Dal Makhni
Slow-simmered whole urad and rajma in a smoky tomato-cashew gravy—restaurant richness without butter or cream.
Dal makhni’s soul is time: whole black urad breaks down into a silky body while a small amount of rajma adds texture. Dairy cream is replaced with blended cashews and a finish of butter or oil plus kasuri methi.
This is a full comfort main with rice or naan-style flatbread. Plan soaking the night before; the active cook is mostly gentle simmering.
Nutrition
Per 1 bowl without rice (one-fourth recipe)
- Calories
- 320 kcal
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 12 g
- Fiber
- 12 g
Dietary
plant based · gluten free
Protein sources
urad dal · rajma · cashews
Ingredients
- 13/4 cup Whole Black Urad Dal (sabut urad)
- 22 tbsp Rajma (kidney beans)
- 31 large Onion, finely chopped
- 43 Tomatoes, pureed (about 1.5 cups)
- 51 tbsp Ginger-garlic paste
- 61 tsp Cumin Seeds
- 71 tsp Kashmiri chilli powder
- 81/2 tsp Turmeric
- 91 tsp Coriander powder
- 101/2 tsp Garam Masala
- 111 tbsp Kasuri Methi, crushed
- 121/4 cup Cashews, soaked 20 minutes
- 132 tbsp Oil or Butter (plus more to finish)
- 14Salt to taste
- 151/2 tsp Sugar or jaggery (optional, balances tomato)
- 16Coriander leaves to garnish
- 17Cooked rice or roti for serving
Instructions
- 1
Soak urad and rajma together 8 hours or overnight. Drain. Pressure-cook with fresh water and a pinch of salt until very soft—urad should mash easily (usually 5–7 whistles, then natural release). Reserve cooking liquid.
Undercooked urad never becomes makhni—when in doubt, cook longer with more water.
- 2
Blend soaked cashews with 1/4 cup water into a smooth cream.
Mashing a ladle of dal into the pot is the restaurant trick for body without dairy cream.
- 3
Heat oil or butter. Crackle cumin. Saute onion until deep golden. Add ginger-garlic; cook until raw smell goes.
Kasuri methi is essential for the signature aroma; add it near the end so it stays fragrant.
- 4
Add tomato puree, turmeric, chilli, coriander, and salt. Cook until thick and oil separates at the edges.
If the gravy splits after cashew cream, lower the heat and stir continuously—do not boil hard.
- 5
Add cooked dal-rajma with enough cooking liquid for a loose gravy. Mash some dal against the pot. Simmer 20–30 minutes on low, stirring often so it does not stick.
Day-two dal makhni is better; thin with hot water when reheating.
- 6
Stir in cashew cream, garam masala, kasuri methi, optional sugar, and a small finish of butter. Simmer 5 more minutes until creamy. Garnish with coriander. Serve hot with rice or roti.
Richer or lighter
- Richer: extra cashew cream and a spoon of coconut milk at the end.
- Lighter: skip butter finish; use 2 tbsp cashews only.
- Smoky: a 2-second charcoal dhungar with a drop of oil (optional, careful).
No-onion / no-garlic
- Skip onion and garlic; use hing, more ginger, tomato, and kasuri methi.
- Finish with a little extra cashew cream for body.
- Still pair with rice or a plain roti.
Serving ideas
- Jeera rice, plain basmati, or laccha-style paratha.
- Onion rings and lemon on the side.
- A small glass of chaas to cut the richness.