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Maa di Dal with Roti

Dal Makhani

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 5 hours 30 minutes
  • Total Time: 6 hours
  • Yield: 12 side dish servings 1x


Learn how to make dal makhani at home and what to serve with it. I first came across this Indian recipe when I visited Dishoom in London and ordered it as a side dish.



  • 225g (8 oz) whole black lentils (urad dal)
  • 1.25l (2¼ pints) water
  • 40g (1½ oz) fresh root ginger, finely chopped
  • 30ml (2 tbsp) ghee
  • 12 garlic cloves, pureed
  • 200g (7 oz) brown onion paste
  • 10ml (2 tsp) paprika
  • 5ml (1 tsp) coriander seeds, roasted and ground
  • 5ml (1 tsp) cumin seeds, roasted and ground
  • 2.5ml (½ tsp) chili powder
  • 5ml (1 tsp) tomato puree
  • 200g (7 oz) tinned tomatoes, pureed
  • 45ml (3 tbsp) garam masala
  • 150ml (5 fl oz) single cream
  • 150g (5 fl oz) unsalted butter
  • 10ml (2 tsp) rock salt


  • Soak the lentils in plenty of water for at least 12 hours. Drain and rinse well.
  • To cook the lentils, bring the measured water to the boil in a 2.5 litre (4½ pint) saucepan. Add the lentils and half the ginger. When it returns to the boil, stir to ensure nothing is sticking to the bottom of the pan.
  • Boil for 10 minutes, then reduce the heat to very low and simmer for a further 1 hour or so, stirring from time to time.By this time, the lentils should have absorbed all the water and be soft not al dente.
  • Heat the ghee in a 2.5 litre (4½ pint) ovenproof casserole dish. Add the masala and stir-fry for 1 minute or so. Add the garlic, onion paste and the remaining ginger and stir-fry for a further 2 minutes. Mix in the lentils.
  • Add the tomato puree, tinned tomatoes and garam masala to the lentils. Cook for a further 15 minutes, adding a cupcful or two of water as needed so as to retain a pouring consistency.
  • Put the casserole in a preheated oven, 180°C/350°F/gas mark 4, and cook for at least 3 hours. Check the consistency of the mixture every 40 minutes or so – adding water to maintain the pouring consistency.
  • On your fourth check, add the cream, butter and salt and give it a final 20 or so minutes cooking in the oven with the oven switched off.


If you like you can deglaze the onions by adding a dash of balsamic vinegar to give the onions a tang.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: Indian


  • Serving Size: 114.5g
  • Calories: 224
  • Sugar: 2.7 g
  • Sodium: 291 mg
  • Fat: 15.4 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 21.3 g
  • Fiber: 5.8 g
  • Protein: 7.7 g
  • Cholesterol: 27 mg

Keywords: dal makhani, dishoom black dal recipe, what to serve with dal makhani, black dal recipe