Kali Masoor Ki Daal Makhni Recipe

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To Prep
To Cook


1 cup Black lentils
1 small Onion
1/2 packet Fresh Cream
1 tsp Turmeric
1 tbsp Coriander powder
1 tbsp Chili powder
1 tbsp Ginger Garlic paste
to taste Salt
for Baghaar
4 Cloves Garlic chopped
1 packet Butter
2 tbsp Oil

How to make Kali Masoor Ki Daal Makhni


Wash 1 cup black whole with lukewarm water. Soak for few minutes.

Remove water, cook with 1 tsp turmeric, 1 tbsp chili powder, 1 chopped onion, 1 tbsp coriander powder, 1 tbsp ginger garlic paste and lukewarm water as required. Cook till tender and then mash the lentils well. Again add lukewarm water and salt to taste. Cook over low flame.

Mix well and add 1/2 packet fresh cream. In a frying pan heat 2 tbsp oil and 1 packet butter. Add in 4 cloves of crushed garlic. Fry till golden brown. Pour baghaar on top of lentils. Serve with plain boiled rice.

Zubaida Tariq Posted By: Bushra jawed, Abbottabad

This is one of the best recipes with black lentils. Addition of butter and cream are the key ingredients which make it differently delectable. And when recipe is from our famous chef Zubaida Apa, yea, it's icing on the cake! The day you decide to make this black lentil makhani, do not cook roti at home but go buy farmaishi chapati which exclusively tastes good with this daal recipe.

Kali Daal or black gram is a very popular staple food in Pakistan and India. Although, it can be cooked simply however but adding cream doubles its taste.

While costing low and tasting excellent, it becomes a perfect food for common man. There are different styles of making makhani dal such as Indian dal makhani, black dal makhani and Punjabi daal makhani.

Procedure of making the recipe includes soaking the black lentil, then removing the water and cooking with all ingredients. Gram is then softened and mashed and then water and salt are added.

So are you going to enjoy hot black masoor makhani dal today?

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Reviews & Comments (33)

Jawaria - Alipur Mar 04, 2017
Kali Masoor Ki Daal Makhni is a very famous in Pakistan specially rural areas. When my grand father came to our house, then he forced me to cook this. But through your effort, i cook this Kali Masoor Ki Daal Makhni in very yummy taste. Thank you.....
Tasneem - Khi Aug 19, 2016
When I make a dal chawal dish, I make yellow masoor dal to serve with the rice but this time I would make dal makhani with boiled rice and serve with achar. Let's see how it tastes.. I am to make it on Sunday tomorrow.
Jameela - karachi Aug 16, 2016
i cook malka masoor on every Friday with boiled rice because my kids like it very much, but haven't tried makhni daal ever. it looks full of nutrition that makes my kids healthy and intelligent. This Friday, i will try this makhni daal.
Suboohi - Khi Aug 08, 2016
Good recipe by the way the only difference in normal kali dal and a makhani kali dal is to add the piece of butter otherwise they both are same things. Adding butter makes the taste better and more appealing to eat. That's why we always make makhni dal.
Khalida Shahid - Sialkot Aug 02, 2016
Hye, I have seen another recipe on k foods about dal makhni. It was also titled by makhani but this recipe is titled as masoor dal makhani . Are they both similar or different? give me a recipe which is perfect with boiled rice . ok


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Kali dal makhani or kali masoor makhani daal is a tasteful version of black lentils. By adding cream, it turns more good-tasting and flavorful. Let's learn how to make dal makhani with the help of an easy recipe by chef Zubaida Tariq.


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