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Category: Sides
Serving: generous
Preparation: 2 days

Dal Makhni one of the best dals in the world. Sheer richness and oodles of calories the black lentil (urad dal) is slow cooked and the flavors intensify as every ingredient cooks for a prolonged time, finished with equal quantity of butter which adds to the whole experience.A little richness to your Iftaar during the holy month of giving. Stay Blessed!


black urad dal (urad whole)- 1kg
asafoetida- 20g
Kashmiri chili powder- 40g
tomato puree- 1kg
Unsalted butter- 750g
salt- to taste


1. Wash the whole urad dal under running water, scrub them between your palm,repeat the process till the water is clear. Soak overnight.
2. Place the dal in a thick bottomed pot, cover with a tight lid and cook in slow heat.
(Note: in hotels we do this in a lead coated vat called the 'Degchi' or 'Deg' leaving the pot on top of a dying tandoor oven where the dal slow cooks overnight and get the slight smoky aroma from the tandoor.)
3. After 4-5 hours of cooking the dal will start to become soft at this time place a cast iron skillet or a pizza stone on top of the heat and then place the pot on top and continue cooking add the asofetida, Kashmiri chili powder and asafoetida, continue cooking for another 2-3 hours till the raw flavor fades, add the tomato puree and simmer the dal.
(Kashmiri chili powder add color to the dal and is low on pungency)
4. At this juncture add 300grams of butter and some salt, cover with a tight lid and seal the dish with dough and place the dal in a 140C oven for 2-3 hours. (this technique is called 'Dum' which helps retain all the aroma and flavor inside the dal)
5. Remove the dough and the lid, add the rest of the butter and stir well. Add salt if required and serve garnished with a lobe of butter and a splash of cream.

Serving Ideas

this dal taste good the next day and keeps well in the refrigerator for 3-4 days.
Serve along with soft pooris, loochis or rohini naan.

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