Dal Makhani
Dal Makhani
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour
Soak Time 8 hours
Total Time 9 hours 10 minutes
Servings: 4
Warm, comforting, and hearty, dal makhni is the definition of Indian comfort food. Suitable for vegetarians, each bite is bursting with flavours and aroma. Add a side of freshly made chapatti or basmati rice and dinner is served.

Nutrition: per serving



  • 200 g Lentils Whole Black
  • 50 g Kidney Beans Rajma
  • 2 tbsp Ghee Butter
  • 1 litre Water
  • 2 Onions Finely chopped
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 Tomatoes Finely chopped
  • 2 Green Chilies Finely chopped
  • 1 tsp Salt
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Chili Powder
  • 1 tsp Garam Masala
  • 2 tbsp Double Cream
  • Coriander


  • Soak the whole black lentils and kidney beans in water overnight.
  • In a pressure cooker, add soaked lentils, kidney beans, and water. Cook for 15 minutes on high heat or until fully cooked.
  • In a separate pan, heat ghee and add finely chopped onions. Fry until golden brown.
  • Add ginger paste and garlic paste. Cook for 2 minutes on medium heat.
  • Add finely chopped tomatoes and green chilies. Cook for 5 minutes or until the tomatoes are soft.
  • Add the salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes.
  • Add the cooked lentils and kidney beans to the pan.
  • Simmer the mixture for 20 minutes on low heat, stirring occasionally.
  • Add fresh cream and mix well. Cook for 2 more minutes.
  • Garnish with coriander leaves and serve hot with rice or naan bread.

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