Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Dal Makhani
The queen of Indian dals — black lentils slow-cooked overnight with butter, cream and aromatic spices.
Ingredients
Instructions
Pressure cook or simmer soaked dal and beans in fresh water 1.5 hours until completely soft.
Fry onion in butter and oil until deep golden, add garlic and ginger.
Add all spices, cook 2 minutes.
Add crushed tomatoes, cook 10 minutes until rich and dark.
Add cooked dal to tomato base, stir well.
Simmer on very low heat 1 hour stirring frequently — longer is better.
Add cream and remaining butter, simmer 15 more minutes.
Serve with naan or rice — the longer it cooks the better it gets.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
