Dal Makhani

dal makhni

Dal Makhani

  • To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.
  • In a heavy based pan, heat butter and Ramsons Desi Ghee. Add jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
  • Stir-fry over high flame, till the oil separates.
  • Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
  • Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated , serve immediately, garnished with green chillies


  • 1 1/2 Cup hung yogurt
  • 1/4 cup besan (chick pea flour)
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp green chillies, finely chopped
  • 2 tbsp onions, finely chopped
  • 1 tsp salt
  • 1 tsp cumin seeds (powdered), roasted
  • for frying Ramsons Desi Ghee

Preparation Time

  • 60 Min