Kaali Daal (Indian Black Lentils) also known as Daal Makhani is North India's evergreen recipe that is widely enjoyed by Indian food lovers all around the year. Daal Makhani is one of the most consumed and sought-after restaurant-style recipes that is generally served with naan (tandoori roti).

Total Time: 75 mins
Preparation Time: 15 mins
Cooking Time: 60 mins
Yield: 4 servings Indian black lentils


  • 1 cup Black Lentils (Split Urad Daal) soaked overnight in water to cover.
  • 3 cups Water
  • 2 Onions (thin sliced)
  • 2 Green Chilies slit
  • Pinch Asafetida (Hing)
  • Salt according to taste
  • 2 tablespoons neutral Oil (Veg./Canola, or Sunflower)
  • 2-inch piece of Ginger julienned
  • 1 tablespoon Garlic (minced)
  • 2 large Tomatoes (chopped cubes)
  • 2 teaspoons Coriander
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Red Chili Powder
  • 1/2 cup heavy cream, whisked
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin Seeds


Soak the Urad Daal (Black Lentils) in a bowl of water overnight.

Then, boil the soaked Lentils with 3 cups of water, 1 sliced Onion, Green Chilies, Asafetida and Salt to taste till they are very tender and then set them aside.

Now, in a separate pan, heat the Oil and fry the other Onion till soft. Add the Ginger and Garlic and fry for about a minute.

Now add Tomatoes, Coriander, Cumin and Red Chili Powder and fry for another 5 minutes.

Add the reserved boiled Lentils and some good amount of water to make a thick gravy-like consistency and mix well. Simmer it for about 10 minutes.

Pour in the whisked cream and mix well and then turn off the fire.

Now, in another small pan, heat the Ghee and when hot add the Cumin Seeds and cook till they stop spluttering.
Pour this into the Lentils (it will all sizzle) and mix well.

That's all! Your Daal Makhani is ready to serve hot. Serve with a vegetable or butter chicken as a side dish and with naans (tandoor-baked leavened Indian flatbread).

(Recipe source: TheSpruce.com)