Daal Makhni (Black gram in butter and creme)

Ruma Chak


Daal is a must have in each house-hold in India, though prepared in 100s of varieties. Daal Makhni is a North India dish which is eaten with Indian bread like Roti, Paratha and also with Rice.

Note: Generally black gram is used for this recipe, however, red lentil can also be used.


★★★★★ 1 vote

10 Min
25 Min


  • 3/4 c
    black gram, you can use whole or split
  • 1 c
    tomato puree
  • 3 Tbsp
  • 1/2 c
    creme, fresh
  • 1/4 tsp
    cinnamon powder/paste
  • 3/4 Tbsp
    ginger powder/paste/grated
  • 1 Tbsp
    garlic powder/paste/grated
  • 1 tsp
    green chiles, chopped
  • 1 tsp
    cumin seeds
  • ·
    asafoetida, 1 pinch
  • ·
    salt to taste

How to Make Daal Makhni (Black gram in butter and creme)


  1. wash and soak black gram at least for 7-8 hours or overnight.
  2. in a cooker, mix together the soaked and rinsed gram, ginger, garlic, cinnamon, tomato puree, green chilli, sufficient water and cook for 6-7 whistles or till the gram is fully boiled. Slow the flame after the first whistle. OR you can slow cook the mixture in a wok or other cooking pan till the gram is fully cooked. Mash the mixture little more with the ladle.
  3. For tampering, heat another frying pan, heat 1 TBSP butter and lower the flame immediately once the butther melts. Add asafoetida and cumin seeds. cook for a minute till the cumin seed crackles. Add this to the gram mixture.
  4. Add salt, creme, and rest of the butter in the gram mixture and cook for another 10-15 minutes. Serve with bread, Indian Bread or rice.

Printable Recipe Card

About Daal Makhni (Black gram in butter and creme)

Course/Dish: Other Main Dishes
Regional Style: Asian
Dietary Needs: Vegetarian

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