Dal Makhani

July 26, 2021

Dal Makhani

Dal Makhani is a rich, creamy, deliciously spicy lentil dish that originates from the Northern Punjabi district.  It is made with whole black lentils and kidney beans and is therefore very popular with vegetarians. 

It is often used as a celebration dish on birthdays and special holidays but there’s absolutely no reason this dish shouldn’t be enjoyed more regularly. 


Prep time: 15 mins

Cook time: 40 mins

Serves: 4 - 6



  • 3 heaped tbsp of Lord & Lion’s Dal Makhani Masala Blend
  • 2 tbsp olive oil
  • 2 tbsp of butter
  • 1 large white or brown onion, diced finely
  • 4-5 cloves of garlic, crushed
  • 1½ tbs of ginger, minced
  • 1 cup of uncooked black lentils
  • ½ cup of uncooked kidney beans (or ¾ cup if using a can of kidney beans, rinsed and drained)
  • 1 can of diced tomatoes
  • 1 tbsp tomato paste
  • 1 inch Ceylon Cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • ½ tsp sugar
  • Salt to taste
  • ¼ cup of thickened cream
  • 2 green chillies, cut diagonally
  • Fresh coriander, chopped roughly



  1. Soak the lentils and the kidney beans (if using the uncooked version) overnight in water, careful to leave an inch of water in height above the lentils and kidney beans.
  2. Drain the water and add them to a heavy based pot with 4 cups of water, the cardamom, cloves, Ceylon Cinnamon stick and ¼ tsp of salt.  Bring to the boil and then simmer for at least 30 minutes or until the beans are cooked through and soft. 
  3. Whilst the lentil kidney bean mixture is simmering, heat another large pot and add the olive oil and sauté the onions until they are soft and translucent. 
  4. Add the ginger and garlic to the onions and mix through. Cook for 1 minute.
  5. Add the Lord & Lion Dal Makhani Blend and mix through the onions.
  6. Add the can of diced tomato and tomato paste to the onions and spice mix and cook on medium heat.
  7. Using a potato masher, lightly mash the contents of the pot with the lentil and kidney bean mixture, careful to leave some intact.
  8. Add the mashed lentil kidney bean mixture to the pot with the tomatoes and onions.  Add 1 cup of water.  Bring to the boil and then simmer on low heat until the mixture has thickened, mixing regularly to ensure that the mixture isn’t sticking to the bottom of the pan.
  9. Optional step - take a cup of the mixture and blend it in a hand blender and add back to the pot.  This gives an extra creamy texture.
  10. Mix in the cream and the butter.  Salt to taste. 
  11. Garnish with the coriander and chillies.