Dhal Makhni

Dhal Makhni



  • 150g (soaked) whole black lentils
  • 50g (soaked) kidney beans
  • 100g (soaked) channa dhal
  • 1 tbsp garlic-ginger paste
  • 2 tbsp hung yoghurt (see p6), beaten
  • 10 tbsp pulped tomato
  • 1 small onion, finely chopped
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 500ml water
  • handful coriander leaves, finely chopped


Clean the pulses well.

Add water, salt, chilli powder, onion, tomato pulp and garlic-ginger paste. Cook in pressure cooker for about 40 minutes or till the pulses are cooked. If you do not have a pressure cooker, simmer the mixture for 1 1/2 hours, adding water occasionally.

Mash the pulses and leave on low heat.

Add the beaten yogurt and cook for 3-4 minutes. Garnish with coriander leaves and garam masala.

If the dhal thickens too much, just add water and bring back to the boil.

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