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Dal Makhani

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150g Urad Dal (Black Lentils)
50g Rajma (Kidney Beans)
3 Tomatoes (200g)
2 tbsp Butter (25g)
2 tbsp Cream (25g)


1. Soak 150g urad dal (black lentils) and 50g rajma (red kidney beans) in hot water for at least 1 hour.
2. In a pressure cooker, heat 2 tbsp oil/ghee and add 3 crushed tomatoes (200g), 1 pack of Nimkish Dal Makhani Spice Mix and sauté on medium heat till oil separates.
3. Drain the water and add 200g pre-soaked dal (urad dal & rajma) and 5 cups of water (1.5 litre) to the cooker. Close the lid and cook on high heat till the first whistle. Then, let it cook on low heat for 1 hour.
4. Turn off the heat, let the steam release and open the lid. Now add 2 tbsp butter & 2 tbsp cream and give it a stir. Cook for another 5-10 minutes. Garnish with fresh coriander and serve.

Note: Dal Makhani can be prepared in an Instant Pot as well
using the Slow Cook mode. Time required for slow cooking dal makhani in an instant pot is minimum 8 hours. Check for consistency and doneness after 8 hours and adjust the time and water accordingly if the dal is still undercooked. 

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