL GAPPA FROM THIS SITE AND ALL CAME OUT REALLY GREAT. THANKS
Raj
November 25, 2009 at 9:38 pmwe are very thankful to you for telling the procedure of recipies.
We wish good luck.
Rosa
November 16, 2009 at 4:09 amI absolutly love this site!!!! I am from Italy and I love indian cooking
I’m gonna learn everything, thank you Manjula!!!!
ayushi
November 9, 2009 at 9:33 amHi Manjula Aunty,
Hats off to you…trust me ur recipes are too good m living abroad since two yrs n we dnt get khoya n all here but i tried ur recipes n it came out so gud tht evry one loved itt..
thanku so much.
Andrew Hammond
November 5, 2009 at 11:39 amThe mango powder is hard to get (I found it at indiablend.com online), but it is critical to the flavor of this recipe. I’ve made it twice. Once before I had amchoor, and it was good, and the second time after I’d got the amchoor and it was fantastic.
Vicki
November 2, 2009 at 11:54 amAuntji,
Excellent recipe I loved it. Thanks
Sarada
October 27, 2009 at 11:03 amHi Manjula,
What is the cream name and where can I buy that?
Manjula Jain
October 27, 2009 at 12:07 pmHi Sarada,
any brand cream will work.
fan
September 30, 2009 at 3:11 pmLove your recipes… thanks
Dylan (London)
September 29, 2009 at 3:19 pmHi Manjula, just discovered your website while looking for a recipe for Dal Makhani, I have only ever had it in a fast food chain Tiffin Bites in London, but you have encouraged me to try cooking it tomorrow!
Kavita
September 18, 2009 at 7:37 pmHello Manjulaji,
What can I use as a substitute for cream?
Manjula Jain
September 18, 2009 at 8:57 pmHello Kavita,
I have tried this making without cream, does not taste good only other way to add lot of butter.
Priya
August 27, 2009 at 11:38 pmHi Manjula aunty, I like all your recipes. I have also tried some and it had come out very well. Aunty can i use split urad dal instead of the whole ones because we don’t get whole ones here…. i have searched most of the supermarkets in Dubai.
Asmi
August 12, 2009 at 1:12 pmI like all your recipes. I don’t miss even a single one. But my question about this recipe for Dal Makhni Is: Where to get cream from since we don’t get “malai “in US? what cream to use?
Also if you can include in your every recpie where to buy kind of instructions, this will make some of your viewers like me really
task easy. Rest I will say you really ROCK Aunty…This is a gr8 show and fabulous job that you are doing…
Andrew
October 15, 2009 at 12:30 pmI’ve found hard to get spices and other non-perishables at http://www.indianblend.com/.
neelu
October 19, 2009 at 7:40 pmyou can use heavy whipping cream.
vimi
October 27, 2009 at 9:14 pmYou Can use fresh cream ..u can easily get in any supermarket.
The Doc
July 31, 2009 at 6:49 pmThank you Manjula,
I made Makhani Dal tonight and it was really good. I use your site often to get ideas, and it always sparks great ideas.
However I would also like to take this time in correcting Mahua and few of the other’s comments. Working women are not the only one’s using Manjula’s site. Men like myself whom love to cook also use the site aswell.
stylelistroom
July 14, 2009 at 2:01 amThank yo use much for all the effort you make to help us cooking.
stylelistroom
July 14, 2009 at 1:50 amThanks for all recipe you are very generous women god bless you.
Neel Kamal Sharma
July 13, 2009 at 11:33 pmHello Manjula Aunty,
I made dal makhni and it was realy realy very tasty. i didn’t know cooking at all, but after watching ur site, i learned a lot. Thank you very much aunty.
chandni deliwala
July 5, 2009 at 4:58 pmi was looking up something new recipe because of,i can make quick recipe my self everything.And i have got from you.i have learnt a lot from you. thanks a lot
Gina
June 30, 2009 at 3:36 pmHello Aunty ,
You make it so..easy to learn for us. I tired lot’s of recipes form your web.. like Kofta, Rajama, and many others and i loved it comes out soo good my family enjoyed very much THANK YOU SOO MUCH FOR YOUR RECIPES KEEP POSTING PLEASE.
Ruchi Gupta
June 27, 2009 at 1:38 amHello Manjula g, yesterday I tried ur daal makhani recipe and it was amazing… My husband and friends liked it a lot. Thanks a lot for sharing nice recipes 🙂
Reshma
June 16, 2009 at 6:29 pmDear Manjulaji
Thank you so much for your recipes. I turn to you as I would to my mother to cook delicious dishes for my husband. I have learnt a lot from you. God bless you and may we get to learn a lot more from you.
Thanks
mehar
May 22, 2009 at 7:29 amthank u for a wonderful recepies and helping young ladies like us
VA
May 20, 2009 at 2:53 pmHello,
Can u pls tell me any alternative if i dont have cream ? Can yogurt be used in place of cream?? pls reply.
Thanks.
Jaya
May 22, 2009 at 10:37 amYou can use milk if you don’t have cream.
Preeti
June 16, 2009 at 7:24 amtry using thick curd
Mahua
May 8, 2009 at 7:42 amHello
I have been a silent admirer of your site for the longest of times… have tried alu gofi, rasogollas, rajma and many others…
While I was looking up dal makhani recipe… I just thought its not fair to learn so much from my unknown benefactor without so much as a word of thanks! So…
THANK YOU VERY MUCH.
You dont know what a big favor you have done to millions of us, working women looking for quick recipes, by creating such a wonderful website.
THANK YOU 🙂
sonu
May 6, 2009 at 6:14 amDear Aunti ji –
i’m a new mother and have decided that i need to learn how to cook for my childs sake! thank you for your recipes. Question about dal makhani — do we discard the soaking water or do we keep the soaking water to use in addition to the 4 cups added to the pressure cooker?
Nittu
April 27, 2009 at 9:47 amI tried this recipe…it comes super…i replaced milk instead of cream.Thank you ji.
Udaya
April 13, 2009 at 4:26 amHi Aunty,
What cream did you add in the end for Dal Makhni? You said heavy cream, how can I prepare this cream.
All your receipies are very nice and thank you very much for sharing these nice receipies.
Udaya
Susan
March 30, 2009 at 6:56 pmhello,
Would you tell me what kind of pressure cooker that is? I have always wanted one but have been afraid of them, having heard even expert cooks tell stories about them blowing up!
Yours looks so simple and safe. What make is it? (if you are allowed to say).
Thanks, Susan
NIdhi
March 23, 2009 at 8:35 amNamaste aunti,
meene aap se bahut kuch banana seekha hai…thanks a lot for that. I have a question, do we also have to soak the dal with rajama or is it ok if i just soak the rajama for 8 hr as i forgot to soak the dal 🙁
Thanks in advance.
Manjula Jain
March 23, 2009 at 1:06 pmHello Nidhi,
Soak rajma and dal both.
shifa
March 17, 2009 at 6:38 amaunty,
cooking was a greek n latin to me..but with ur help i did wonders..:)..thanks for shairing ur cooking knowledge with us….
aunty cud u tell me what kinda cream is tht which u use in dal makhni…is it sour cream or what????plz help…
lakshmipriya
March 7, 2009 at 7:08 amhai aunty,
what kind of cream it is?
i mean, is it heavy whipping cream?
can i add milk and corn starch instead of cream?
Manjula Jain
March 7, 2009 at 7:56 amHi Lakshmi,
You are the cook, make the changes you like that is the best part of cooking.
Jaya
March 7, 2009 at 1:00 pmI use light cream from the dairy section of the grocery store. You can use heavy/whipping cream, but it is almost double the amount of fat.
Siya
March 3, 2009 at 1:34 pmHi,
Thanks for the easy-delicious recipe. I tried the Dal Makhani, and it was excellent. But it took way more than 8 hours to soften; more like 24 hours. Is there a way to expedite the process?
Siya
Jaya
March 3, 2009 at 4:55 pmDo you have a pressure cooker?
Siya
March 7, 2009 at 2:25 pmYes, but I’m referring to the initial soaking in water where the dal is suoopsed to become real soft.
Jaya
March 7, 2009 at 6:17 pmI soak the dal overnight, which from evening until the next day when I cook it is about 12 – 14 hours. ALSO, I put the dal in hot water when I start the soaking. Try hot water to start the soak.
Further, I see no reason why split urad wouldn’t work just fine also.
Gayatri
March 8, 2009 at 3:25 amSoak the beans in a flask adding hot water and they will be soaked in say 4 hours.
morgan
March 8, 2009 at 10:24 amthere is a faster way of soaking the beans… I use it quite often… Bring the beans to a boil, turn the heat to low and simmer for 2 minutes. Turn off the heat and let the beans sit, uncovered, for 1 hour… you can do (speed-soak) all beans this way. Enjoy!
radha
February 23, 2009 at 4:50 amDear Manju Aunty,
In Dal Makhani I could like to know why you have not added cream.
Jaya
February 23, 2009 at 6:43 amCream is in the ingredient list. Look at it again.
jyoti
January 9, 2009 at 7:21 amhi Manjulaji
namaste, i made dal-makhni with Naans, it was very delicious and tasty. my family liked it very much. I learn t from u – mohanthal , -it was excellent then from ready made sweet shop. i cooked naan in pizza plate, it was nice and ready to eat. Even on next day , after warm in the microwaves it was still good.
thank for your recipes.
Rowena
November 12, 2008 at 6:24 pmHello Manjula Auntie,
Thank you for the lovely recipe. How would a typical Indian menu that features dal makhani look like?
Regards,
Rowena
Dal Makhani Recipe (Kali Dal) - Buttered Black Gram Beans | Apple Pie, Patis, and Pâté
October 23, 2008 at 8:24 pm[…] A cooking video from Manjula’s Kitchen Similar Posts […]
Annette
October 17, 2008 at 8:03 pmI finally made this (with white whole urad dal) and it is fantastic–really delicious. now I want to try it with the dark dal. Thank you!
Manjula Jain
July 29, 2008 at 4:18 pmHello Nidhi,
in US grocery stores you can find the cream in the same section as milk under heavy cream or whipping cream eather one will work.
Nidhi
July 29, 2008 at 3:34 pmWhich cream we use for curries?How to find this cream in US grocery stores?
Manjula Jain
July 14, 2008 at 6:37 pmHi Annette, there is no reason not to use whole white urad dal, it will taste little different but it should taste good and thats what you are looking.
Annette
July 14, 2008 at 4:57 pmHi, Mrs. Jain– Can I use *whole* white urad dal? Or does it need to be the black kind? Thanks! Annette
tam
July 11, 2008 at 11:24 pmDal bukhara is jus a name given to dal makhni …!!Its all the way same .So relish & enjoy yr version of dal bukhara 🙂
Jaya
July 11, 2008 at 7:22 pmI did a little web searching. The “famous” Dal Bukhara is, as Priyanka says below, simply the Bukhara Restaurant’s version of Dal Makhani.
The restuarant has very good reviews on the web. If anyone’s going to Delhi and is interested in checking is out, this restaurant is located at: The Maurya Sheraton, Diplomatic Enclave, New Delhi.
🙂
Priyanka
July 10, 2008 at 7:28 pm“dal bukhara” is the speciality of Bukhara restaurant in delhi. Bukhara is the best restaurant in India.
Its ideally the same recipe just the customised name.
Manjula Jain
July 6, 2008 at 10:12 pmSorry, I never tride dal bukhara
Manjula
Brandon
July 6, 2008 at 8:39 pmHi Manjula,
Love the site. Lots of good recipes, but I have a question. I know of a dish kind of like this one called “dal bukhara.” Do you know to make it? I had it once in Delhi and I haven’t had anything that tasty since.
Thanks,
Brandon
Jaya
July 4, 2008 at 2:40 pmCorrection: Two ideas became three ideas! Forgot to change it. 🙂
Jaya
July 4, 2008 at 2:39 pmHi Kate,
You can get most Indian spices now in American grocery stores. Even in a small town they hopefully carry staples such as cumin, coriander, turmeric, red chili powder, cinnamom, cloves. They even have Garam Masala where I live. I think McCormick makes it.
Two ideas: 1) you can go on the web and find a store in your state (shipping costs may be less if it’s closer) that is willing to ship to you, 2) stock up next time you drive to a larger city that has Indian grocery stores, 3) call your favorite Indian restaurant in Seattle. Tell them of your plight of having to move so far away and ask them to recommend a reputable grocer or two in Seattle who will do mail order.
Hope this helps.
P.S. Most spices keep well for longer than the 6 – 12 months recommended. Keep them closed tightly in a dark cupboard. If they come in plastic bags, like cinnamon sticks, move them into a glass jar that will be more airtight.
Let us know how you make out. 🙂
Kate
July 4, 2008 at 12:15 pmIs there a good online source for Hing and other Indian spices? I live in a very tiny town 3 hours from a large city.
Thank you for this beautiful resource. I can tell that a lot of love and time have gone into it. My son and I love this type of food. We lived near Seattle in the middle of a large Sihk community with many good Indian buffets. Sadly, we must now make it at home if we are ever to have Indian food again. I’m so glad I found you.
KL
Manjula Jain
June 29, 2008 at 11:27 pmHi Aman, Milk will be better then yogurt for this recipe.
Aman
June 29, 2008 at 11:20 pmIs milk or yogurt better low fat replacement for cream ?
Manjula Jain
June 19, 2008 at 9:37 pmSorry, I am pretty sure you can’t use split white urad dal for dal makhani.
Jaya
June 19, 2008 at 3:38 pmDear Manjula Aunty,
I have split white urad dal right now, not the whole urad. In your opinion, can I use the split urad for this recipe rather than going to purchase whole urad?
Thank you.
Jaya
June 14, 2008 at 5:05 pmDear Manjulaji,
I like that the portions from your recipes are suitable for 3 to 4 people (approximately). Too many recipes in books serve 6 – 8 people and is too much food for our small family.
Also, your cooking style reminds me a lot of my mother-in-law back in India. Her style of cooking is uncomplicated, but so pleasing to eat.
Best to you.
Manjula Jain
June 14, 2008 at 3:27 pmHello Deepa, you can use any kind of cream witch is availabe to you.
Deepa
June 14, 2008 at 1:42 pmCan you please let me know what type of cream is used for Dal Makhani.
Thanks
Deepa
mini
June 10, 2008 at 8:47 pmHi aunty!!! I think you are doing a great job…I used to watch your recipes on youtube but nw I found ur website…thts gr8…am a student and hv jus started cookin…u hv been a gr8 help in makin me learn….thx..:)
Manjula Jain
May 24, 2008 at 8:24 amRakhee, use yogurt
Rakhee
May 23, 2008 at 3:35 pmIs there a low fat alternative that can be used instead of cream?
ritu
May 18, 2008 at 2:49 pmi saw ur recipe on the utube n since then i have become a gr8 fan of ur reipes.
they r simple n tasty too.
Manjula Jain
April 29, 2008 at 7:33 amRadhu about 1/4 cup cream
Raadhu
April 28, 2008 at 8:56 pmHow much of cream is required to be added?
priya
April 25, 2008 at 12:01 pmAunty ji
Your recepies are cool
Tiff
April 23, 2008 at 5:19 pmWow, this looks amazing.
Can’t wait to try it during a nice cool evening!