Daal Makhani
Dive into the rich, creamy indulgence of Daal Makhani—a quintessential North Indian dish that exemplifies comfort food at its finest! Made with slow-simmered whole black gram (sabut urad dal) and red kidney beans (rajma), this hearty lentil curry is infused with a medley of aromatic spices, luscious tomato puree, and velvety fresh cream. The addition of kasuri methi (dried fenugreek leaves) provides an irresistible earthy flavor, while a generous dollop of butter ties it all together for a silky, decadent finish. Perfectly paired with naan, roti, or steamed basmati rice, Daal Makhani is a celebration of bold flavors and slow-cooked goodness. Whether you’re hosting a dinner party or craving comfort on a chilly evening, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Whole black gram (sabut urad dal)
- 0.25 cup Red kidney beans (rajma)
- 4 cups Water
- 3 tablespoons Butter
- 1 tablespoon Oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 1.5 cups Tomato puree
- 1 piece Green chili, slit
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 teaspoons Salt
- 0.5 cup Fresh cream
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the whole black gram and red kidney beans thoroughly under cold water. Soak them together overnight or for at least 8 hours.
Drain the soaked lentils and beans, transfer them to a pressure cooker, and add 4 cups of water. Cook under pressure for about 12-15 whistles or until both are completely cooked and soft.
In a large pan, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the finely chopped onion and sauté until golden brown.
Add the minced garlic and ginger to the pan, and sauté for another minute until the aroma releases.
Stir in the tomato puree and green chili. Cook until the oil separates from the sides of the mixture.
Add the red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, stirring occasionally.
Once the spices are well combined, add the cooked black gram and kidney beans along with their cooking liquid. Mix well to combine.
Lower the heat, cover, and let it simmer for 45-60 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
Uncover, add garam masala, fresh cream, and the remaining tablespoon of butter. Mix well and let it simmer for another 10 minutes.
Crush the kasuri methi between your palms and sprinkle over the daal makhani. Mix well and turn off the heat.
Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 25.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 603 mg | 46% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4126 mg | 88% | |
*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.
