Dal Makhani

Dal Makhani is creamy, buttery, rich and easy-to-make Indian dal. Whole black lentils and kidney beans are cooked together with few spices to make slow-cooked dal. We can pair makhani dal with Naan, layered paratha or rice for a heavenly fulfilling meal. An incredibly delicious dal makhani recipe is easy enough to make for weeknight dinner. It is tasty and rich to serve for a weekend lunch as lentils make a important part of Indian food.

Punjabi cuisine is known for it’s Dal recipes like Maa ki dal, maa chane ki dal, moong dal, Sabut masoor dal to name a few. Dal Makhani is one of the most loved one. It is mostly tagged as a luxurious lentil recipe for special occasions. For making dal makhani whole urad dal or black lentils and kidney beans are pressure cooked with few spices. The pressure cooked dal is further simmered with butter and cream to make creamy dal makhani.

Although there are many recipes to cook dal makhani. But the best one is slow-cooked dal makhani which is simmered for hours on wood. But with the modern lifestyle, it is next to impossible to cook on wood. Therefore, with time and space limitations, recipe has changed as well. But one thing that is never compromised is slow cooking. Slow-cooked dal always tastes best and close to authentic recipe and flavour.

  • Prep Time8 hr
  • Cook Time1 hr
  • Total Time9 hr
  • Yield6 Plates
  • Serving Size300g
  • Energy330 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Boiling
    • Simmering

Ingredients

    • Lentils:
    • 100 grams Black lentils / Whole Urad Dal
    • 100 grams Small red kidney beans
    • Fresh:
    • 1 small Ginger
    • 10 Garlic
    • 2 Tomatoes
    • 1 bunch coriander 
    • Spices & Seasonings:
    • Salt to taste
    • 1 Tbsp Kashmiri red chilli powder
    • 1 Tbsp Red chilli powder
    • /2 Tbsp Kasuri methi (dried fenugreek leaves)
    • Dairy:
    • Ghee
    • Butter
    • Milkcream

Method

1
  • Wash and rinse black lentils/kali dal and the kidney beans/rajma until the water runs out clean.
  • Keep both the lentils and kidney beans in two separate bowls.

  • Add water to them.
  • Allow them to soak them overnight for 6-8 hours.
  • After both the ingredients are well soaked, take them out.
  • Drain all the water using a mesh strainer.
  • Discard the dirty water.
  • Now, take a pressure cooker and add black lentil and kidney beans in the cooker.

  • Add Bay Leaf, Mace, Cardamom, salt, red chilli and turmeric along with 4 cups of water.
  • Pressure cook it for 5-6 whistles, till lentils and kidney beans are tender.
  • Turn off the heat and allow it to cool naturally.
  • Proceed with making the Takda/tempering for the Dal.
  • Take a big thick bottomed pan.
  • Heat 2 tablespoons of ghee in it.

  • Add ¼ chopped onion in it.
  • Stir the onion and cook it until the onion changes its colour to translucent.
  • We should keep the heat on medium so that it cooks evenly.
  • Add 1 teaspoon chopped ginger, garlic, 1 teaspoon coarsely ground coriander powder, a teaspoon Kashmiri red chilli powder and salt to taste.

  • Mix all the spices well and cook them for 2 mins.
  • When the spices are cooked add fresh tomato puree to bring in the flavour and characteristic red color.
  • Let it cook to cook till ghee starts leaving the masala.
  • Leaving oil indicates all the ingredients are cooked.

  • Transfer the cooked lentils from pressure cooker into pan for the slow cooking of dal.
  • Mix all the ingredients well.
  • Gently simmer the dal for 10 mins on low heat.
  • After 10 mins take out the bay leaves from the dal and continue cooking.
  • In  sometime when lentils start to thicken add in 1 cup of milk in it for the creaminess we need.
  • You can also add 2 tablespoons of cream if you like that.
  • After you add the milk let the dal simmer for another 10 minutes.

  • After the 10 minutes Dal Makhani is ready to be served so add in 2 tablespoons of butter to finish. 
  • Add 1 teaspoon of garam masala and a teaspoon of crushed Kasoori Methi.
  • Cook the Dal Makhani for another 3-4 minutes.

  • Luscious, creamy and buttery, slow-cooked Dal Makhani is ready.

TIPS :-

  • You can serve slow cooked buttery and creamy Dal Makhani with Indian breads like Garlic Naan, Butter Naan, laccha Paratha or Tandoori roti.
  • Dal makhani with jeera rice is great option too.
  • The more the dal is allowed to cook at simmer, the better it tastes.
  • Always wash the dal or kidney beans till the water runs out clean.
  • 6 servings per container
  • Serving Size300g
  • Amount per serving
  • Calories330
  • % Daily Value*
  • Total Fat19 g24.36%
  • Saturated Fat9.9 g49.5%
  • Trans Fat0.6 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol44 mg14.67%
  • Sodium372 mg16.17%
  • Total Carbohydrate31 g11.27%
  • Dietary Fiber10 g35.71%
  • Total Sugars4.7 g
  • Calcium10 mg0.77%
  • Iron26 mg144.44%
  • Potassium567 mg12.06%
  • Vitamin A16 mcg1.78%
  • Vitamin C (Ascorbic Acid)10 mg11.11%

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