Dal Makhani
Dal Makhani is a rich and creamy lentil dish made with whole black lentils, red kidney beans, butter, and cream. It is a popular and comforting dish in Pakistani cuisine, perfect for serving with naan or rice.
Ingredients
- 1 cupwhole black lentils (sabut urad dal)
- 1 cupred kidney beans (rajma)
- 4 cupswater
- 3 tablespoonsbutter
- 0 ½ cupcream
- 1 mediumonion
finely chopped
- 2 mediumtomatoes
pureed or finely chopped
- 1 teaspoonginger
grated
- 4 clovesgarlic
minced
- 1 mediumgreen chili
slit (optional)
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspooncumin seeds
- 1 teaspoongaram masala powder
- 1 teaspoonsalt
or to taste
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Rinse the black lentils and red kidney beans thoroughly and soak them in water for at least 6 hours or overnight.
Drain the soaked lentils and beans. In a pressure cooker, add lentils, beans, and 4 cups water. Cook under pressure for about 25-30 minutes or until lentils and beans are soft.
In a large pan, heat butter over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add grated ginger, minced garlic, and slit green chili. Sauté for a minute until fragrant.
Add pureed tomatoes, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
Add the cooked lentils and beans along with the cooking water to the pan. Mix well and simmer on low heat for 1 to 1.5 hours, stirring occasionally, to develop flavor and creamy texture.
Add cream and garam masala powder, mix well and cook for another 5-10 minutes.
Garnish with chopped fresh coriander leaves and serve hot with naan or steamed basmati rice.
Nutrition Facts
Per serving
