Dal Makhani Recipe – Rich and Creamy Indian Lentil Dish

Dal Makhani is a flavorful and creamy North Indian dish made with black lentils and kidney beans cooked in a rich, buttery sauce. This comforting dish is perfect with naan, roti, or steamed rice. Here’s how you can make this delicious dal at home.

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water (for pressure cooking)
• 1 large onion, finely chopped (pyaaz)
• 2 large tomatoes, pureed (tamatar)
• 1 tablespoon ginger-garlic paste (adrak-lahsun)
• 2-3 green chilies, slit (hari mirch)
• 1 teaspoon cumin seeds (khada jeera)
• 2 bay leaves (tez patta)
• 1 black cardamom (badi elaichi)
• 1-inch cinnamon stick (dalchini)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder (laal mirch)
• 1 tablespoon coriander powder (dhaniya)
• 1/2 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• 1/2 cup fresh cream
• 2 tablespoons butter
• 2 tablespoons ghee (clarified butter)
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions:

1. Soak the Lentils and Beans:
   • Rinse the black lentils (urad dal) and red kidney beans (rajma) thoroughly.
   • Soak them overnight or for at least 8 hours in enough water.
2. Pressure Cook:
   • Drain the soaked lentils and beans.
   • Add them to a pressure cooker with cinnamon, bay leaves, black cardamom, salt, and 4 cups of water.
   • Pressure cook for 6-7 whistles or until the lentils and beans are soft. Set aside.
3. Prepare the Masala:
   • In a large pan, heat the ghee and butter over medium heat.
   • Add cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté until golden brown.
   • Stir in the ginger-garlic paste and green chilies. Sauté until the raw aroma disappears.
   • Add the tomato puree and cook until the oil separates from the masala.
4. Spice it Up:
   • Add turmeric powder, red chili powder, and coriander powder, mixing well.
   • Cook the masala for a few more minutes, then add salt to taste, garam masala, and dried fenugreek leaves. Stir thoroughly.
5. Combine and Simmer:
   • Add the cooked lentils and beans to the pan and mix well with the masala.
   • Pour in fresh cream and mix. Adjust the consistency by adding about 1 to 1.5 cups of water.
   • Let the mixture simmer on low heat for 30-40 minutes, stirring occasionally. Add more butter if desired for richness.
6. Serve:
   • Garnish with fresh coriander leaves and a drizzle of cream.
   • Serve hot with naan, roti, or steamed rice.

Tips:

• Consistency: Adjust the water according to your preference for a thicker or thinner curry.
• Slow Simmer: Simmering the dal on low heat enhances its flavor.

Nutrition Chart for Dal Makhani (per serving)

• Calories —————— 310 kcal
• Total Fat —————— 18 g
• Cholesterol ————— 30 mg
• Sodium ——————– 400 mg
• Total Carbohydrates — 32 g
• Protein ——————— 10 g
• Sugar ———————— 5 g
• Fiber ———————— 8 g

Note: These values are approximate and may vary depending on the ingredients used and serving size.