Dal Makhni
Dive into the rich, velvety world of Dal Makhni, a celebrated North Indian delicacy that marries earthy black gram (urad dal) and protein-packed red kidney beans (rajma) in a luscious, buttery tomato-based gravy. This slow-cooked masterpiece is infused with aromatic spices like cumin, garam masala, and dried fenugreek leaves (kasuri methi), creating layers of flavor that deepen with every simmer. Finished with a generous swirl of cream and topped with fresh coriander, each spoonful is indulgent yet comforting. Perfectly paired with fluffy naan, delicate roti, or fragrant basmati rice, Dal Makhni is a quintessential recipe for anyone seeking authentic Indian flavor. Whether for a festive spread or a hearty everyday meal, this recipe transforms humble lentils into a gourmet experience!
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Recipe Information
Ingredients
- 1 cup Black gram (whole urad dal)
- 0.25 cup Red kidney beans (rajma)
- 6 cups Water
- 4 tablespoons Butter
- 1 tablespoon Ginger, finely chopped
- 4 cloves Garlic cloves, minced
- 2 chilies Green chillies, slit
- 1 cup Tomato puree
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.5 cup Cream
- 1.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
Instructions
Rinse the black gram and red kidney beans thoroughly in water. Soak them together in ample water for at least 8 hours or overnight.
Drain the soaked lentils and beans. In a large pot, add the soaked lentils and beans with 6 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low and let it simmer for about 60-90 minutes or until the beans are fully cooked and soft. You may need to add more water during this process.
In a separate large pan, melt 4 tablespoons of butter over medium heat.
Add cumin seeds and allow them to splutter. Next, add chopped ginger, minced garlic, and green chilies. Sauté until the garlic is golden brown.
Pour in the tomato puree and stir well. Cook for about 10-15 minutes until the mixture thickens and the oil separates from the paste.
Add red chili powder, garam masala, and salt to the tomato mixture. Stir to combine.
Add the cooked lentils and beans to the tomato mixture. Mix well and let it simmer on low heat for at least 60 minutes, stirring occasionally. Adjust water as needed to achieve your desired consistency.
After the dal has simmered, add cream, and stir well. Continue to simmer for another 20 minutes.
Finally, crush the kasuri methi between your palms and add it to the dal. Stir and simmer for 5 more minutes.
Garnish with fresh coriander leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 19.3 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 632 mg | 49% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3697 mg | 79% | |
*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.
