Dal Makhani Recipe
Dal Makhani is a popular vegetarian dish from the Indian subcontinent, made with whole black lentils (urad dal) and kidney beans (rajma), cooked with butter and cream and flavoured with spices.
Ingredients
- 1 cup whole black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 2 tablespoons ghee or butter
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons cream
- 2 tablespoons chopped coriander leaves
Instructions
- Soak the whole black lentils and kidney beans in water overnight or for at least 8 hours. Drain the water and rinse the lentils and beans.
- In a pressure cooker, add the lentils and beans along with 4 cups of water and some salt. Pressure cook for 10-12 whistles or until they are fully cooked and soft.
- Heat ghee or butter in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste and sauté for 1-2 minutes until the raw smell goes away.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the red chili powder, garam masala, cumin powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add the cooked lentils and beans along with the water to the pan. Mix well and cook for 15-20 minutes over low heat, stirring occasionally.
- Add the cream and chopped coriander leaves and mix well. Cook for another 2-3 minutes and turn off the heat.
- Serve hot with rice or naan bread.
Note
- Whole black lentils (urad dal) and kidney beans (rajma) are the primary ingredients in this dish. They are both high in protein and fiber, and provide a rich and creamy texture to the dish.
- Ghee or butter is added to give the dish a rich flavour.
- Spices such as red chilli powder, garam masala, cumin powder, and coriander powder are added to give the dish a rich and spicy flavour.
- Cream is added towards the end of the cooking process to give the dish a creamy texture and enhance its flavour.
Dal Makhani