Dal Makhani

Saritha Sreedharan @wiseveganlife

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2 cups black masoor dal
2 onions, chopped
2 tomatoes, chopped
8-10 cashews, soaked for 20 minutes
1 cup any nut milk
½ tsp mustard seeds
½ tsp cumin seeds
5 curry leaves
2 green chilies, sliced
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste

Spice mix:
1 tsp ginger and garlic paste
1 tsp cardamom
2 cloves
5 black peppercorns
1 small cinnamon stick
1 tsp coriander seeds
1 tsp cumin
5 cashews


Soaking and cooking dal: Soak the masoor dal for 24 hours for best results. Make sure you change the water after 12 hours. Pro tip: use this to water outdoor plants. Pressure cook the soaked dal until at least four to five whistles.
Makhani: Blend the soaked cashews with 1 tsp water to a thick consistency.
Masala: Cook the spice mix, onions and tomatoes in nut milk for five to seven minutes on medium flame. Once it cools down, puree the mixture. This process adds flavour and thickness to the makhani preparation.


  • Heat a deep pan and add 1 tsp cooking oil (optional).
  • Add the seasoning of cumin seeds, mustard seeds, curry leaves and green chilies.
  • When they are roasted well add the masala puree, turmeric powder, red chili powder and salt.
  • Add the cooked masoor dal. Cook well on low heat for over 20 to 25 minutes.
  • Lastly garnish with fresh coriander leaves and cashew paste.

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