1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste

Dal (not-so) makhani

"Makhani" literally means "buttery". And of course as the name suggests, the recipe for dal "makhani" calls for loads of cream and butter rendering it luscious and an absolute delight. Since I like to make it pretty often, I usually take a healthier route, one that doesn't involve stirring in my family's weekly requirement of fat in a single dish. This is hence, a not-so-buttery version.

Another reason for me to write it up is that one of my dearest friends has been asking me to post this recipe for a while. Though the recipe is really pretty simple, it has taken me months to finally get it in here. So this one's for you PT. Finally!
There are a few very critical points to remember, barring which you are all set. I have stressed them so you need not fear! The dish is a crowd pleaser and great for entertaining. If you are doing so, you can turn up the volume by adding extra cream and butter :)


Low cholesterol

Heart healthy

Diabetic friendly

Gluten free


  • Soak the whole udad and rajma overnight.

  • This next step is very critical. There will be a some unsoaked lentils in the lot and they need to be sorted and removed before we start cooking. Please do not skip this step as you will end up with a very inedible end product! The red arrow in the picture points to one such unsoaked grain. They are pretty easy to spot as they are completely dark, haven't changed their color or broken the skin. If dropped in a plate, they will make a tinny sound.

  • I pulled out about 2 tbsp unsoaked lentils from this batch. The count may however vary depending on the quality of your batch.

  • Once it's done you are ready to cook. This is the second critical step in this recipe.

  • Pressure cook the udad, rajma and the chana dal with 3 times the water. The chana dal gives us the creamy consistency that we love without excessive fat. I do not recommend using a slow cooker, rice cooker or any other cooker for this. Pressure cook for 1 whistle and then on low heat for 45 mins (yes, thats right 45).

  • Heat the oil in a pan. Add the chopped onion and fry till translucent. Add ginger and garlic and fry till it cooks

  • Add turmeric, red chilli powder (as much as you like), cumin powder, coriander powder, garam masala, kasuri methi and fry for 2 minutes

  • Add tomato (chopped or pureed) and fry till it cooks - around 4-5 minutes 

  • Add the cooked dal and season with salt.

  • Let simmer for a few minutes

  • Add butter and half of the chopped corriander and mix.

  • Garnish with the remaining corriander and serve piping hot with roti or rice.

  • Note: You can add a dash of cream to finish off the dish.




1 cup whole udad (black gram)

3 tbsp rajma

2 tbsp chana dal (yellow split peas)

1 medium onion finely chopped

2 medium tomatoes finely chopped

or pureed

1 tbsp grated ginger (or ginger paste)
4/5 finely chopped garlic cloves (or

garlic paste)

1/2 tsp jeera {cumin} powder

I/2 tsp dhania {coriander} powder

1 tbsp red chilli powder (or as much

heat as you prefer)

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp kasuri methi (optional)

A big handful of fresh corriander 

2 tbsp oil

2 tbsp butter 

Salt to taste