Dal Makhani ( Punjabi Recipe )

Tarla Dalal
55 mins (prep 15, cooking 40)
15 ingredients
makes 4 servings
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

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Serving Size (27.22 g)
Servings 4
Amount per Serving
Calories 101.37 Calories from Fat 93.78
% Daily Value *
Total Fat 10.42g 64.14%
Saturated Fat 6.31g 126.1%
Trans Fat 0.37g %
Cholesterol 26.66mg 35.55%
Sodium 108.25mg 18.04%
Total Carbohydrate 2.6g 3.47%
Dietary Fiber 1.08 g 17.28%
Sugars 0.48 g %
Protein 0.77g 6.16%
Vitamin A 1019.73IU% Vitamin C 2.1mg%
Calcium 34.53mg% Iron 1.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole, finely chopped onions, turmeric powder, fresh tomato, fresh cream, chopped, for the garnish