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Dal Makhani

Dal Makhani recipe is made of whole black lentil and kidney beans, with the tempering of onion-tomatoes, ginger, and garlic masala, later drizzled with cream and garnished with coriander leaves. Everyone has different dal makhani recipe in their cookbooks. The recipe that today I am sharing here is what I got from my mother. The key is to cook it mild spicy and creamy in taste. So, let's look at the ingredients needed and learn how to make Dal Makhani.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 330 kcal

Ingredients
  

  • ¾ th cup Whole black lentil
  • ¼ th cup Kidney beans
  • 3 tbsp Edible Oil
  • 2 tbsp Unsalted butter
  • 2 tbsp Fresh cream
  • 2 chopped Onions
  • 3 chopped Tomatoes
  • 1 tbsp Ginger-Garlic Paste
  • 1 Bay leaf
  • as required Salt
  • 1 tsp Red chili Powder
  • 12 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam masala powder
  • pinch Kasoori methi
  • Handful Chopped Coriander leaves

Instructions
 

  • Dal Makhani Recipe:
  • First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
  • Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.
  • Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
  • Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.
  • Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
  • Keep on adding little amount of water if needed.
  • Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
  • Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.
  • Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
  • Serve it hot with Tandoori Roti and Naan on the sides.

Video

Notes

Dal Makhani is an Indian staple that originated in New Delhi. A modern version of the lentil dish, it is made with urad dal and other pulses. It often contains cream and butter. It has become one of the most popular dishes in New Delhi. The recipe can be made vegan by using a non-dairy milk. You can also substitute the dal for quinoa or other types of grains.
Keyword curry