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 flavoursome blend of spices and the semi-thick gravy makes it perfect to be paired with rice and roti alike!

What we send

Cooking Time

15 minutes


  • Pressure Cooker
  • Cooking Pot / Kadhai 
  • Spatula

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Cook this recipe in 6 easy steps

Step 1

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.

Step 2

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.

Step 3

Add the tomato puree and 100 ml water followed by the YP Dal Makhani Spice Mix to the pot and simmer for a while.

Step 4

Now add back the boiled Dal in the pot along with the Butter and simmer it on medium heat for 5-6 minutes.

Step 5

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

Step 6

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


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