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.

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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)


  • 1wash and soak black gram at least for 7-8 hours or overnight.
  • 2in 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.
  • 3For 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.
  • 4Add 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.

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About Daal Makhni (Black gram in butter and creme)

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