Dal Makhani is a rich and creamy lentil dish that is a staple in North Indian cuisine. This recipe involves soaking lentils and beans overnight, slow cooking them with a flavorful masala base, and finishing with cream and butter for a luxurious texture. Perfect to serve with naan, roti, or rice, this dish is a comforting and indulgent treat.
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Take whole black lentils and red kidney beans.
Wash them 2–3 times in clean water.
Soak them overnight for 8–10 hours to make them soft and help in faster cooking.
Drain the soaked water.
Add lentils and beans to a pressure cooker with fresh water and a little salt.
Pressure cook for 6–8 whistles until they become soft and mashable.
Once cooked, lightly mash some of the dal with a spoon to give a creamy texture.
Heat butter in a pan.
Add finely chopped onion and ginger-garlic paste. Sauté until onions turn golden brown.
Add tomato puree, red chili powder, garam masala, and cumin seeds.
Cook until the masala thickens and butter or oil separates from the sides. This step builds the main flavor.
Add the cooked dal and rajma into the masala and mix well.
Add fresh cream and butter. Stir gently.
Let it simmer on a low flame for 30–45 minutes. Slow cooking is the secret of authentic Dal Makhani, making it rich, smoky, and creamy.
Add salt if needed and a pinch of kasuri methi (optional).
Simmer for 5 more minutes.
Garnish with a butter cube, cream swirl, and coriander leaves.
Serve hot with naan, roti, jeera rice, or plain rice.
Soaking the lentils and beans overnight ensures they cook faster and become soft.
Slow cooking the dal for 30–45 minutes enhances its creamy and smoky flavor.
Lightly mashing some of the cooked dal gives the dish a rich and creamy texture.
Adding kasuri methi at the end gives a subtle earthy flavor to the dish.
Why is soaking the lentils and beans important?
Soaking the lentils and beans overnight softens them and reduces the cooking time significantly.
Can I skip the slow cooking step?
Slow cooking is essential for authentic Dal Makhani as it enhances the flavors and gives the dish its creamy and smoky texture.
What can I serve with Dal Makhani?
Dal Makhani pairs well with naan, roti, jeera rice, or plain rice.
Can I make Dal Makhani without cream?
Yes, you can substitute cream with cashew paste or coconut cream for a dairy-free version, but the taste may vary slightly.
How can I store leftover Dal Makhani?
Store leftover Dal Makhani in an airtight container in the refrigerator for up to 2–3 days. Reheat it on low flame before serving.
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