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At last I was able to take photos of the dal makhani that I prepared over the weekend. This is the most common side dish that you can find...

Spicy Dal Makhani

At last I was able to take photos of the dal makhani that I prepared over the weekend. This is the most common side dish that you can find in any Indian restaurant especially if they serve you the combo meal. There are many recipes out there to prepare this side dish. This is my version adapted from a restaurants recipe that I came across a few years ago and I have modified it and perfected to suite my taste. The dal makhani that I make is always spicy because I feel that the dal absorbs the spice after it is prepared and the spice is evenly distributed.I always make a lot more than I need because I find that it can be used as a replacement to beans in regular burrito. Please refer to the recipe posted here. So this weekend combo meal at my place, roasted spicy potatoes, chapathi and dal makhani.


Pressure Cooker/ Ipot
Cutting board
Heavy bottom vessel/Wok


Whole black udad dhal/ Whole thoor dhal with skin/lentils - 2 cups
Kidney beans/ rajma - 2 tbsp
Chann Dhal - 2 tbsp
Red Onions - 6 chopped finely
Tomato - 4 roma
Ginger - 1 inch grated fresh
Garlic - 4 cloves finely chopped
Green Chillis - 2 to 3 (to reduce spice remove seeds)
Shah Jeera - 1 tbsp
Turmeric powder - 1/2 tsp
Dal Makhini Powder - 1 tsp
Salt to taste
Kathuri Methi - 1 tbsp crushed
Cilantro - 2 tbsp chopped
Butter - 1 tbsp
Oil - 2 tbsp
fresh cream - 1/4 cup (optional)


1. Soak the lentils and kidney beans over night with plenty of water.

2. Add them in a pressure pan along with channa dal with a little salt and pressure cook to 3 whistles.

3. Heat the pan with 1 tbsp butter allow it to melt and add 2 tbsp oil. Add in the shah jeera and cover for it would splatter a little.

4. Add onions, garlic, ginger, green chilis and salt and cook them well. Add turmeric, salt, dal makhini masala and tomatoes, cook well until they incorporate about 7-8 minutes.

5. When the lentils are done add it to the above mix and cook well.

7. Add kasthuri methi and mix well. Add fresh cream, cilantro and serve it hot with chapathi.

If using an Ipot: Follow step 1. Heat the Ipot on saute mode. Add oil, shah jeera, chilis, onion, garlic,ginger and tomatoes and saute for a few minute (2 mins). Add the udad and channa dal, rajma, salt, soaked water, dal makhini masala , kasturi methi, turmeric. Mix, cover and cook it on manual mode for minutes. On natural release give a mix, add cilantro, butter and cream if u wish. Give a stir and serve it hot.


  1. nice picture/..looks yummy..

  2. that looks like such a great meal. sigh. at work now and wish i had that instead of the horrid canteen food.

  3. Mouthwatering makhani..looks yummyyyyyy..

  4. Looks delicious...feel like having that today itself...

  5. I've made several versions of this dish and now want to try yours. Sounds nice and spicy!

  6. could you please tell what jaljeera is? is it a spice mix or a kind of jeera? thank you

  7. Hi tejaswini,

    I am sorry sorry that I thought of Shah jeera and typed jal jeera.So sorry for the error, its shah jeera that is smaller version of the jeera.

  8. tried out the yummy dal makhani and it come out very well. It was very tasty with roti..