Punjabi Dal Makhani
Experience the authentic taste of North India with this creamy and indulgent Punjabi Dal Makhani recipe. Made with tender whole black lentils (urad dal) and hearty kidney beans (rajma), this dish is slow-cooked to perfection for a luxurious, rich flavor profile. Infused with a tantalizing blend of spices like cumin, garam masala, and crushed fenugreek leaves (kasuri methi), this classic dal gets its velvety texture from a generous swirl of heavy cream and butter. Perfectly balanced with the aromatic warmth of ginger, garlic, and green chili, this comforting dish pairs beautifully with naan, roti, or steamed basmati rice. Whether you're preparing a festive meal or seeking a wholesome, satisfying dinner, Punjabi Dal Makhani is sure to impress as a hearty, flavorful centerpiece.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Kidney beans (rajma)
- 4 cups Water
- 3 tablespoons Butter
- 1 tablespoon Oil
- 1 medium Onion, finely chopped
- 2 large Tomatoes, pureed
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 piece Green chili, finely chopped
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 cup Heavy cream
- 1.5 teaspoons Salt
- 1 teaspoon Fenugreek leaves (kasuri methi), crushed
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the whole black lentils and kidney beans thoroughly in water. Soak them overnight or for at least 8 hours in enough water.
Drain the soaked lentils and kidney beans, and add them to a pressure cooker with 4 cups of water. Cook for 15-20 minutes or until soft and tender. If using a stovetop pan, cook for 50-60 minutes. Keep aside.
Heat 2 tablespoons of butter and 1 tablespoon of oil in a large pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger, garlic, and green chili, and cook for 1-2 minutes until aromatic.
Add tomato puree, red chili powder, turmeric powder, and coriander powder. Cook the mixture for 8-10 minutes until the oil separates from the masala.
Add the cooked lentils and kidney beans to the pan along with 1 cup of water. Mix well and simmer on low heat for 30 minutes. Stir occasionally to ensure it doesn't stick to the bottom.
Add heavy cream, garam masala, and crushed fenugreek leaves (kasuri methi). Mix well and simmer for another 10-15 minutes.
Adjust the salt according to taste. Add 1 tablespoon of butter for extra richness before turning off the heat.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 15.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 498 mg | 38% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3046 mg | 65% | |
*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.
