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Dal Makhani

Easy to make Vegetarian North Indian thali with dal makhani, potato curry, rice and roti. Recipe for creamy restaurant style Dal makhani included.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 11 hrs
Course: Main Course, Main Dish
Cuisine: Indian, north indian
Servings: 6 Servings


For the Curry:

  • 1 cup Whole Urad dal
  • ¼ cup Red kidney beans
  • 1 tbsp moong dal
  • 1 Small Onion, finely chopped
  • 2 tsp Ginger+garlic paste
  • 2 Green Chilies, finely chopped
  • ½ cup Tomato puree
  • 1 tbsp Oil
  • 1 tsp ghee
  • ½ tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp garam masala
  • ¼ tsp Ground Pepper
  • To taste salt

For the Tempering:

  • 1 tbsp butter
  • ½ tsp Kashmiri Red Chili powder
  • ½ tsp garam masala
  • 2 tbsp Cilantro, chopped


  • Soak urad dal and red kidney beans separately overnight or for at least 8 hours.
  • In the morning, drain the water from the lentils and beans. Take them along with the moong dal in a pressure cooker. Add 1tsp salt and 1tsp oil; cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
  • Heat 1tbsp oil and 1tsp ghee in a pan; add the onions, ginger+garlic paste and green chilies. Cook till the onions are translucent, about 4~5 minutes.
  • Add the tomato puree, ground cumin, ground coriander, red chili powder, pepper and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.
  • To the cooked dal and beans mixture, add the onion-tomato gravy and cook on pressure for another 1~2 whistles. Turn off the heat and let the pressure come down.
  • For the final tempering: heat the butter in a small pan, add the Kashmiri red chili powder, garam masala and cilantro.
  • Add the tempering to the cooked dal along with the cream (if using) and simmer for 1~2 minutes to heat it through. Serve warm with rice or roti.
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