Dal Makhani is a popular North Indian dish made with whole black lentils (known as sabut urad dal), red kidney beans (rajma), butter, cream, and a blend of spices. The lentils and beans are cooked until they are soft and creamy and then mixed with a rich tomato-based gravy, which is flavored with a variety of aromatic spices. It is a popular vegetarian dish that is typically served with naan, roti, or steamed rice.
Dal Makhani
4
servings30
minutes40
minutesThe name “makhani” comes from the use of butter or cream in the recipe, which gives it a rich, velvety texture and a delicious taste. It is a comforting and flavorful dish that is loved by many people around the world.
Ingredients
1 cup whole black gram (sabut urad dal)
1/4 cup red kidney beans (rajma)
3 cups water
1 onion, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 green chili, slit
1 tsp red chili powder
1 tsp garam masala powder
1/4 tsp turmeric powder
Salt, to taste
2 tbsp butter
2 tbsp cream
Coriander leaves, for garnish
Directions
- Soak the whole black gram and red kidney beans in water for 8 hours or overnight. Drain the water and rinse them.
- In a pressure cooker, add the soaked whole black gram and red kidney beans with 3 cups of water. Pressure cook for 10-12 whistles on medium flame.
- Once the pressure is released, open the cooker and mash the cooked dal slightly with the back of a spoon or a ladle.
- In a separate pan, heat butter and add the finely chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and green chili. Cook for 2-3 minutes until the raw smell goes away.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add red chili powder, garam masala powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
- Add the cooked dal to the pan and mix well with the masala.
- Add 1 cup of water to the pan and mix well. Bring the dal to a boil and let it simmer for 20-25 minutes on low flame.
- Add cream and mix well. Cook for another 2-3 minutes.
- Garnish with coriander leaves and serve hot with steamed rice or naan.
