How long does it take to make dal makhani?

This recipe needs about 15 minutes of prep and 90 minutes of slow cooking, as the whole urad dal and rajma need long, gentle simmering to turn creamy. The patience is what gives it that authentic smoky depth.

Why use ghee instead of butter in dal makhani?

A spoon of Anveshan bilona ghee delivers the same luxurious mouthfeel as butter but with a nutty aroma and farm-direct purity. It finishes the dal with a glossy richness that ordinary butter cannot match.

How many people does this dal makhani serve?

This recipe serves 4 and pairs beautifully with naan, jeera rice or phulka. You can double the urad dal and rajma for a larger gathering.

Can I make dal makhani without cream?

Yes, you can reduce or skip the 4 tbsp fresh cream and rely on the slow-simmered dal plus a little extra Anveshan bilona ghee for body. The long cooking naturally makes it creamy.

Dal Makhani

Name: Dal Makhani
Prep time: 15 min
Cook time: 90 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Wood-Pressed Groundnut Oil; 3 tbsp Bilona Ghee; 1 cup Whole black urad dal; 0.25 cup Rajma (kidney beans); 1 cup Tomato puree; 1 large Onion; 1.5 tbsp Ginger-garlic paste; 4 tbsp Fresh cream; 1 tsp Red chilli powder; 0.5 tsp Garam masala; 1.5 tsp Salt

Dal makhani is a rich North Indian dal of whole black urad dal and rajma slow-simmered for over an hour until thick, creamy and smoky, then finished with cream and ghee. This version blooms its onion-tomato base in Anveshan wood-pressed groundnut oil and swaps heavy butter for a generous spoon of Anveshan bilona ghee, giving that signature dhaba-style depth with cleaner, farm-direct fats.

Time breakdown

Prep Time15 min

Cook Time90 min

Total Time1 hr 45 min

Ingredients

💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Whole black urad dal
Rajma (kidney beans)
Tomato puree
Onion
Ginger-garlic paste
Fresh cream
Red chilli powder
Garam masala
Salt

How to Make Dal Makhani

1
Soak urad dal and rajma overnight, then pressure cook with salt and water for 25-30 minutes until completely soft.
2
Heat 1 tbsp Anveshan Groundnut Oil with 2 tbsp Anveshan ghee, saute finely chopped onion until golden, then add ginger-garlic paste and cook till fragrant.
3
Add tomato puree, chilli powder and salt, and cook on medium until the masala thickens and Anveshan ghee leaves the sides.

Tips for the Best Dal Makhani

✓Soak the urad dal and rajma overnight so they cook down to a silky, creamy texture.
✓Finish with Anveshan bilona Anveshan ghee right at the end so its aroma stays fresh and pronounced.

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