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Add Flavours to Your Lohri with the Delectable Buttery Dal Makhani

Jan 12, 2022


It's that time of year when the winter festivities are in full swing, and the excitement is palpable! There's something for everyone, from delicacies made with peanuts, Gur, and sesame to delectable sweets. It's also the perfect time to savor traditional dishes to make your Lohri even more memorable and joyful.
When it comes to trying different traditional recipes to include in your Lohri ki thali, we've got a delicious Dal Makhani recipe for you. To make your preparation more easy & fast, you can use the Splendora Mixer Grinder!
So, without any further delay, let's start making everyone's favorite creamy Dal Makhani.


  • 2 cups soaked overnight red kidney beans
  • One teaspoon red chili powder
  • Four tablespoon butter
  • 1 large chopped onion
  • 1/2 cup tomato puree
  • 1/2 cup fresh cream
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • Water as required
  • Salt as required
  • One tablespoon refined oil
  • 2 inch chopped ginger
  • 2 medium sliced & slit green chili
  • 1 teaspoon garam masala powder
  • 1/2 cup soaked overnight urad dal

Step 1: Soak the urad and rajma in water overnight and pressure cook the next day.

Soak sabut (whole) urad and rajma in three cups of water overnight. Drain it and pressure cook it with 6 cups of water and salt to taste. The rajma and dal will get soft by adding tadka.

Step 2: Fry the onions, green chilies, and tomato puree. We recommend using the Splendora 
Mixer Grinder by Bajaj. The Splendora Mixer grinder comes with an anti-stain coating on the MG body that helps you clean even the toughest of stains like Turmeric with ease. It also has an Antiviral and Antibacterial coating on the MG body that helps to keep the hygiene quotient high in your kitchen, especially for the auspicious and festive preparation.
Heat the oil in a kadhai over medium heat, then add the cumin seeds. After the cumin seeds have cracked, add half of the ginger-garlic mixture and stir for a few minutes. After that, add some onions, green chilies, and tomato puree. Fry the mixture until it turns golden. If you want to make Dal Makhani traditionally, we recommend using ghee instead of oil.

Step 3: Toss in the rajma and dal.
Bring the pressure-cooked Rajma and dal to a boil after the bhuna masala is done. If you prefer a smooth Dal Makhani, grind the masala first and add the dal and Rajma.

Step 4: Garnish with fresh cream and coriander leaves after adding the garam masala.
Then season with garam masala and salt to taste. Stir thoroughly and bring to a boil; add little water if the dal appears to be too thick. Then, add in some fresh cream and whisk thoroughly. Your Dal Makhani will be creamy and delicious. Serve this dish with a dollop of fresh cream and some chopped coriander leaves on top.

Dhungar Method - For Authentic Smokey Flavour

In the center of the pot, place a tall steel cup or bowl. Make sure it's not submerged in the dal.
With a tong, hold a piece of wood coal over direct heat. Instead of a more prominent source of fire, use a stove lighter or a candle for added safety.
The coal will get red and hot after a few minutes. After that, carefully arrange it in the cup and pour 1/4 teaspoon of ghee on top.
You'll notice vapors near the coal right away. Cover the saucepan and set aside for 3 to 4 minutes.
Pour additional 1/4 teaspoon ghee into the smoke to make it last longer. Smoking for too long will result in a smoky flavor.

Additional Tips

  • Infuse smokey flavor into the dal through the dhungar method
  • ¬†You will get the best flavors of this dal if you let it simmer for hours on low heat.
  • This creamy dal makhani pairs well with naan, jeera rice, and tandoori butter roti.
  • Don't forget to serve with a dollop of butter or ghee in the bowl.
  • Add one tablespoon of almond paste, which you may make with soaked almonds, to enhance the flavor of this recipe. The dal will come out more creamy and delicious.

Make this Lohri lunch/dinner memorable with this delightful homemade Dal Makhani.


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