Dal Makhani (Rich and creamy black gram)

Dal Makhani (Rich and creamy black gram)

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Servings: 6
Calories: 413


  • 9 oz Whole black gram urad dal
  • 7 oz Tomato paste
  • 16 floz Tomato puree
  • 8 floz Cream
  • 1 tbsp Ghee
  • 1 Ginger adrak, 1 inch piece, julienned
  • 1 3/4 oz White butter
  • 1 tbsp Cream


  • In a heavy-bottomed pan, boil 6 cups water. Add the black gram and cook on medium heat till the grains are just a little tender and begin to split.
  • Add the tomato paste, tomato puree, and cream; simmer (adding hot water if necessary) for 2 hours or more till the black gram is soft and the mixture turns a rich red in colour.
  • Heat the ghee in a wok (kadhai); saute the ginger and add to the black gram mixture.
  • Add a dollop of white butter; serve hot garnished with a swirl of cream.
Calories: 413 kcal
Carbohydrates: 36 g
Protein: 14 g
Fat: 25g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 361 mg
Potassium: 720 mg
Fiber: 11 g
Sugar: 8 g
Vitamin A: 1732 IU
Vitamin C: 18 mg
Calcium: 81 mg
Iron: 6 mg
Dishes Curries
Cuisine Indian
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