Dal Makhani

Dal Makhni

Dal Makhani

Dal Makhani does not need to be loaded with cream and butter to make it ‘creamy’ and delicious. The trick to a velvety smooth texture is slow cooking, for hours; a secret I learnt from my dad.


For Stew:
½ C Black Lentil (Sabut Urad)
¼ C Kidney Beans (Rajma)
¼ C Split Bengal Gram (Chana Dal)
1 Black Cardamom (Moti Elaichi)
1 medium sized Bay Leaf (Tej Patta)
½ tsp Red Chili Powder
½ tsp Turmeric Powder (Haldi)
Salt to taste

For Tempering
1½ – 2 tbsp Oil
¼ tsp Asafoetida (Heeng/ Hing)
¼ tsp Cumin Seeds
1 medium Onion (finely chopped)
1 tsp Garlic (4 – 5 fat cloves), chopped
¾ tsp finely chopped Ginger
2 medium sized Tomatoes (use more if you wish to), finely chopped or grated
2 tsp Coriander Powder
½ tsp Garam Masala
1 tsp roasted and ground Cumin Seeds
2 tbsp cream (or half a cup of full fat milk)
2 tbsp Butter

For Garnish
1 tsp Ginger julienne
1 tbsp finely chopped Fresh Coriander (Cilantro)

Full recipe: Dal Makhani


Leave A Reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.