Dal Makhani Recipe

Dal Makhani Recipe

serves 4 to 5

Shopping List*

  • 1 Dal Makhani Spice Kit
  • ¾ to 1 cup dry black lentils
  • 1 large yellow onion
  • 1-inch cube ginger
  • 4 cloves garlic
  • 1 cup tomato sauce
  • 4 tbs butter
  • ¼ to ½ cup cream
  • vegetable oil
  • salt
  • chopped cilantro for garnish (optional)

*see Variations below




Rinse and drain lentils. Add to saucepan with 3 cups water and 1 tsp salt. Bring to a boil, cover lightly, and reduce to low. Simmer 30 min or until very soft; stir occasionally. Add water as needed to keep lentils covered. Do not drain.


Peel and finely chop onion. Heat 1 tbs oil on medium in large saucepan. Add WHOLE SPICES, stir 1 min, then add onion. Sauté 7 - 10 min until lightly browned.


Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 2 tbs butter, and 2 tbs water. Sauté 2 min.


Add tomato sauce and ¼ tsp salt. Reduce to low, cover, and simmer 10 min; stir occasionally.


Add lentils (with cooking liquid) and stir well. Cover and simmer 15 min. Add 2 tbs butter, cream, and salt to taste. Boil with lid off to thicken and garnish with cilantro, if desired.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.



  • to make vegan, substitute:
    • non-dairy spread for butter
    • 1 tablespoon unsweetened cashew butter mixed with 2 tbs hot water OR ¼ cup cashew cream for cream
  • for an extra-rich flavor, substitute ghee for butter and/or vegetable oil
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