Dhal Makhani


  • ¾ cup whole urad dal (black lentils)
  • 3 cups of water
  • ¼ cup kidney beans (I used canned 200g)
  • 3 cups water for pressure cooking
  • 1 medium onion
  • 1 or 2 green chilies
  • 2 tsp ginger & garlic paste
  • 2 large tomatoes
  • ½ tsp cumin seeds
  • 2 to 3 cloves
  • 1 bay leaf
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon
  • ½ tsp red chili powder
  • 2 to 3 pinches of grated nutmeg
  • ¼ to ⅓ cup low fat cream
  • ¼ tsp crushed kasuri methi
  • Fresh coriander
  • 3 tbsp. butter & 1 tsp oil
  • Salt as required


  1. Wash lentils thoroughly and cook in a pan with water for 40 mins until cooked thoroughly and softened. Lentil should melt in the mouth and should not give any bite or resistance when eaten.  
  2. In a pan heat butter & oil add the whole spices, cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, bay leaf. Sauté till the spices become aromatic.
  3. Add finely chopped onions, stir and sauté the onions on a low flame often till they become light golden.
  4. Add ginger & garlic paste. Add green chilies and stir for a minute. Add the tomato puree and stir again, add red chili powder and grated nutmeg.  Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
  5. Add the cooked lentil and kidney beans along with the stock. Also add 1 cup water or as required, cook uncovered on a low flame, add salt as required.
  6. Finally add kasuri methi & fresh coriander

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