Dal Makhani

Experience the rich and comforting flavors of India with our traditional Dal Makhani recipe. Made with a blend of lentils and kidney beans, slow-cooked with a blend of spices and cream, this dish is rich and hearty. This popular dish is best served with basmati rice, naan or roti. Perfect for a cozy night in, and is sure to satisfy your cravings for something comforting and flavorful. Try it out for yourself and see why it's a classic Indian dish that's loved by many.

How to make Dal Makhani


Macro Containers

A - Heavy Dairy Cream (30g), Unsalted Butter (12g)

B - White Onion (60g), Ginger-Garlic Paste (1 ½ tsp.)

C - Black Lentil (40g), Red Kidney Bean (20g)

D - Canned Tomato Puree (80g)

Micro Pods

Pod 1 - Salt

Pod 2 - Red Chili Powder

Pod 3 - Sugar

Pod 4 -  Garam Masala

Pod 6 - Kasuri Methi Powder


Vegetable Oil and Water

Container A
Container B
Container C
Container D
Recipe Directions

Container A:

Load 30 grams of uncooked heavy dairy cream, 12 grams of unsalted butter with some water in container A.

Container B:

Dice white onion into small pieces of 60 grams. Create a smooth paste by blending ginger and garlic together or use canned paste, using 1 ½ teaspoons. Add the ingredients in container B.

Container C: 

Pressure cook 40 grams of black lentils and 20 grams of red kidney beans together or separately. Load them in container C. 

Container D:

Fill container D with 80 grams of tetra-pack or canned tomato puree.

Spice Pods:

Place the spice pods labeled Salt, Red Chili Powder, Sugar, Garam masala, and Kasuri Methi Powder into slots 1, 2, 3, 4 and 6.

Final Steps:

Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.

Check if water and oil is sufficiently added.

Select recipe and portion size.

Tap “start cooking” to begin the recipe.

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