Best Dal Makhani | No Butter, No Cream

Veg Curry
Veg Dishes

Hello friends, today lets see how to prepare healthy Dal makhani recipe in a more healthy way! This classic Indian dish is made with whole black urad dal, which is very rich in protein, vitamin B complex and many minerals like potassium, calcium, etc. Overall its packed with nutrients. So adding black urad dal in our meal in regular basis is good! So am sharing today how i prepare this creamy dal makhani at home, without the addition of lots of butter and cream. It pairs up great with naan, roti, chapathi, poori, phulka and also with rice dishes like Jeera rice, pulav etc. Do try this healthy recipe and share your feedback!

Calorie Count - 227 calories

Preparation Time - 5 Minutes

Cooking Time - 30 Minutes

Yield - 3 to 4 persons servings


Black urad dal / Black whole lentil 1 cup

Rajma / Red kidney bean ¼ cup

Oil 1 tsp

Salt ½ tsp

Butter (if required) / Oil 1 tbsp

Bay leaf 1 no.

Cinnamon As required

Black pepper corn 1 tsp

Onion (finely grated) 1 no.

Ginger garlic paste 1 tbsp

Tomato (mashed) 1 cup

Turmeric powder ¼ tsp

Red chilli powder 1 tsp

Coriander Powder 1½ tsp

Cumin powder ½ tsp

Black pepper powder ½ tsp

Hing (or) Asafetida ¼ tsp

Salt To taste

Sugar (if required) ½ tsp

Coriander leaves

Garlic (finely grated)

Red chilli powder A few

1 tbsp

½ tsp

Garam masala powder ½ tsp



Add the prime ingredients black whole lentil / black urad dal and red kidney beans/ rajma into the bowl, wash & rinse the dal well, drain the water.


Add clean water and let the dal soak overnight or for at least 7 to 8 hours.


Transfer the dal and rajma which is well soaked and puffed up, into a pressure cooker, add one teaspoon of oil and half teaspoon of salt, pressure cook for 6 to 7 whistles, and in low heat for 10 more minutes.


After the pressure goes off, check if the dal is cooked soft. If not cook for some more minutes.


Now, let us proceed to make the masala.


Add oil in a frypan and add bay leaf, cinnamon, black peppercorns. After spices splutter for a while, add finely grated onions and cook in medium heat until onion turns light brown.


Note: For a traditional taste, add butter/ghee instead of oil (I have used oil in my video for a healthier and fat-free version).


Add ginger-garlic paste and cook until the raw smell of ginger goes away.


Next, add tomato puree (mash around 3 tomatoes into a puree), stir well until it mixed well.


Add turmeric powder, red chilli powder, coriander powder, cumin powder, pepper powder, a pinch of hing, and salt to taste, into the masala (you can also add half a spoon of sugar, for extra taste).


Mix well and cook on medium heat, add coriander leaves for flavor and add water to adjust the consistency of the masala, close with a lid, and cook in low heat for 3 to 4 mins.


Once it's cooked well (you can notice that oil separates out from masala) add cooked dal with kidney beans into the masala (after adding water into the same, mash the dal well with the masher) and mix well, it should combine well.


Add further coriander leaves and cook in low / medium heat for 20 mins. Stir once in a while to avoid dal sticking at the bottom.


In this stage, you can two tbs of cream / butter for rich flavor.


Let's season the dal and enrich the curry.


Heat two spoons of oil and one table spoon of finely grated garlic, fry until garlic turns light brown add red chilli powder, mix and fry well, turn off the heat and finally add half spoon of garam masala powder and mix well.


Now, let us add this seasoning to our dish and garnish with coriander leaves mix well and cook for another 3 to 5 mins in low heat and serve HOT...!


Enjoy with roti, naan, chapatti, poori or with jeera rice, plain rice, etc