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Dal Makhni – Buttery lentils


  • 2 C Black Gram Urad Dal whole
  • 1/2 C Red Kidney Beans
  • 1/2 C finely chopped onions
  • 2 tbs garlic minced
  • 2 tbs ginger minced
  • 1 tbs Red chilli powder kashmiri pref
  • 1 tsp coriander powder
  • 1/2 C tomatoes
  • 2 tsp ghee
  • 2 tbs cream to serve optional
  • 1 tsp cumin seeds
  • 1 tbs Mustard oil
  • Salt to taste


The night before (at least 12 hours before)

  1. Wash the kidney beans and the whole gram
  2. Soak them together in a bowl filled with 6 cups of water.
  3. When you are ready to cook, Drain the water, give them a quick rinse and put them in a pressure cooker with 5 cups of water.
  4. Once the water comes to a boil, skim off any foam that floats up.
  5. Add in the onions, garlic, ginger and mustard oil, close the lid and wait for it to make some noise.
  6. As soon as the steam coming out through the vent makes a noise, lower the heat to medium and let it cook for 15 minutes.
  7. Remember - medium heat.
  8. After 15 minutes, switch off heat and let the dish rest. It will release the steam on its own in about 20 minutes.
  9. Ten minutes before you are ready to serve, heat the ghee in a largish pan and add in cumin and wait for it to crackle.
  10. Add in the tomatoes and cook until the fat floats to the top. Now add in the chilli powder, coriander powder and salt.
  11. Mix it in and let it cook on a low heat for a minute.
  12. Tip in the Dal from the cooker and mix it in. You won't need to mash up the dal and you must not.
  13. Cover and cook for another 5 minutes. Serve hot with a dash of cream on top.

Recipe Notes

You add in the raw mustard oil. No need to heat it first. Seriously!

If you don't like mustard oil (too bad ) you can use any oil you choose.