Dal Makhani

Creamy, thick lentil soup with aromatic spices tossed in authentic Indian gravy made with tomatoes and onions.

What’s cooking

Dal Makhani is a popular lentil-based dish of North-Indian cuisine. It has a butter-smooth texture, developed by then simmering the lentils in onion, tomato, ginger-garlic and lots of heavy cream. The flavorsome blend of spices and the semi-thick gravy makes it perfect to be paired with rice and roti alike!

What we send

} 15 Minutes


Mixing Bowl

Cooking Pan


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Cook this recipe in 6 easy steps
1. Step1

In the Pressure Cooker, add the pre-soaked dal and pour water until all the beans are submerged and the water level is 1 inch above the dal. Add the boiling mix and cook the dal on medium heat for 5-6 whistles.

2. Step2

Take the large cooking pot and put it on medium heat. Pour ghee and wait for it to heat up. Now, add the onion and the ginger-garlic paste. Saute this for 1-2 minutes or until the onions turn brown.

3. Step3

Add the tomato puree followed by the YP Dal Makhani Spice Mix to the pan and add 100ml of water.

4. Step4

Simmer this for 2-3 minutes and then add the boiled Dal in the pot. Also add the Butter and simmer it on medium heat for 5-6 minutes.

5. Step5

For the final step, turn off the gas and add the Fresh Cream and the YP Indian Seasoning. Stir the curry until the cream and seasoning is properly incorporated.

6. Step6

Turn off the gas and use the Garnishing Packet to add the final touch and serve this delicious dish with steaming hot Basmati Rice or a regular Tawa Roti!