Dal Makhani

Dal Makhani
Dal Makhani
  • 1 cup black urad dal (whole ) 
  • 1tbsp ghee (3 tsp)
  • 1 tsp butter (optional)
  • 1 tsp ginger paste 
  • 1 tsp garlic paste 
  • 1 tbsp kashmiri red chilli powder 
  • 4 tomatoes pureed 
  • Salt to taste 
  • 3/4 tsp dry kasturi methi leaves 
  • 1/4 cup cashew (made into a smooth paste )


  • First wash the dal 3-5 times,by rubbing it so that the colour fades a little .
  • Then soak the dal for a minimum of 2 hours 
  • Drain the water and put the dal in a pressure cooker.
  • Add 6 cups of water and 1 1/2 tsp ghee .
  • Put the lid on the cooker and cook to one whistle then lower the stove /heat to low and cook for 20-25 minutes. 
  • Let the pressure cooker open naturally. 
  • When the dal is cooked mash it slightly and keep aside .
  • Take a pan and add 11/2 tsp of ghee 
  • Warm the ghee for a few seconds then add the ginger-garlic paste and saute on medium to low heat till it's fragrant, the raw smell of the ginger garlic is gone. 
  • Next add the kashmiri red chilli powder and stir it in for a few seconds 
  • Then add the tomato puree and salt ,saute on medium to low heat till the oil separates or you see it coming out on the sides.
  • (When the water of the tomato dries up you will see the oil will seep out )
  • Now add the cooked dal and cook on absolutely low heat for a minute or so 
  • Then add the dry kasturi methi leaves and cook for 10 -15 minutes on a low heat
  • Do keep stirring in between 
  • Now add the cashew paste (check below) and mix it in well and let it cook for a few more minutes
  • It's ready, serve hot with a side of pickled onions and laccha paratha
  • Optional : to garnish can add 1 tsp of butter just before serving .

Method to make the cashew paste :
Put the cashews along with 1/4 cup of water and heat in the microwave for 30 seconds to soften the cashews 
Once the cashews cools down add it to a grinder and grind with a pinch of salt.

Add the warm leftover water gradually till you get a smooth paste like a cream. 

It should be thick like cream with no grains. At this point your cashew cream is ready

Note : once cooled the dal becomes thicker.

You can change the consistency according to your personal preference, by adding warm water as needed. Remember to adjust the salt as well.