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.
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
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
