Mutti Dal Makhani

Mutti Dal Makhani

From Chef Devan Rajkumar, @chefdevan

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h 50 min (COOK TIME: 50 min / PREP TIME: 1h)

cooking sketch Medium

4 people


  • 1 cup Urad Dal (whole black gram lentil)
  • 1/4 cup kidney beans
  • 1 onion (finely diced)
  • 2 cups Mutti Strained Tomatoes (Passata)
  • 3/4 tsp cumin seeds
  • 3 cloves
  • 3 green cardamom
  • 1 black cardamom
  • 1" cinnamon stick
  • 1 bay leaf
  • 1/3 tsp nutmeg powder
  • 3/4 tsp red chili powder
  • 1 tsp fenugreek leaves
  • 3/4 tsp Garam Masala
  • 2 tbsp ghee
  • 1 cup water
  • 1/4 cup low fat cream
  • 1/2 tsp Kosher salt


  • Cilantro leaves
  • Ginger (finely sliced)
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Mutti Dal Makhani: Method

  1. Place dal and kidney beans in a mixing bowl and cover with water by 3 inches, allow to soak overnight. Rinse well with water and drain.
  2. Add dal and kidney beans to a pot, add 5 cups of water and gently boil until tender, approximately one hour.
  3. Meanwhile in a sauté pan over medium heat add ghee, cumin seeds, clove, cardamom, cinnamon, bay leaf and allow to toast for 1-2 minutes until aromatic.
  4. Then add onions, salt and sauté until golden brown, approximately 5-6 minutes.
  5. Add ginger garlic paste, green chili, nutmeg, red chili powder, garam masala and sauté for 1-2 minutes before adding Mutti Strained Tomatoes (Passata) and ¾ cup water. Simmer for 15-20 minutes.
  6. Once dal mixture is cooked use an immersion blender to pulse it several times or use a potato masher to break some of the dal down while still leaving some intact.
  7. Strain dal mixture and add it to the saucepan along with one cup of water. Stir to combine flavours and allow to cook for an additional 15-20 minutes stirring frequently.
  8. Stir in fenugreek leaves, cream and taste for seasoning.
  9. Garnish with cilantro leaves, ginger and enjoy.

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Also made with: Passata

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