Delicious Dal Makhani Recipe: How to Make Creamy Urad and Rajma Curry

Here's a simple Dal Makhani recipe for you:


  • 1 cup whole black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, slit
  • 1/2 cup cream
  • 2 tablespoons butter or ghee
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • Salt to taste
  • Chopped coriander leaves for garnish
  • Water, as needed


  1. Wash and soak the urad dal and kidney beans in water separately for at least 4 hours or overnight.

  2. Pressure cook the soaked urad dal and kidney beans with enough water, some salt, and turmeric powder until they are soft and well-cooked. It might take around 6-7 whistles on medium heat.

  3. In a separate pan, heat butter or ghee. Add cumin seeds and let them sizzle.

  4. Add minced garlic, ginger, and green chilies. Sauté for a few minutes until they turn golden brown.

  5. Add finely chopped onions and cook until they become translucent.

  6. Add tomato puree, red chili powder, garam masala, ground coriander, and salt. Cook this mixture until the oil starts to separate from the tomato puree. This is your masala base.

  7. Once the lentils and beans are cooked, add them to the masala base. Mix well.

  8. Allow the mixture to simmer for about 20-30 minutes. You may need to add some water to achieve your desired consistency. Dal Makhani should have a creamy, thick texture.

  9. Stir in the cream and let it simmer for another 5 minutes.

  10. Garnish with chopped coriander leaves.

Your delicious Dal Makhani is ready to be served! It's traditionally served with naan, rice, or roti. Enjoy your meal!