Dal Makhani

 Why You’ll Love This Recipe

• Authentic Flavor: This recipe captures the traditional taste of Dal Makhani, reminiscent of what you’d savor in Indian restaurants.
• Creamy and Buttery: The generous use of butter and cream provides a luscious texture that is both indulgent and comforting.
• Perfect for Special Occasions: While it’s a staple in many Indian households, Dal Makhani is often reserved for special occasions due to its rich ingredients, making it a delightful treat for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole black urad dal (black gram)
• Kidney beans (rajma)
• Butter
• Heavy cream
• Onion
• Ginger-garlic paste
• Tomato puree
• Kashmiri red chili powder
• Garam masala
• Salt
• Water

Directions

1. Soak the Lentils and Beans: Rinse and soak the urad dal and rajma overnight in ample water.
2. Cook the Lentils and Beans: Drain and rinse the soaked lentils and beans. In a pressure cooker, add the lentils, beans, water, and a pinch of salt. Cook until they are soft and tender.
3. Prepare the Masala: In a heavy-bottomed pan, melt butter over medium heat. Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until the raw aroma disappears. Add tomato puree and cook until the oil separates from the masala.
4. Combine and Simmer: Add the cooked lentils and beans to the masala. Mix well and add Kashmiri red chili powder, garam masala, and salt to taste. Pour in water to achieve the desired consistency. Simmer on low heat for at least 30 minutes, stirring occasionally. For enhanced flavor, simmer for up to an hour or more.
5. Finish with Cream and Butter: Stir in heavy cream and a dollop of butter. Let it simmer for another 5-10 minutes. Adjust seasoning as needed.
6. Serve: Garnish with a swirl of cream and a small piece of butter. Serve hot with naan or jeera rice.

Servings and Timing

• Servings: This recipe serves 4-5 people.
• Preparation Time: 15 minutes
• Cooking Time: Approximately 1.5 to 2 hours, including simmering time.
• Total Time: About 2 hours 15 minutes

Variations

• Vegan Version: Replace butter with vegan butter or oil, and substitute heavy cream with coconut cream or cashew cream to make a vegan-friendly Dal Makhani.
• Spice Level: Adjust the amount of Kashmiri red chili powder to control the heat. For a milder flavor, reduce the quantity; for more heat, consider adding a pinch of cayenne pepper.
• Smoky Flavor: To impart a smoky aroma, you can use the ‘dhungar’ method by placing a small piece of hot charcoal in a bowl within the dal pot, adding a few drops of ghee over it, and covering the pot immediately. Let it sit for a few minutes before removing the charcoal.

Storage/Reheating

• Storage: Allow the dal to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
• Freezing: For longer storage, freeze the dal in freezer-safe containers for up to a month. Thaw in the refrigerator before reheating.
• Reheating: Reheat the dal in a saucepan over low heat, stirring occasionally. Add a splash of water or cream to adjust the consistency if it has thickened.

FAQs

What is Dal Makhani?

Dal Makhani is a traditional Indian dish made with whole black lentils and kidney beans, cooked with butter and cream to create a rich and flavorful curry.

Can I use canned beans for this recipe?

While traditional recipes use dried beans soaked overnight, you can use canned kidney beans to save time. However, whole black lentils should be used in their dried form and soaked as directed.

Is Dal Makhani very spicy?

Dal Makhani is mildly spiced, with a focus on its creamy texture and buttery flavor. You can adjust the spice levels to suit your taste.

Can I make Dal Makhani without cream?

Yes, you can omit the cream for a lighter version, though it will alter the traditional creamy texture. Alternatively, use a non-dairy cream substitute.

How can I achieve the authentic smoky flavor?

The ‘dhungar’ method, which involves infusing the dish with smoke from charcoal, can impart a traditional smoky flavor to the dal.

What dishes pair well with Dal Makhani?

Dal Makhani pairs excellently with Indian breads like naan or paratha, and also complements steamed basmati rice or jeera rice.

Dal Makhani

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• Author: Isabella
• Total Time: 2 hours 15 minutes
• Yield: Serves 4-5
• Diet: Vegetarian

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Description

Indulge in the authentic flavors of Dal Makhani, a classic Indian dish from Punjab. Creamy, buttery, and rich in taste, this recipe combines black lentils and kidney beans simmered with spices, butter, and cream for a restaurant-style experience. Perfect for special occasions or comforting meals, this dish is a true crowd-pleaser.

 

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Ingredients

• 1 cup whole black urad dal (black gram)
• 1/4 cup kidney beans (rajma)
• 3 tbsp butter
• 1/2 cup heavy cream
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• Salt to taste
• 4–5 cups water

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Instructions

• Soak Lentils and Beans:
  • Rinse and soak the urad dal and rajma in water overnight or for 8 hours.
• Cook Lentils and Beans:
  • Drain, rinse, and pressure cook with 4 cups water and a pinch of salt until soft and tender (3-4 whistles or about 30 minutes on medium heat).
• Prepare Masala:
  • Heat butter in a heavy-bottomed pan over medium heat.
  • Sauté onions until golden brown, then add ginger-garlic paste and cook until fragrant.
  • Add tomato puree and cook until oil separates from the mixture.
• Combine and Simmer:
  • Add the cooked lentils and beans to the masala.
  • Stir in Kashmiri chili powder, garam masala, and salt. Add water to adjust consistency.
  • Simmer on low heat for 30-60 minutes, stirring occasionally.
• Finish with Cream and Butter:
  • Stir in heavy cream and a dollop of butter. Simmer for 5-10 minutes. Adjust seasoning.
• Serve:
  • Garnish with cream and butter. Serve hot with naan or jeera rice.

Notes

• For a vegan version, substitute butter with vegan butter and cream with cashew or coconut cream.
• The smoky ‘dhungar’ method can add an authentic flavor.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Simmering
• Cuisine: Indian