Dal Makhani Recipe
Dal Makhani is a rich and creamy North Indian lentil dish made with black lentils, kidney beans, butter, and spices. It is perfect for festive meals or special dinners.
Equipment
- Pressure cooker or large pot
- Frying pan
- Spatula
Ingredients
For the Lentils:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cup water
- 1/2 tsp turmeric powder
- Salt to taste
For the Masala:
- 3 tbsp butter
- 1 onion (finely chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1/4 cup fresh cream
- 2 tbsp fresh coriander (for garnish)
Instructions
Soak the Lentils:
- Soak the black lentils and kidney beans overnight in water.
Cook the Lentils:
- In a pressure cooker, add the soaked lentils, turmeric, salt, and 4 cups of water.
- Cook for 8-10 whistles until the lentils are soft and tender.
Prepare the Masala:
- Heat butter in a pan and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies. Sauté for another minute.
- Add tomato puree, red chili powder, and garam masala. Cook until the oil separates.
Combine Lentils with Masala:
- Add the cooked lentils to the masala and mix well.
- Simmer the dal for at least 30 minutes, stirring occasionally.
Add Cream and Butter:
- Stir in fresh cream and another tablespoon of butter for extra richness.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan, paratha, or steamed rice.
Notes
- Variation: Add a pinch of smoked paprika for a smoky flavor.
- Storage: Dal Makhani can be refrigerated for up to 3 days.
- Serving Tip: Serve with garlic naan or jeera rice for a complete meal.
