Daal Makhani

Brown lentils and kidney beans with tomato, butter and cream sauce

Daal Makhani

Rating: 41

Daal Makhani


  • Whole brown lentils : 500gm
  • Red kidney beans : 1 can (350 gm)
  • Water : 1 litre
  • Whole cumin seeds: 5 gm
  • Real curries makhani sauce: 1 kg
  • Cream (35%) : 60 ml
  • Butter (soft) : 50 gm
  • Fresh chopped cilantro : 2 tbsp
  • Fresh ginger fine julienne: 1 tsp


  1. Wash and soak lentils for 1 hour. Strain out the soaking water. Add fresh water with cumin seeds. Cook till mushy.
  2. Wash and drain kidney beans, add to the cooked lentils.
  3. Heat Real curries makhani sauce. Mix with lentils and beans.
  4. Add water to adjust the consistency of the daal. Adjust seasoning.
  5. Finish with cream and butter sprinkled with chopped fresh coriander leaves and ginger juliennes.

Chef Note: Proportions of Lentils to sauce is 1:1 ratio by weight


Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada