Daal Makhni


  • 2 Cups Sabut urad dal
  • 8 cups Water
  • 2 tbsp Salt
  • 1 tbsp Ginger, sliced
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 tsp Shahi zeera
  • 1 tsp Kasoori meethi
  • 2 cups Tomato puree
  • 1 tsp Chilli powder
  • 1 tsp Sugar
  • 1/2 cups Cream
  • For garnishing Green chillies (slit lengthwise)


  • To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.
  • In a heavy based pan, heat butter and oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
  • Stir-fry over high flame, till the oil separates.
  • Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
  • Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies

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