Daal Makhni

I’m sharing a yummy, creamy and delicious Daal Makhni recipe with you guys! It can be served with chapatis or white rice! I love eating it with rice.


Brown Lentils – 1 cup ( boiled)

Red Kidney Beans – 1/2 cup (boiled, or tinned ones)

Onion – 1 chopped

Tomatoes – 2 chopped

Ginger-Garlic paste – 1tbsp

Salt – as per taste

Fresh Cream – 2 tbsp

Turmeric pwd – 1/2 tsp

Cumin pwd – 1/2 tsp

Chilli pwd – 1 tsp

Red Chilli flakes – 1 tsp

Green chilli peppers – 2/3

Cinnamon stick – 1 inch

cloves – 3/4

Black peppercorns – 6

Black Cardamom – 1

For Tarka

Butter –  2 tbsp

Oil –  1tbsp

Garlic – 2 chopped finely

Cumin Seeds – 1 tsp


Heat up oil in a pan, add the whole spices…cinnamon stick, cloves..etc. When they start to sizzle, add the chopped onions. Once the onions turn slightly golden, add the ginger/garlic paste. Stir and cook for few mins. Then add the spices, salt, turmeric power…etc. Mix well, don’t let the onions burn. Add water if needed!

Add the chopped tomatoes and the chopped green chillies.( It would be best if you get rid of the tomatoes skin) Once the tomatoes are well cooked and the oil has separated, add in the boiled daal and the red kidney beans. Mix well!

Pour in 1 cup of water. Cook on low heat for at least 15/20 mins.

After 20 mins, add the cream. Mix well and check if more salt is needed.

Now, for the tarka, heat up oil and butter. Add the ingredients for the tarka, once the garlic turns light brown, pour it over the Daal.

Garnish with fresh coriander and green chillies.

Enjoy 🙂


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