Creamy, thick lentil soup with aromatic spices tossed in authentic Indian gravy made with tomatoes and onions.
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
- Pressure Cooker
- Cooking Pot / Kadhai
Cook this recipe in 6 easy steps
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.
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.
Add the tomato puree and 100 ml water followed by the YP Dal Makhani Spice Mix to the pot and simmer for a while.
Now add back the boiled Dal in the pot along with the Butter and simmer it on medium heat for 5-6 minutes.
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.
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!