Dal Makhani

Prep: 2 hours + overnight soaking | Cook: 3 hours | Servings: 3-4


200 gms soaked black lentil (sabut urad dal)

3 tbsp Garlic water

¼ cup butter

water as required

For tempering

½ ghee

1 tbsp ginger garlic paste

1 tsp degi red chilli powder

1 ½ cup  tomato puree

¼ cup butter

Salt to taste

For 2nd tempering

2 tbsp ghee

1 tsp Kasuri methi

½ tsp degi red chilli powder

2 tbsp water

¼ cup butter

For garnish

2-3 butter cubes

½ tbsp fresh cream


  • Wash and soak urad dal, overnight.
  • In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a low flame.
  • Once dal is cooked add butter into it.

For tempering:-

  • Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Sauté till the tomato puree is well cooked.
  • Add the tempering to cooked dal and mash it.
  • Add butter and salt to it and cook until well combined.

For 2nd tempering:-

  • Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.
  • Add the tempering to the dal, add butter and give it a boil.
  • Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti or jeera rice.