Chana Dal Makhani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • channa dal - 1 cup(200 g)
  • makhana - 1 cup
  • vegetable oil - 8 tbsp
  • jeera - 1/2 tsp
  • tejpatta(bay leaves) - 2
  • Garam Masala:
  • cloves - 4
  • green cardamoms - 2
  • cinnamon - 1" thin strip
  • onion - 1 medium size (finely chopped)
  • ginger garlic paste - 1 heaped tbsp
  • tomato - 1 medium (chopped)
  • Powdered Masala:
  • haldi powder - 1/2 tsp
  • red chilli powder - 1 tsp
  • garam masala powder - 1 tsp
  • dhania patta - a bunch(chopped finely)
  • sugar - 1/2 tsp
  • desi ghee- 2 tbsp
  • salt to taste

How to Make Chana Dal Makhani

  • Boil the dal with salt and haldi powder in 750 ml water. Pressure cooking on medium flame for 8 minutes after it whistles is a good measure of time.
  • Dal should become tender but not so much that it breaks after boiling.
  • The dal structure must remain intact.
  • Heat 2 tbsp desi ghee in a karahi or thick frying pan.
  • Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
  • Transfer the fried makhana to a dry vessel.
  • Heat the oil in the karahi. Put jeera, tejpatta, garam masala into it.
  • When the jeera begins to splutter, add chopped onion.
  • Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  • Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
  • This is done so that the dal consistency remains smooth.
  • Add the ginger garlic juice to the onion being fried in the karahi.
  • Saute for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  • Saute for 3 minutes. Put the chopped dhania patta, and the boiled dal. Stir and boil the whole thing for a minute.
  • Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
  • Serve with pulao/plain rice along with aloo ki bhujia and papad.