Recipe by: Preeti Minhas

Source:  Family Recipe

Serves:  4-6


  • 1 cup urad dal
  • ½ cup chana dal
  • 1/3 cup rajama
  • 4-5 cups of water
  • 1 can Hunt’s tomato sauce
  • 1 cup fresh cream
  • 3 Tbsp unsalted butter
  • 4-5 cups water
  • Salt to taste

Ingredients (Tarka)

  • 2 Tbsp cooking oil
  • Pinch of asofetida
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated garlic
  • 2-4 dried red whole chillis
  • 1 bunch of fresh coriander leaves, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder


  • Soak all the dal overnight in water. Drain them well and rinse it for a few times in fresh water. Keep aside.
  • Make the tarka by heating the cooking oil in a pressure cooker, medium heat. Add a pinch of asofetida, dried whole chillis and stir it for half a minute.  Then,  add grated ginger and garlic.  Cook till it gets fragrant, about 1-2 mins.
  • Next, add cumin powder and coriander powder. Cook it for another minute and then blend in the finely chopped fresh coriander leaves.  Cook this for 4-5 mins.
  • Add the drained dal to the prepared tarka and mix well.  Make sure that the spices get incorporated properly.
  • Add water to the dal mix. Pressure cook it till 6-10 whistles. Turn the gas off and let the pressure cooker rest for 6 mins or so.
  • Check the softness of the dal. If it’s not soft and mushy, add more water and pressure cook it for another 2-4 whistles.
  • When the dal is ready, add hunts tomato sauce, cream, and butter. Let it cook for 3-4 mins. Add salt to taste.
  • Garnish with fresh chopped coriander. Serve with rice or chapatti.

Note: This Dal tastes yummy if cooked a day in advance.   You can use less butter and cream in your dal.

Download PDF here (more photos are in the PDF):  Indian Dal Makahni Preeti Minhas