Dhal Makhani (No Onion No Garlic)



Black lentils 1 cup.
Tomatoes 2
Cashews 8-10 Pcs.
Cooking soda ½ Tsp.
Ginger 1 inch.
Green Chillies 1-2
Butter 2 Tbsp.
Cumin 1 Tsp.
Bay Leaf 1
Cinnamon 1 Stick
Cardamom 2
Turmeric 1/4th Tsp.
Chilli Powder 1 Tsp.
Coriander Powder 1 Tsp.
Salt To taste.
Garam Masala 1 Tsp.
Coriander Few springs.
Fresh/Heavy Cream 1 Tbsp. (Optional)



  • Soak the black lentils for minimum of an hour in warm water.
  • Rinse and drain the soaked water. Add 3 cups of water to the dal and the cooking soda. Mix well.
  • Pressure-cook the dal for 4 Whistles. Allow the pressure to release on its own.


  • In a saucepan with boiling water add slightly slit tomatoes and cashews. Cook for 3-4 mins.
  • Drain the water, peel the skin of the tomato and add it along with the cashews, ginger and green chillies to a mixer jar and grind it to a smooth paste.


  • To a saucepan add butter and allow it to melt.
  • Add cumin and other whole spices, turmeric, coriander powder and chilli powder. Mix well and sauté for few seconds in medium flame.


  • Add the ground paste and cook for couple of minutes.
  • Add salt to taste, mix well and bring it to a boil.
  • Add the cooked dal and garam masala. Mix well to combine everything.


  • Cover the saucepan and simmer for 4-5 minutes.
  • Add freshly chopped coriander and turn of the flame.


  • Transfer it to a serving bowl and add heavy cream on top of it before serving.


Tips & variations:

  • Replace the black lentils with traditional red kidney beans (Rajma)(1/4th cup) and Black Urad dal(3/4th cup). If using Rajma, soak them overnight.
  • You can also replace Black lentils with masoor dal for more variations.
  • Black lentils can be soaked over night as well. If soaking overnight skip adding cooking soda to it while pressure-cooking and pressure-cook for 3 whistles.
  • Use Vegan Butter or Margarine and skip the fresh cream to make the recipe vegan friendly.
  • Serve Hot with Steamed rice, Pulao or any Indian breads


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