Dal Makhni Recipe with Kedia Pavitra Urad & Rajma

What Is Dal Makhni?

Dal Makhni is Punjab’s culinary crown jewel—a slow-cooked, buttery lentil dish that’s equal parts indulgence and tradition. Originally crafted in dhabas along the Grand Trunk Road, it’s now a restaurant staple across India and abroad. The magic lies in its creamy texture, smoky undertones, and the deep flavour that only comes from hours of simmering.

But here’s the twist: when you use Kedia Pavitra Urad Dal and Kedia Pavitra Rajma, you get that depth faster—with cleaner taste, better texture, and superior digestibility.

What to Serve It With:

• Butter Naan or Tandoori Roti – for that classic North Indian feel

• Steamed Basmati Rice – to soak up the richness

• Jeera Rice – adds a subtle aromatic layer

• Stuffed Paratha – for a hearty, winter-friendly combo

Dal Makhni Recipe (Serves 4)

Ingredients:

• Kedia Pavitra Urad Dal (whole black gram) – ¾ cup

• Kedia Pavitra Rajma (kidney beans) – ¼ cup

• Onion – 1 large, finely chopped

• Tomatoes – 2 medium, pureed

• Ginger-garlic paste – 1 tbsp

• Green chilli – 1, slit

• Butter – 2 tbsp

• Cream – ¼ cup

• Kedia Pavitra oil – 1 tbsp

• Kedia Pavitra cumin seeds – 1 tsp

• Lakadong Haldi Powder – ¼ tsp

• Kedia Pavitra Chilli Powder – ⅓ tsp

• Kedia Pavitra Coriander Powder – ½ tsp

• Garam masala – ½ tsp

• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

• Salt – to taste

• Water – 3–4 cups (for pressure cooking and simmering)

Method:

1. Soak & Pressure Cook

Soak Kedia Pavitra urad dal and rajma overnight. Pressure cook with salt and 3 cups water for 6–7 whistles or until soft and creamy.

2. Saute the Base

In a pan, heat oil and butter. Add cumin seeds, then onions. Saute till golden. Add ginger-garlic paste and green chilli. Cook till fragrant.

3. Build the Masala

Add tomato puree and cook till oil separates. Stir in Lakadong haldi, Kedia Pavitra chilli powder, Kedia Pavitra coriander powder, and garam masala. Cook for 2–3 minutes.

4. Combine & Simmer

Add the cooked dal and rajma mixture to the pan. Mix well. Add water to adjust consistency. Simmer on low for 30–40 minutes, stirring occasionally.

5. Finish with Cream & Kasuri Methi

Add cream and crushed kasuri methi. Simmer for another 5 minutes. Taste and adjust salt or spice.

6. Serve Hot

Garnish with a swirl of cream or a dollop of butter. Serve with naan or rice.