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daal makhani

This “extra” daal, made with black lentils, is loaded with butter and cream. The perfect balance between healthy and indulgent.


  • 1/2 cup black lentils (urad daal), soaked overnight & rinsed
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1″ ginger, minced
  • 2 green chilies, minced
  • 1 large tomato, blended
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. chili powder
  • 4 tbsp. butter
  • 1/4 cup heavy cream
  • Salt to taste


  1. Cook the lentils in a pressure cooker for 6 whistles, or boil then simmer in a pot of water for an hour or until soft. Set aside.
  2. Sauté the onions with some oil and 1 tablespoon butter, on medium heat till translucent, then add in the garlic, ginger and chilies and stir for about 30 seconds. Add in the tomato, spices and salt and cook for 10-15 minutes.
  3. Add in the cooked lentils and stir till well coated. Let it simmer for 30 minutes or until you get a thick sauce, stirring occasionally. Add in the cream and remaining butter and simmer for an additional 5 minutes. Garnish with some cream and cilantro, and serve with rice or toasted bread.

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