Dal Makhani is a rich and creamy Indian lentil dish made from whole black lentils (urad dal) and kidney beans (rajma), cooked with butter, cream, and a blend of aromatic spices. This indulgent dish is simmered for hours on low heat to achieve a creamy texture and to allow the...
Ingredients
Main Ingredients
whole black lentils (urad dal)1cup
kidney beans (rajma)1/4cup
water4cups
butter2tbsp
fresh cream1/2cup
oil2tbsp
cumin seeds1tsp
ginger-garlic paste1tbsp
coriander powder1tsp
red chili powder1tsp
turmeric powder1/2tsp
salt1tsp
small cardamoms4
bay leaves2
chopped onion1
chopped tomato1- cube of butter1
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
6.9g (13.84%)
Carbs
14.2g (5.17%)
Sugars
1.1g (2.16%)
Healthy Fat
5.7g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make Dal Makhani
Preparation
- Step 1
Soak the whole black lentils and kidney beans overnight in water.
- Step 2
Drain and rinse the lentils and kidney beans before cooking.
Cooking
- Step 1
Pressure cook the lentils and kidney beans with 4 cups of water until soft and tender.
- Step 2
Heat oil and butter in a pan. Add cumin seeds and let them splutter.
- Step 3
Add small cardamoms, bay leaves, and ginger-garlic paste and sauté until fragrant.
- Step 4
Add chopped onions and sauté until they're translucent.
- Step 5
Add tomato, coriander powder, turmeric powder, red chili powder, kasuri methi, and salt. Cook until the oil separates from the mixture.
- Step 6
Add the cooked lentils and kidney beans to the pan. Top it with coriander leaves and butter. Mix well and simmer on low heat for 1-2 hours, stirring occasionally.
- Step 7
Add fresh cream. Mix well and cook for another 5 minutes.
- Step 8
Garnish with fresh cream and coriander leaves.
Garnishing and Serving
- Step 1
Garnish with fresh cream and chopped cilantro before serving.
- Step 2
Serve hot with rice, naan, or roti.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
6.9g (13.84%)
Carbs
14.2g (5.17%)
Sugars
1.1g (2.16%)
Healthy Fat
5.7g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For an even creamier texture, mash some of the cooked lentils and beans before adding them to the pan.
Simmering the dal for a longer time enhances the flavor and richness of the dish.
Use fresh cream for garnishing to add a touch of indulgence.
Adjust the spice levels according to your preference.
FAQS
Can I use canned kidney beans instead of dried ones?
Yes, you can use canned kidney beans. However, reduce the cooking time as they are already cooked.
Can I make Dal Makhani vegan?
Yes, substitute butter and cream with vegan alternatives like coconut cream or cashew cream.
How long should I soak the lentils and beans?
Soak them overnight or for at least 8 hours to ensure they cook evenly and soften properly.
What can I serve with Dal Makhani?
Dal Makhani pairs well with rice, naan, roti, or even paratha.
Can I freeze Dal Makhani?
Yes, you can freeze Dal Makhani. Store it in an airtight container and reheat it on the stove or microwave before serving.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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