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How To Make Dal Makhani

How To Make Dal Makhani

Actress and television presenter Anu Hasan shows you how to make a delicious, traditional dal makhani in this easy to follow tutorial.


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  • 500 g black lentils
  • 200 g kidney beans
  • 1 tin chopped tomatoes
  • 50 g butter
  • 200 ml double cream
  • 200 ml natural yoghurt
  • 2 tsp fresh ginger, chopped
  • 1 tsp cumin seeds
  • 1 stick cinnamon
  • 5 cloves
  • 5 cardamom pods
  • 2 sunflower oil
  • 1 tsp salt
  • water
  • 2 green chilis, slit


Heat a pan and add the oil and butter. Once the butter has melted, add the chopped ginger and cook for a couple of minutes. Add the chopped tomatoes and stir. Once this is beginning to cook, add the cumin seeds, cinnamon stick, 4 or 5 cloves and 2 cardamom pods.

Add the black lentils, kidney beans and stir. At this point, add salt to taste and add the chillies. Keep the chillies whole and slit them down the side, rather than chopping them, so that they can be removed before eating if you don't like your dal too spicy. Level out the top of the lentils and add water, enough to rise an inch above the lentils. Cover and simmer for at least 30 minutes.

When the water had thickened and the lentils mash easily against the side of the pan, add the cream and yoghurt, stir through and serve.