Dal Pakhtooni
Indulge in the creamy, rich flavors of Dal Pakhtooni, a luxurious North Indian lentil curry that’s comfort in every bite. This slow-cooked masterpiece combines velvety whole black gram (sabut urad dal) and red kidney beans (rajma) simmered to perfection with aromatic spices, tomato puree, and a generous splash of heavy cream for a luscious texture. Infused with garlic, ginger, and the warmth of garam masala, this dish is finished with a garnish of fresh coriander for a bright, herbaceous touch. Perfectly paired with naan, roti, or steamed basmati rice, Dal Pakhtooni is the ultimate vegetarian delight that’s hearty, flavorful, and irresistibly satisfying. Whether you're looking for a recipe to impress dinner guests or simply craving a soulful meal, this one-pot wonder is a must-try!
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Recipe Information
Ingredients
- 1 cup Whole black gram (sabut urad dal)
- 2 tablespoons Red kidney beans (rajma)
- 6 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Oil
- 1 medium Onion, finely chopped
- 1.5 tablespoons Garlic, minced
- 1 teaspoon Ginger, grated
- 2 Green chilies, finely chopped
- 1 cup Tomato puree
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 cup Heavy cream
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the whole black gram and red kidney beans thoroughly under running water. Soak them overnight in water.
Drain the soaked lentils and transfer to a large pot. Add 6 cups of water and 1 teaspoon of salt. Boil and then simmer on low heat for 60–90 minutes, or until the lentils are soft. Alternatively, pressure-cook for 6–8 whistles.
Heat a large pan on medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of oil.
Add the finely chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic, grated ginger, and finely chopped green chilies. Cook for another 1–2 minutes until aromatic.
Add 1 cup of tomato puree, 1 teaspoon of Kashmiri red chili powder, and 0.5 teaspoon of turmeric powder. Cook the mixture for 6–8 minutes until the masala thickens and the oil releases from the edges.
Once the masala is cooked, add the boiled lentils along with any cooking liquid. Stir well to combine.
Lower the heat and let the dal simmer uncovered for 25–30 minutes, stirring occasionally to prevent it from sticking. Add water if needed to reach your desired consistency.
Add 0.5 cup of heavy cream and 1 teaspoon of garam masala. Stir well and let the dal simmer for another 5 minutes for the flavors to meld together.
Garnish with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 5.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 920 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.
