Dal Makhani

Whole black beans and kidney beans in a butter and cream sauce
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 6 people



  • Soak dal over night and pressure cook or slow cook dal with some ginger, salt and turmeric. Around 4 whistles should suffice.
  • :- Slow cooking may make it creamier.
  • Mash with the back of a spoon.
  • Heat ghee in a pan and splutter cumin seeds.
  • Add chopped onion and saute until golden brown.
  • Saute ginger and garlic for a few secs.
  • Add tomatoes and saute until the ghee separates.
  • Add chilly powder and pour cooked dal into this or vice versa.
  • :- Add water as reqd.
  • Let it simmer for about 10 - 15 mins or until it reaches desired consistency.
  • Add cream, some coriander leaves, kasoori methi and garam masala and let it simmer for another 5 - 10 mins.
  • Garnish with remaining coriander leaves and kasoori methi.
  • :- For a healthier option, you can use yoghurt instead of cream or 1/2 cup of yoghurt and 1/2 cup of cream or low-fat milk.
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