Buttery Dhal – Dhal Makhani

Buttery Dhal – Dhal Makhani

Dhal Makhani is an awesome Punjabi dish (Indian dish) in which the lentils (Dhal) are cooked in butter, cream and milk. This would be a great accompaniment for Chappathi, Naan and Parathas. Needless to say how delicious this would be, as you could have easily figured that out, by now. Yeah!!! Lentils are cooked in butter, cream and milk and what are the odds of that tasting below par??!!??


Reasons Why you should try Dhal Makhani:

Basically, Indians (Especially Vegetarians) would include varieties of dhal in their daily diet due to its numerous health benefits. Dhal Makhani can be prepared using Rajma/Black whole Urad dhal or both. I have used black Urad dhal in this recipe. Urad dhal would supply the daily needs for protein and carbohydrates to the body.

Urad dhal is also recommended for women as it has iron, folic acid, calcium, magnesium and potassium. Urad dhal is also rich in fibre which makes it easy to digest.

And, I have one more reason for you to try this one – it is DIVINELY TASTY.. Ya, it is cooked in butter, cream and milk and if I say, “weight-watchers” should avoid this one, then I would be sinned for all my births to come 😀 Believe or not, it is so toothsome 🙂 Damn those few extra calories, just try this one !!!

Over to Buttery Dhal – Dhal Makhani from HomeMakingWizardry..


1) Whole black urad dhal (Karuppu Ulundhu) – 1 cup

2) Tomato puree – 1 cup (Don’t have Tomato puree in your stock??!!?? Click to know how to prepare HomeMade Tomato Puree)

3) Butter (Vennai) – 6 tbsps

4) Milk (Paal) –  2 cups

5) Cream – 3 tbsp (Optional)

6) Garam Masala – 1 tsp

7) Ginger-Garlic paste (Inji-Poondu vizhudhu) – 1 tsp

8) Ghee (Neiy) – 1 tbsp (Optional)

9) Asafoetida (Hing/Perungayam) – 1 tsp

10) Turmeric powder (Manjal Thool) – 1 tsp

11) Red Chilly powder (Milagai Thool) – 1 tbsp

12) Curry leaves (Kariveppilai) – a few (as per your taste) – Optional

13) Coriander leaves (Cilantro/Kothamalli Thazhai) – a few (as per your taste) – Optional

14) Kasuri Methi (Dried Vendhaya Keerai) – a few (as per your taste) – Optional

Preparation Method:

1) Wash and clean the black whole Urad dhal/Rajma well and soak Black Urad dhal/Rajma in water for 8 hours (Or soak overnight).

Dhal Makhani - Buttery Dhal from HomeMakingWizardry

2) Drain the water and wash 3 – 4 times, until you get it clean. (Clean until the water used for cleaning should not turn Icky/blackish).

3) Pressure cook the dhal for 2 whistles along with Ghee and Ginger-Garlic paste. (If you want, you can add salt now). Keep in it simmer for a few minutes and then turn off. Ensure that they don’t turn mushy. Note: Even after pressure-cooking, You might see those blackish dirt coming out of Urad dhal. Keep washing it until you get clear of it.

4) Heat 2 tbsps of butter in a pan.


5) Once it begins to melt, add tomato puree and saute for 2 minutes.


6) Now, add the cooked lentils and saute.


7) Add the necessary salt, hing, turmeric powder and garam masala powder and saute.


8) Add 2 tbsp of butter and saute well for 5 minutes in low flame.


9) Now, add milk and cream and stir it in medium flame for 3 minutes. Then, keep the stove in low flame and stir frequently, until the lentils are totally cooked in the milk. The milk should also be absorbed well. This would take approximately 20 minutes.


10) Now, add crushed kasuri methi leaves and stir well.


11) Add the remaining 2 tbsps of butter and mix well and bring it to boil once and switch it off.


12) Garnish using coriander leaves and serve hot with your steaming Parathas/Chapathi/Naan 🙂



1) If you are storing this in the refrigerator, the gravy would thicken. Take that out a few minutes before serving, add few tsps of milk and heat up for sometime and serve hot 🙂

2) You can use Rajma (Kidney beans) also to prepare Dhal Makhani. It would take more time to get cooked. So, pressure-cook it for 2 more whistles.

3) Adjust the Red chilly powder as per your taste.

4) You always don’t have to buy Tomato puree from shops. Click here to know how to prepare HomeMade Tomato Puree 🙂

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