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Easy to make Vegetarian North Indian thali with dal makhani, potato curry, rice and roti. Recipe for creamy restaurant style Dal makhani included.


6 Servings

Total time

60 minutes






  • 1 cup Whole Urad dal
  • 0.25 cup Red Kidney beans
  • 1 tbsp Moong dal
  • 1 small Onion
  • 2 tsp Ginger+garlic paste
  • 2 green Chilies
  • 0.5 cup tomato puree
  • 1 tbsp oil
  • 1 tsp ghee
  • 0.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam Masala
  • 0.25 tsp ground pepper
  • to taste Salt
  • 1 tbsp butter
  • 0.5 tsp Kashmiri Red Chili powder
  • 0.5 tsp Garam Masala
  • 2 tbsp cilantro


  1. Soak urad dal and red kidney beans separately overnight or for at least 8 hours.
  2. In the morning, drain the water from the lentils and beans. Take them along with the moong dal in a pressure cooker. Add 1tsp salt and 1tsp oil; cook for 4~5 whistles on medium flame. Turn off the stove and let the pressure come down naturally.
  3. Heat 1tbsp oil and 1tsp ghee in a pan; add the onions, ginger+garlic paste and green chilies. Cook till the onions are translucent, about 4~5 minutes.
  4. Add the tomato puree, ground cumin, ground coriander, red chili powder, pepper and salt. Simmer the mixture until oil starts to separate around the edges, about 8~10 minutes.
  5. To the cooked dal and beans mixture, add the onion-tomato gravy and cook on pressure for another 1~2 whistles. Turn off the heat and let the pressure come down.
  6. For the final tempering: heat the butter in a small pan, add the Kashmiri red chili powder, garam masala and cilantro.
  7. Add the tempering to the cooked dal along with the cream (if using) and simmer for 1~2 minutes to heat it through. Serve warm with rice or roti.
Contains allergens

✅ Dairy

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