Savory Delight: Daal Makhni Recipe Straight from Pakistan


  • 1 cup whole black lentils (sabut urad dal)
  • 1/4 cup kidney beans (rajma)
  • 4 cups water for soaking lentils and kidney beans
  • 3 tablespoons ghee or butter
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 tomatoes, pureed
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh coriander leaves for garnish



  • Wash the black lentils and kidney beans thoroughly and soak them in 4 cups of water overnight or for at least 8 hours.
  • Drain the soaked lentils and kidney beans and rinse them again. In a large pot, add the soaked lentils, kidney beans, and 4 cups of fresh water. Bring to a boil, then reduce the heat to low and simmer until the lentils and kidney beans are tender (approximately 30-40 minutes). You can also use a pressure cooker to save time and cook them in about 15-20 minutes.
  • In a separate pan, heat ghee or butter over medium heat. Add cumin seeds and let them splutter.
  • Add finely chopped onions to the pan and sauté until they turn golden brown.
  • Stir in ginger-garlic paste and cook for another minute until the raw aroma disappears.
  • Add the pureed tomatoes, red chili powder, turmeric powder, and garam masala to the pan. Cook the masala on medium heat until the oil starts to separate from the mixture.
  • Once the lentils and kidney beans are cooked, add the prepared masala to the pot. Mix everything together and let it simmer on low heat for about 10 minutes, allowing the flavors to meld.
  • Pour in the heavy cream and season with salt according to your taste. Simmer for an additional 5 minutes to achieve a rich and creamy consistency.
  • Garnish with fresh coriander leaves before serving.

Daal Makhni is now ready to be served! Enjoy this delectable and comforting dish with naan or steamed rice for a truly authentic Pakistani meal experience.

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