Dal Makhani

Serves: 6 nos.

Cooking time: 2 Hours


  • Black urad dal sabut (black gram) – 500 gms
  • Kagome Tomato Puree – 400 gms
  • Amul butter – 250 gms
  • Ginger garlic paste – 2.5 tbsp
  • Kashmiri red chilli powder – 2 tbsp
  • Desi ghee – 3 tbsp
  • Chopped garlic – 1 tbsp
  • Kasuri methi powder – 1 tsp
  • Fresh cream – 175 ml
  • Salt to taste


  1. Wash the sabut urad dal thoroughly for 3 to 4 times straining off the dirty water. Scrub the dal with hands while washing, this would give the desired rich reddish color once dal is finished. Soak the dal in water overnight.
  2. Strain off the water. Add desired water in a cooking pot and Cook the dal over slow flame for about 1.5 hours mixing the dal at regular intervals and removing the scums floating over the dal.
  3. While the dal is cooking, in a separate pan add 2 tbsp ghee add in ginger garlic paste and cook till golden brown. Remove the pan from the flame and add in 1 tbsp Kashmiri red chilli powder and cook further. (add a little water to it so that the red chilli powder does not change its color). Add in the Kagome Tomato Puree and cook further till done. Use a muddler to muddle the dal at regular intervals.
  4. Add in the butter and cook further for 20 minutes. Add salt to taste.For the final finishing:
  5. In a pan heat the remaining ghee, add in chopped garlic, kashmiri red chilli powder, kasuri methi powder and add the tadka to the cooking dal. Mix well.
  6. Remove the dal from flame. Add in the fresh cream and mix well. Serve hot with Basmati rice or Roti.