Daal Makhani

Daal Makhani

Cuisine: Indian
Cooking time: 1.5 hour
Preparation Time: 15 mins plus soaking time
Serves: 4 – 6 people, depending how you use it


  • Whole urad dal (black lentils)150g
  • Rajma (red kidney beans) 50g
  • Ginger, peeled 10g
  • Garlic 2 – 3cloves
  • Green chillies 2
  • Salt to taste
  • Channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 50g

For Tadka

  • Ghee 50g
  • Cumin 1 tspn
  • Garlic 2 – 3 cloves
  • Pinch asafoetida powder
  • Fenugreek seed0 5 tspn
  • Tomato paste or puree 100g

To Garnish

  • Butter 100g
  • Cream 30 ml
  • More chilli powder 0.5 tspn
  • Garam masala0.5 tspn


  • Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.
  • Chop the garlic, ginger and green chillies finely.
  • Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
  • To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.
  • Add the garam masala and adjust seasonings.