Recipe – Kaali Dal / Kali dal makhni / Restaurant Style Dal Makhni

Dal MakhniPrep Time: 20 mins

Cook Time: 20 mins

Serves: 4


  • Whole black Urad Dal (whole black lentils): 1 cup
  • Salt: 1 ½ teaspoon or to taste
  • Oil or Ghee: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 2 medium sized, chopped
  • Ginger: finely chopped, 1 teaspoon
  • Garlic: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Clove (laung spice): 1
  • Cardamom (Elaichi): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: 1 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1 or 2
  • Coriander leaves: finely chopped, 1 tablespoon
  • Water: 4 ½ cup or as required
  • Fresh milk cream / curd: ¼ cup
  • Butter: ½ tablespoon


  • Wash the black urad dal 2-3 times. Soak it in water for 2 hours.
  • Pressure cooker the dals with water, turmeric, salt and ½ tablespoon of oil. 3 whistles are good in high flame.
  • Heat ½ tablespoons of oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, clove and cardamom. Stir.
  • Add onion, garlic and ginger. Sauté until onions are golden brown. Add Tomatoes, green chili, red chili powder, garam masala powder. Sauté until tomatoes are cooked.
  • Turn off the heat. Let it cool for 5 minutes. Grind it using little water to smooth paste.
  • Heat 1 tablespoon oil in the same pan. Add cumin seeds and hing. after 30 seconds, add the grinded paste.
  • Add dal on top of the paste.
  • Add milk cream, stir and cover the pan for 2-3 minutes.
  • Turn of the heat.
  • Garnish with coriander leaves and place a dollop butter on top. Serve hot.

Cook’s Note

  • Instead of black urad dal, you may use black masoor dal.



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