Dal Makhani – Creamy Black Lentils


1 cup Whole Urad Dal (Black gram Lentil with skin on)
1 can Dark Red Kindey Beans
1 can Tomato Puree
½ tsp Ginger and Garlic Paste
½ tsp Butter
¼ cup of Dal Makhani Masala (I prefer M.D.H)
¼ tsp Red Chili Powder (you can add less as per taste)
A pinch of Turmeric Powder
¼ tsp of Coriander Powder
¼ tsp of Cumin Powder
2 tbs of Cream
Salt to Taste
2-3 cups of water



Soak the Urad dal overnight.
Boil the Urad dal till the dal pieces get bigger and the skin starts to pull apart. (The dal will be soft when pressed between your fingers).
Add the can of Rajma.


In a separate pan add the can of tomato puree, Dal Makhani Masala, the remaining Spices, 1/2 tsp of Ginger and Garlic Paste and Salt to taste.
Cook for a few minutes.
Drain the water out of the dal and add the dal to the puree.
Mix well and add water to desired consistency.
I added 2 cups of water.
Bring to Boil.
Add the Butter and the Cream to the dal and cook for another few minutes.
Top with cream to garnish.

Serve hot with Rice, Roti or Naan.

Happy Cooking 🙂

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