Dal makhani


Dal makhani mix (1 cup)* – soaked overnight

2 tablespoons ghee

2 medium sized onions – chopped

2 tablespoons ginger-garlic paste

puree of two big tomatoes

1 teaspoon chili powder

2 teaspoons coriander powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 heaped tablespoon butter

fresh coriander to garnish

fresh cream to garnish

salt to taste



  1. Pressure cook your dal with 1 teaspoon of salt on a high flame for one whistle and then on a low flame for 3 whistles. Let the pressure release on it’s own.
  2. In a kadai, heat the ghee and add in the chopped onions. Fry till golden brown, then add in the ginger-garlic paste and fry till the raw smell goes.
  3. Add in the tomato puree and cook until the raw smell goes and the oil starts to separate from it. Add in salt and chili powder and mix thoroughly.
  4. Add in the cooked dal and mix with the masala. Add in half a cup of hot water and let it boil on a low flame.
  5. In another vessel, melt butter and take it off the heat. Add in 1/2 teaspoon of chilli powder and mix through. Add this mixture into the boiling dal mixture and mix in.
  6. Add coriander powder, garam masala and cumin powder and stir in. Let the dal thicken on a low flame.
  7. Add fresh coriander and cream to garnish. Serve hot with some rice or rotis!



Dal makhani mix is readily available in all supermarkets. If you can’t get the pre-made mix, add one fistful of rajma to 1 cup black dal. If you don’t like rajma, you can leave that out.


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