Dal Makhani


Dal Makhani

Dal Makhani

Black Lentils Simmered in Butter


250 gm black lentils (soaked overnight)

6 tbsp kidney beans (soaked overnight)

3 cups water

1 tsp salt

3 tbsp ghee

3 tbsp butter

1 tsp cumin seeds

1 tsp chilli powder

2 tbsp finely-chopped ginger

2 tbsp finely-chopped garlic

1 cup onions, finely chopped

2 tbsp garam masala

1 cup chopped tomatoes

To garnish

2 tbsp fresh cream

1 tbsp fresh coriander leaves, chopped


1. Pressure cook lentils and kidney beans with salt, chilli powder, ghee and one tablespoon of ginger for three to four whistles.

2. Set aside to cool. Open the cooker and churn dal with a wooden whisk until smooth. Add a little warm water if needed. In a heavy saucepan, heat butter; fry cumin seeds, one tablespoon of ginger and garlic for a minute.

3. Add finely chopped onions and fry for seven to eight minutes or until onions are golden brown. Add garam masala and tomato and fry for two minutes. Add cooked lentils and simmer for ten minutes, till the mixture is smooth.

4. Garnish with cream and coriander leaves. Serve hot with naan or rice.


Serves 6 

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