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This is a quintessential Indian dish served at all the North Indian restaurants. It is definitely one of my favorite lentil dishes. A lot of people think it is very difficult to make at home but it really isn’t.

Every Indian household has a very different way of cooking dal makhani. In my family most dishes are made by adding all the ingredients in one pot and letting them cook in their own juices instead of sauteing and frying- so it’s a lot easier and healthier.

This one is cooked the same way- in a pressure cooker though or even a slow cooker. The black lentils are cooked with a bit of kidney beans and gram lentils which add extra creaminess. Tomatoes, onions, ginger and garlic are added to create a delicious dish. I add a bit of butter or ghee and finish it off with some half and half.

In the restaurants this dal is full of lots of butter and cream. It does taste really good but it is definitely not good for you. I prefer the home made version- it’s easy to make; delicious and not full of fat. My daughter loves it with rice or roti. 

I usually serve this dish for a party. The great thing about making Indian food is that most of the dishes taste more delicious the next day. I make this in advance and just heat it in the oven the day of the party and it is always a big hit. It freezes really well too- so it’s definitely worth getting all the ingredients together and making a big batch- especially for this time of year!

• 1 cup whole urad dal (black lentils)
• ¼ cup rajma (red kidney beans)
• ¼ cup channa dal (gram lentils)
• 4 cups water
• 1 cup crushed tomatoes
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 2 inch piece of ginger, minced
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 1 tablespoon ghee or butter
• 2 teaspoon garam masala
• 3 tablespoons half and half

In a pressure cooker or sauce-pan, add the urad dal, rajma, channa dal, water, crushed tomatoes, onion, garlic, ginger, salt, cayenne pepper, coriander powder, turmeric and ghee. If using a pressure cooker, then close the lid and cook on high till the pressure is built, then turn the heat on low and cook for an hour. Turn the heat off, and take the lid off- check the consistency. The dal should be like a thick soup or a think stew. If there is excess liquid, then turn the heat on high and begin to evaporate the liquid. Add the garam masala and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
If using a sauce-pan, then bring the mixture to a boil and lower the heat, cook for at least 2 hours or till the lentils are soft and mushy. Add the garam masals and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.