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Dal Makhani

Creamy buttery black urad dal cooked in an onion tomato curry base.
Prep Time4 mins
Cook Time45 mins
Course: Main Course, Mains
Cuisine: North Indian, Punjabi
Servings: 5


  • Pressure cooker


  • ¾ c Black Urad dal
  • 3 tablespoon Kidney beans
  • ¼ c Fresh cream
  • 1 c finely chopped Onion
  • ½ c Tomato puree
  • 2 teaspoon Ginger garlic paste
  • 3 minced Green chilies
  • 2 teaspoon Chili powder
  • ½ tspTurmeric powder
  • 1 teaspoon Cumin seeds
  • 1 inch Cinnamon
  • 1 Clove
  • 1 Green cardamom
  • 2 tablespoon Unsalted butter
  • 1.5 teaspoon Salt or to taste


  • Pressure cook the dals and beans together for 8 to 10 whistles with salt and cinnamon in 2 cups of water until overcooked and mushy.
  • Once done, drain the water and set aside.
  • Heat a pan with the butter and crackle the cumin.
  • Add the clove and cardamom with green chilies next.
  • Saute for 30 secs and add green chilies, onions and ginger garlic paste next.
  • Saute till onions turn a light golden brown.
  • Now, add the chili powder and turmeric powder and saute for 30 secs.
  • Add the tomato puree and cook the mixture till oil separates.
  • Now, add the cooked dal and salt to taste.
  • Mix well.
  • Cook on medium flame for about 2 mins.
  • Add ½ cup of the reserved water and mix well. Simmer.
  • Now add the cream and mix well.
  • Simmer for a minute more.
  • Once done, garnish with a dollop of cream on top and cilantro leaves.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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