Punjabi Dal Makhani

Author: Surekha Sadana
(Creamy delicious black lentil) No Butter, No Guilt ,Light on the stomach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch/ Dinner
Cuisine Indian
Servings 4 people


  • 1 cup Black urad (full/sabut)
  • 1/3 cup kidney beans (rajma)
  • 1/4 cup soaked Cashew (more if you want more creamy texture)
  • 1 Onion chopped 
  • 4 Tomato(2chopped+2blended)
  • 2 Garlic cloves chopped 
  • 1 tbsp shredded Ginger
  • 1-2 Green chilly chopped 
  • 2-3 tbsp Coriander chopped 

Dry spices- (Quantity as per taste)

  • 1 tbsp Red chilly powder spicy
  • 1/2 tbsp Coriander powder
  • 1/4 tbsp Garam masala 
  • 1500 ml drinking Water
  • 1 pinch Himalayan Salt 


Soaking a night before

  • Wash and overnight soak lentils in the water.
  • Soak the cashews separately.
  • Drain the water in the morning and wash it again.


  • In the pressure cooker add 1500 ml drinking water, salt and 1/2 of the ginger.
  • Cook at high flame initially and after one whistle turn it on the low heat for about 1 hour 30 minutes.

Prepare the Tadka(chhonk)/Seasoning 

  • Dry roast the garlic, ginger and add onion, once they look cooked add tomato, blended and chopped both, add green chilly. Cook for 5-10 minutes and add dry spices.

Mixing/ blending, adding tadka to the lentil

  • Take out 1/2 cup of cooked lentil with little water, add to the blender, add the cashews.
  • Blend until you get the creamy texture.
  • Pour this paste, back to the pressure cooker and mix well.
  • Add the ready tadka to the mixture as well.
  • Mix well and cook at very low flame for 30 minutes. 


  • Garnish with coriander, ginger, onion rings etc and add optional cashew cream for extra rich taste. 

How to eat?

  • Eat this scrumptious Dal makhani with jeera(cumin)rice/ quinoa  or with Whole wheat parantha/ bread. 
  • Enjoy the Divine taste