Toor Dal Makhani is a rich and creamy Indian lentil curry made with toor dal (split pigeon peas), butter, cream, and a blend of aromatic spices. This dal is a popular dish in North Indian cuisine and is best enjoyed with rice or roti.
STEP 1.Pressure cook toor dal with water, turmeric, and salt until soft and mushy.
STEP 2.Heat butter in a pan and sauté onions until golden brown.
STEP 3.Add ginger-garlic paste, spices, and cook until fragrant.
STEP 4.Add tomatoes and cook until they turn soft and mushy.
STEP 5.Add the cooked dal and simmer for a few minutes.
STEP 6.Stir in cream, adjust the seasoning, and cook for a few more minutes.
STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.
Cooking Tips
Soaking the toor dal for 30 minutes before cooking reduces the cooking time.
You can add a dollop of ghee on top of the dal for extra richness.
For a vegan version, replace butter and cream with oil and coconut milk.
Storage and Serving
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheat the dal on the stovetop or in the microwave before serving.
Serve the toor dal makhani with rice, roti, or naan for a complete meal.
Nutrition value
57
calories per serving
< 1 g Fat4 g Protein8 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
4 g Protein
8 g Carbs
4 g Fiber
MacroNutrients
Carbs
8 g
Protein
4 g
Fiber
4 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
32 mg
Iron
2 mg
Vitamin A
345 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
75 mg
Selenium
9 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment