Dhal Makhani





Serves: 4 - 6 people


whole urad dal (black lentils)

50g rajma (red kidney beans)
50g channa dal (gram lentils)
10g 10g ginger, peeled
3 garlic cloves
2 green chillies
  salt to taste
for the tadka
50g ghee
1 tsp cumin
3 garlic cloves
pinch asafoetida powder  
0.5 tsp fenugreek seed  
100g tomato paste or puree  
to finish  
100g butter  
30ml cream  
0.5 tsp or more chilli powder  
0.5 tspn garam masala  


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. Boil all of the lentils with the ginger, garlic, green chillies and salt, for a good 10 minutes then simmer until lentils are well cooked. At least half an hour. Drain off excess water and mash the lentils lightly with the back of a ladle.

Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Turn the heat down slightly and 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.

Source: adapted from several sources

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