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Dal Makhani  recipe

Dal Makhani recipe

24 ratings

Brighten up dinner with this vibrant Indian-inspired dish that's bursting with hearty lentils and rich flavour. Fragrant spices and a touch of chilli heat make this a wonderfully satisfying family supper. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 317 calories / serving
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3cm piece ginger, thinly sliced into matchsticks
  • 3 cardamom pods
  • 2 tbsp tomato purée
  • 1 tsp mild chilli powder
  • 1 tsp garam masala
  • ½ tsp ground cinnamon
  • 500ml vegetable stock
  • 400g tin kidney beans, drained and rinsed
  • 390g tin green lentils, drained and rinsed
  • 2 tbsp butter
  • 50ml double cream, plus 2 tbsp to garnish
  • small handful coriander leaves, to garnish
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    11g 53%
  • Sugars

    3g 4%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 21.1g Protein 9.3g Fibre 1.4g


  1. Heat the oil in a saucepan over a high heat. Add the onion and stir fry for 2-3 mins, until translucent. Add the garlic and one inch of the ginger and continue to stir-fry for another 1-2 mins, until just turning golden. Add the cardamom pods and stir-fry for 10 seconds, or until fragrant.
  2. Reduce the heat to low and add the tomato purée, chilli powder, garam masala, ground cinnamon and a good pinch of salt. Mix well and cook for a few seconds to allow the flavour of the spices to develop. Pour in the stock, kidney beans and lentils. Mix well and bring to the boil over a high heat. Cover, reduce the heat to low and cook for 20 mins.
  3. Remove the cardamom pods. Using an electric hand whisk, blend the dal until smooth. Add the butter and cream, then mix well and season to taste.
  4. Divide between four serving bowls. Using a teaspoon, swirl the remaining cream over each one. Top with a little coriander and some of the remaining ginger. Serve immediately.

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