Dal Makhani ( Buttery Lentils)

Dal Makhani is a popular dish from the state of Punjab in India. It’s like thick buttery gravy with richness of lentils and flavors are just awesome. Dal Makhani is also versatile because of the process of its cooking. In olden days the slow and long cooking process was used which helped in enhancing the flavors.But in today’s world who has got the time and patience for slow cooking process. So does it mean that we cannot enjoy the taste of Dal Makhani? The answer is no we can enjoy it certainly and that too with any compromise with the taste and texture.So let’s start making Dal Makhani. Hope you all will enjoy it.



  1. ½ cup split black gram
  2. ¼ cup brown chickpeas
  3. 2½ cups of water
  4. 3 big ripped tomatoes pureed
  5. A pinch of cooking soda(its optional please refer notes)
  6. 3 tbsp butter or clarified butter
  7. 1 tsp freshly ground ginger garlic paste
  8. 2 green chilies crushed
  9. ¼ tsp cumin seeds
  10. ¼ tsp asafoetida powder
  11. ¼ tsp each of kashmiri chili and turmeric powder
  12. ¼ tsp garam masala
  13. ¼ cup of full cream milk(this is optional please refer notes)
  14. Salt according to taste
  15. Coriander for garnish


For making Dal Makhani we have to wash and soak both the lentils overnight or for about 6-7 hours. Soaking reduces the time of cooking. After its well soaked pressure cook it with a pinch of cooking soda till it releases two whistles. After two whistles simmer the dal for 5 mins and then switch the flame off and let the dal cool.

By the time the dal is getting cool let’s make the tadka for the dal. Heat clarified butter or ghee in a skillet and add in cumin seeds and let it splutter. Then add in asafoetida and ginger garlic paste sauté it for a while. Once it’s cooked add in chili paste and tomato puree and cook till the tomato mixture leaves oil. Once oil separates add in salt and all the masalas and sauté again. Once the raw smell from the masala is gone add in cooked dal and let it simmer for a while. Once the mixture starts to boil add in milk and mix well. Let it cook for 5 minutes and then switch  off the flame. Garnish it with coriander leaves and serve hot with laccha parantha, butter naan or jeera rice.


  1. Adding cooking soda is totally optional however if you add cooking soda it eases the cooking process.
  2. Generally cream is added in dal makhani but i added  full cream milk instead because i already added 3 tbsp of butter.You can add 3 tbsp of cream if you wish to opt for milk.

Malabari Parotta

Malabari Parotta is famous layered flat bread made in Kerala and other south-indian states. It’s made from all-purpose flour. It’s similar to north Indian laccha parantha but the method of making differs.

I like malabari parotta very much but usually avoid it because of the amount of all-purpose flour in it. I always wanted to try a healthy version of malabari Parotta so this time I tried making it with wheat flour and trust me it tastes awesome.

So here’s my easy peasy healthy version of Malabari Parotta. Hope you all will give it a try.


  1. 2 cups wheat flour
  2. 2 tbsp oil and little more
  3. ¼ tsp of salt
  4. Water as required to make a soft dough


Sieve the flour in a bowl and knead a smooth dough by adding  flour, salt,oil and water and let it rest for half an hour. After ½ an hour divide the dough equal sized balls and roll it out into a thin chappati  by applying oil.


Carefully gather the rolled chappati as shown in the pic.


Once gathered again form a ball by twisting the gathered chappati. Roll out this dough into parrotta.


Place the rolled out Parotta in hot pan and cook till done from both sides.


Once out from pan fluff it with both your hands as shown in pic.                                                          IMG_20150506_214733 (1)      IMG_20150506_214814 (1)

Can you see the layers. so flaky and crispy. Serve hot with curry of your choice.