Dal Makhani is a well-loved North Indian and Punjabi dish that combines black lentils (urad dal) and kidney beans (rajma) to create a hearty lentil curry. This dish is famous for its rich and creamy texture and is usually served with fragrant rice like jeera rice or basic pulao. The secret to the creamy texture of the dal lies in the slow cooking process. The lentils and beans are simmered for hours on low heat, resulting in a velvety smooth texture.
While there are many variations of Dal Makhani, the traditional recipe sticks to just urad dal and rajma beans. After soaking and pressure cooking, the lentils are then slow-cooked for hours, sometimes even overnight, to develop their rich flavor. The curry is sautéed with a base of tomatoes and onions, giving it a sharp and tangy taste. For an extra creamy touch, some chefs like to add a dollop of full cream on top. This dish is sure to warm your taste buds and leave you wanting more!
Dal Makhani Recipe
Dal Makhani is a rich, creamy lentil dish that’s simply delicious. We cook lentils and beans until they’re tender, then layer in aromatic flavors. It’s the perfect side dish for any curry, or enjoy it as a main dish with some pulao rice or chapati.
That’s why I’ve come up with a quicker version of this recipe that still captures the authentic taste and creamy texture, all in less than half the time. It will take about two hours for the flavors to meld and the lentils to cook, but most of the process is pretty straightforward.
I suggest saving this recipe for a leisurely weekend project, so you can truly enjoy the process and savor every bite of this comforting dish.
Read Also: Honey Chilli Potato Recipe
Dal Makhani Ingredients
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for pressure cooking)
- 2 tablespoons ghee or butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 2 large tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- Salt, to taste
- 1/4 cup cream (optional)
- Fresh coriander leaves, for garnish
Instructions
Wash and soak the whole black lentils and kidney beans in water for about 4-6 hours or overnight. Drain the water before cooking.
Pressure cook the soaked lentils and kidney beans with 4 cups of water and a pinch of salt for about 20-25 minutes or until they are soft and cooked. Mash them slightly using the back of a ladle or a potato masher. Set aside.
Heat ghee or butter in a pan. Add cumin seeds and let them splutter.
Add the chopped onions and sauce until they turn golden brown.
Some ginger-garlic paste and slit green chilies. Sauce for a minute.
Add the tomato puree and cook until the oil separates from the masala.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another minute.
Add the cooked lentils and kidney beans to the masala. Mix well.
Add salt to taste and simmer the dal on low heat for about 20-30 minutes, stirring occasionally. Add water if the dal is too thick.
Stir in the cream (if using) and cook for another 5 minutes.
Garnish with fresh coriander leaves.
Read Also: Restaurant Style Chilli Paneer Recipe
Here are some more helpful tips and suggestions to Dal Makhani Recipe:
Remember to soak the lentils and beans overnight for the best results. If you forget, you can use canned lentils and kidney beans as a time-saving option, although I personally prefer the traditional method.
For an authentic flavor, consider cooking the dal in a clay pot or oven. While I use a regular non-stick pan, using a clay pot is highly recommended for a more earthy taste.
Keep in mind that the consistency of the dish may thicken as it cools. If this happens, simply add water and bring it to a boil to thin it out. Conversely, if it becomes too thin, simmer it for a few extra minutes to thicken it back up.
These tips will help you create a delicious Dal Makhani that is sure to impress!
