Dal Makhani Mix

If you love lentils then you are going to love this dish. It is one of the most popular lentil recipes from Punjab made with whole black lentils and kidney beans.

Recapturing the essence of our mothers cooking, lovingly known as maa-ki-dal.


A famous North Indian recipe, ready to cook mix for a traditional heartwarming lentil curry

  • Dehydrated Onion, Dehydrated Garlic, Cashew Nuts, Salt, Coriander, Cumin,
  • Chilli, Fennel, Dehydrated Ginger, Black Salt, Tomato Powder, Sugar, Bay Leaf, Cassia, Clove,
  • Fenugreek Leaves, Turmeric, Rock Salt, Asafoetida.
Serves 4


Per 100gPer Serving (12g)
Energy (kj/Kcal)1427 / 341171 / 41
Fat (g)9.01.0
of which saturated fat (g)1.00.1
Carbohydrates (g)52.06.3
of which sugar (g)19.02.3
Protein (g)13.01.6
Salt (g)8.01.0

All you need:

  • 350g canned Beluga/Urad lentils (cooked)

  • 50g cooked kidney beans

  • 150g tomato pureed or passata 

  • Masalawaala Dal Makhani Mix (50g)

  • 100 ml milk*

  • 60g ghee/butter*

  • 400ml water (obtained from dal after cooking or from the tin of lentils) 

For Garnish

  • 1 tbsp fresh cream* 

  • 1 tbsp butter*

*can be substitute with a non dairy alternative

4 Simple steps:

  1. Make a paste of Masalawaala Dal Makhani Mix and milk.

  2. Heat ghee/butter in a pan, add pureed tomato and cook for 4 to 5 minutes. Add prepared paste and cook for a minute.

  3. Add the black Urad/Beluga lentils, kidney beans and cook for 2 to 3 minutes.

  4. Add water and cook for 10-15 minutes or until the sauce thickens.

  5. Garnish with fresh cream and butter serve hot.

Our tips:

For a traditional smoky taste:- heat a piece of coal, fully wrap the coal in strong aluminium foil and drop it into the cooked dal, cover with a lid & leave for few minutes for the smoke to disperse into the dal, then take the coal out.

Cook the curry on a low flame for longer time (45 mins), this will enhance the taste of the dal.

Add chopped coriander and Julienne ginger before serving