3-4 Servings ~ 30 minutes
  • 1/2 Cup Whole black gram
  • 2 Tbsp White Channa
  • 1 Tsp Red Chill Powder
  • 2 inch piece Ginger- Finely Chopped
  • 6 cloves Garlic - Finely Chopped
  • 1 Tsp Cumin Seeds
  • 1 large Onion Finely Chopped
  • 2 Green Chill - Slit to half
  • 2 Medium Tomato - Finely Chopped
  • 1 Tsp Garam Masala Powder
  • 1 Tbsp Oil
  • 1.5 Tbsp Butter
  • Chopped Coriander leaves to garnish

Dal Chakni

Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. 

This is a simple variation of Dal Makhni. I have named it Dal Chakni because the ingredient used here is White Channa rather than the usual Rajma.

I usually don’t buy both White Channa and Rajma in my monthly grocery. This time aground I had White Channa and decided to substitute Rajma with it. Also, I have made it a healthier version by cutting the amount of butter. I usually add only half the quantity of butter to the recipe and that too once the whole cooking process is completed. The outcome is the same..yummy and delicious.


Wash and soak whole black gram or urad dal and white Channa dal overnight in enough water so that water stands 1.5 inch above the grams.
– ‎In a pressure cooker add 3 cups of water and add the whole black gram (urad dal) and channa, 1/2 the quantity of red chilli powder and cook for 2 whistle in high and 1 in simmer. The Channa Dal needs to be soft. I smash the channa, leave it if not desired.
– ‎Heat oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
– ‎Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp.
– ‎Add the cooked dal and channa along with the cooking liquid. Add some water if the mixture is too thick. Add garam masala powder and adjust salt.
– ‎Simmer on low heat till the dals are totally soft and well blended.
– ‎Garnish with coriander leaves and add butter. Stir and serve hot with phulka, roti, chapatti or wheat paratha. It tastes great with Jeera rice and simple plain rice too.

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