Maah Di Dal/Dal Makhni

This is the King of all Dals. [Not queen because it is very robust and flavorful] Black lentils mixed with a little red kidney beans and gram dal is a match made is heaven.

Whenever I make this one, I hardly get time to click a decent picture of it. 🙂

Week- 2

Theme- Traditional

Dish for Day – Maah Di dal

Origin- India-Pakistan

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

You shall need [Feeds 4]

1 cup… Aakhi Urad or Black lentil

1/2 cup… Rajma or kidney beans

1/4 cup… Chana dal or split gram lentil

2… Medium size onions

3…. Medium size tomatoes

3 tbsp… Thick yogurt

2… green chillies

1 tbsp… ginger garlic paste

2 tbsp… Ghee

1 tbsp… Jeera

3…big cardamom pods

1.. Stick cinnamon

Salt and red chilly powder to taste

1/2 cup… Fresh cream/malai

1/8 cup… Butter


  • Rinse and soak the lentils over night in a big bowl with 3 times the water.
  • In the morning, wash the lentils in a clean mesh and pressure cook with 4 cups water, some salt for 4 whistles on full flame and 5 on a medium flame.
  • Puree the green chillies, ginger-garlic paste, tomatoes, onions and yogurt.
  • In  a pan, heat the ghee and let the jeera splutter.
  • Add the cinnamon and cardamom pods.
  • Add the tomato onion puree and add the red chilly powder and salt.
  • Cook until the masala is done.
  • To this, add the boiled dal and stir well.
  • Add the butter once it comes to the boil.
  • Cook on an open fire fir about 30 min.
  • Add water if it thickens a lot.
  • Just before finishing, add the fresh cream and serve with fluffy rice and parathas.

maah di dal


18 thoughts on “Maah Di Dal/Dal Makhni

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