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Dal Makhani

Updated: Jan 28, 2020

Cuisine: Indian

Meal: Dinner

Style: Vegetarian Main Entree

Yield: 25 servings

Accompaniments: Cumin Basmati Rice or Naan

Dal Makhani is one of Punjabi Cuisine’s most characteristic signature dishes, and is high in protein--an important attribute in primarily vegetarian cultures. Traditionally this dal is cooked on low flame, for hours, on charcoal, which gives it a rich creamy texture. When prepared in restaurants in India, Pakistan, the United Kingdom or United States, it is cooked slowly on low heat and usually has a large amount of cream and/or butter added. Whole black lentils can be bought at any Indian grocery store or the following Indian Food Vendor: Dee Dee’s Indian Grocer (650-861-0380.


Whole black lentils (urad), soaked overnight 2 lb

Kidney Beans, soaked overnight ½ lb

Onion, chopped 2 ea

Ginger & Garlic Paste 2 oz

Tomato Paste ½ cup

Cream ½ cup

Chopped Tomato 2 ea

Chili Powder 4 tsp

Olive oil or butter 5 oz

Chopped Cilantro ½ cup

Salt to taste

Water as needed


Heat oil in pan and sauté onions until lightly browned. Stir in salt, chili powder, ginger and garlic paste and tomato paste. Cook for a few minutes. Add in the chopped tomatoes and cook for a few minutes, stir often. Add lentils and beans and enough water to cover them. Cook for 25-30 minutes until lentils are soft and done, add water as needed. Stir in cream and let it come to a boil. Garnish with fresh chopped cilantro, tomato wedges, julienne fresh ginger and julienne jalapenos. Serve with cumin basmati rice or warm naan bread.

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