Ok.  So this is my absolute favorite Punjabi dal.  Its got a long history with our family.  Growing up, my brothers and I LOVED eating black dal.  I used to always think it was too involved for my cooking capabilities and patience.  But I finally caved and asked my mom and Devi to teach me how to make this, turns out its pretty easy!  OMG.  Y'all.  I feel like its #adulting to make it myself.  

**I still maintain that being fed Black dal is better than making it yourself - mom cooked food is ALWAYS better (right?).  BUT this is a really really close second.**




  1. 1 c whole urad dal (soaked overnight)

  2. 1/4 c rajma (soaked overnight)

  3. 3 3/4 c water (for pressure cooking)

  4. 2 tbs olive oil

  5. 1 whole bay leaf

  6. 1/2 tsp cumin seeds/jeera

  7. 1/8 tsp hing

  8. 2 tsp kasoori methi

  9. 1 small white onion (finely chopped)

  10. 1 stick of butter (unsalted)

  11. 1 large sandwich tomato (blended)

  12. 3 tsp garlic (minced)

  13. 1 1/2 tsp adu marcha

  14. 1/2 tsp haldi

  15. 1 1/2 tsp mirchi

  16. 1 tsp dhana jeeru

  17. salt to taste

  18. freshly chopped cilantro


  1. Soak the dal & rajma overnight in hot water.

  2. Pressure cook the dal & rajma with 3 3/4 c of water for 45 minutes (use manual mode, high pressure & venting when using this cooker).  If using a traditional pressure cooker please adjust your cook time accordingly - dal should be soft & mashable with a spoon when done.

  3. Heat oil on medium.

  4. Add the bay leaves, sauté for 1 minute.

  5. Add the cumin seeds, sauté for 1 minute.

  6. Add hing, sauté for 1 minute.

  7. Add methi, sauté for 1 minute.

  8. Add garlic, ginger, adu marcha and sauté til golden.

  9. Add 2/3 stick of butter.  Melt.

  10. Add onion and sauté until translucent.

  11. Add mirchi & haldi.  

  12. Add tomato and salt.  Bring to a simmer and cover.  Cook for 8 minutes.

  13. Add the pressure cooked dal and bring to a boil.  Cook for 10 minutes.

  14. Add the remainder of butter on top.

  15. Using an emersion blender, blend half of the dal in the pot and add water until desired consistency is reached.

  16. Garnish with freshly chopped cilantro and serve with my personal favorite - aloo parathas!  

Black dal (dal makhani) garnished with yogurt, freshly chopped cilantro, lassan chutney.

Black dal (dal makhani) garnished with yogurt, freshly chopped cilantro, lassan chutney.

Vegetarian Indian Black Dal (Dal Makhani) Recipe Charisma Shah
please note that this is an estimate

please note that this is an estimate