Dhal Makhani


  1. 1 1/2 cups toor dal, washed and drained
  2. 2 tomatoes, medium sized, cut into large pieces
  3. A pinch of turmeric powder
  4. 2 tsp coriander leaves, chopped

For seasoning:

  • 1 small onion, chopped
  • A pinch of hing
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhania powder
  • 4-5 green chillies, chopped
  • 1 sprig curry leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 stick butter
  • Salt to taste


  • Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft.
  • Add salt to taste.
  • Set aside.
  • In a saucepan, prepare the seasoning by heating the butter.
  • Add the cumin and mustard.
  • When the cumin is slightly fried, add all the other seasoning
  • ingredients except the red chilli, turmeric and dhania.
  • Fry till the onion starts turning color.
  • Now add the powders and fry for a minute.
  • Remove from heat and add the boiled dal/tomato to this.
  • Add the chopped coriander leaves.
  • Mix well.
  • Adjust the salt if necessary.
  • Add 1 cup of water.
  • Bring it to a boil and remove.
  • Serve hot with rotis or plain rice.

Be the first to comment on "Dhal Makhani"

Leave a comment

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.