Dal Makhani
Indulge in the rich, creamy decadence of Dal Makhani, a quintessential North Indian dish that epitomizes comfort food. Made with slow-cooked whole black gram (urad dal) and kidney beans (rajma), this buttery lentil curry boasts a velvety texture that melts in your mouth. Enhanced with aromatic spices like garam masala, kasuri methi, and a touch of heat from green chili, its deep flavors are perfectly balanced by the addition of cream and butter. This recipe involves gentle simmering for hours, allowing the flavors to meld into a luxurious treat. Garnished with fresh cilantro and ideally paired with naan, roti, or basmati rice, Dal Makhani is your go-to dish for savoring authentic Indian flavors. Perfect for celebrations or cozy family dinners, this restaurant-style recipe is both indulgent and unforgettable!
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Recipe Information
Ingredients
- 1 cup Whole black gram (urad dal)
- 0.25 cup Kidney beans (rajma)
- 4 cups Water
- 1 tablespoon Ginger (finely grated)
- 1 tablespoon Garlic (minced)
- 1 unit Green chili (finely chopped)
- 4 tablespoons Butter
- 1 tablespoon Oil
- 1 large Onion (finely chopped)
- 2 cups Tomatoes (pureed)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 0.5 cup Cream
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the black gram and kidney beans thoroughly in water until the water runs clear. Soak them in enough water for at least 8 hours or overnight.
Drain the soaked lentils and beans. Add them to a pressure cooker with 4 cups of water and a little salt. Cook under pressure for 15-20 minutes or until they are soft and cooked through. Allow the pressure to release naturally.
In a separate pan, heat 1 tablespoon of oil and 2 tablespoons of butter over medium heat. Add the grated ginger, minced garlic, and chopped green chili. Sauté for a minute until fragrant.
Add the finely chopped onion to the pan and sauté until they become golden brown.
Stir in the tomato puree, red chili powder, and turmeric powder. Cook for 10-15 minutes until the oil starts to separate from the masala.
Add the cooked dal and beans along with the cooking liquid to the pan. Mix well and bring it to a gentle simmer. Allow it to cook over low heat for about an hour, stirring occasionally. Add water if needed to maintain a creamy consistency.
After an hour, add the remaining 2 tablespoons of butter, cream, garam masala, and crushed kasuri methi. Mix well and let it simmer for another 20-30 minutes. Adjust salt to taste.
Once the dal has thickened and the flavors have melded together, remove from heat.
Garnish with fresh cilantro and an additional dollop of butter or cream, if desired, before serving.
Serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 35.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 666 mg | 51% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4875 mg | 104% | |
*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.
