Dal Makhani



  • 1 1/2 cups toor dal, washed and drained
  • 2 tomatoes, medium sized, cut into large pieces
  • A pinch of turmeric powder
  • 2 tsp coriander leaves, chopped
    For seasoning
  • 1 small onion, chopped
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhania powder
  • 4-5 green chilies, chopped
  • 1 sprig curry leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 stick butter
  • Salt to taste


Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.
In a saucepan, prepare the seasoning by heating the butter. Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning
ingredients except the red chili, turmeric and dhania. Fry till the onion starts turning color. Now add the powders and fry for a minute. Remove from heat and add the boiled dal/tomato to this. Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water.
Bring it to a boil and remove. Serve hot with rotis or plain rice.