Black Gram Beans in Cream Sauce Dal Makhani
Indulge in the luscious flavors of Black Gram Beans in Cream Sauce Dal Makhani, a classic North Indian comfort food that’s rich, creamy, and unapologetically indulgent. This authentic recipe combines protein-packed black gram beans (whole urad dal) and red kidney beans, slow-cooked to perfection with aromatic spices like cumin, garam masala, and turmeric. Simmered in a velvety tomato-based gravy enriched with butter and heavy cream, this dal transforms into a luxurious dish that’s perfect for cozy dinners or festive gatherings. The long cooking process ensures a deep, smoky flavor that pairs beautifully with fluffy basmati rice or warm naan. Add a sprinkle of fresh cilantro for the perfect finishing touch to this iconic Indian masterpiece. Discover how to make this restaurant-quality Dal Makhani at home with simple ingredients and step-by-step guidance!
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Recipe Information
Ingredients
- 1 cup Black gram beans (whole urad dal)
- 0.25 cup Red kidney beans
- 4 cups Water
- 3 tablespoons Butter
- 1 tablespoon Oil
- 1 medium Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 cup Heavy cream
- 2 tablespoons Fresh cilantro leaves (chopped)
Instructions
Rinse the black gram beans and red kidney beans thoroughly under cold water. Soak them in water overnight or for at least 8 hours.
Drain the soaked beans and transfer them to a large pot. Add 4 cups of water and bring to a boil. Reduce the heat to a simmer and cook for 60-90 minutes or until the beans are tender. Alternatively, use a pressure cooker and cook for 8-10 whistles.
Heat 2 tablespoons of butter and 1 tablespoon of oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the tomato puree to the pan along with turmeric powder, coriander powder, red chili powder, garam masala, and salt. Cook for 10 minutes, stirring occasionally, until the oil separates from the sauce.
Add the cooked beans along with their cooking water to the pan. Stir well and simmer for 30 minutes, stirring occasionally to prevent sticking. Add more water if the consistency is too thick.
Stir in the remaining 1 tablespoon of butter and the heavy cream. Simmer for 5 minutes for a rich, creamy texture.
Garnish with fresh cilantro leaves and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
