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Dal Makhani

Serves 4
30 mins
365 Kcal
Dal Makhani is a trending lentil dish from the Indian cuisine of the Punjab region. It's made with black lentils (urad dal) and kidney beans (rajma) simmered in a creamy, tomato-onion-based sauce. These ingredients are slow-cooked in a flavourful broth with onions, garlic, ginger, and spices like cumin, coriander, and cinnamon. A touch of butter and cream gives the sauce a luscious finish with just enough acidity. The dish has a deep, dark colour and a rich, slightly smoky taste from the slow-cooking method. The lentils become soft and creamy, contrasting with the firm kidney beans. Not only is Dal Makhani loved by all, but it is a delicious source of protein and is majorly served with rice or roti, making it an absolute staple in Punjabi cuisine. You can easily find it in most restaurants around the world. The name Dal Makhani itself originates from the Punjabi word Makhani, which signifies butter. This tells us the importance of butter in the entire dish! This dish is delicious and highly nutritious, packed with protein, fibre, and essential vitamins and minerals. Dal Makhani recipe is perfect for both special occasions and everyday meals.

Ingredients required for Dal Makhani

  1. 2 tbsp ghee
  2. 50 gms red rajma
  3. 100 gms urad dal
  4. 1 tsp red chili powder
  5. 1 tbsp ginger-garlic paste
  6. 1/4 tsp turmeric powder
  7. 1 tbsp tomato puree
  8. 1 tsp salt
  9. 1 onion
  10. 1 tsp coriander powder
  11. 1/2 tbs garam masala
  12. 1/2 tsp dairy cream

Cooking steps for Dal Makhani

  1. 1
    First, wash 1 cup each of black lentils and kidney beans with water, then soak them in water for at least 4 hours or overnight. Discard the water, and put the lentils and beans into a big pan with 4 cups of water. Bring to a boil, then turn the heat low and simmer for an hour or until the lentils are tender. In a separate pan, over medium heat melt 2 tbsp of butter.
  2. 2
    Add 1 small onion, finely chopped, and saut until softened. Add 2 cloves of garlic, minced, and 1-inch ginger, grated, and cook for another minute. Add 1 can of diced tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp cinnamon powder.
  3. 3
    Cook for 2-3 minutes, stirring constantly. Add the cooked lentils and beans to it, mix well.
  4. 4
    Add 1/2 cup heavy cream and mix well. Reduce heat to low and let simmer for 10-15 minutes or until sauce thickens.
  5. 5
    Sprinkle salt to taste.
  6. 6
    Mix in 2 tbsp butter and 2 tbsp chopped fresh coriander.
  7. 7
    In a while, the dal will achieve tenderness and absorb all flavours. The beauty of slow cooking is that it helps the flavours to develop in richness and depth. Adding heavy cream will give a silky texture to the sauce, with a light tang to it.
  8. 8
    The final addition of butter and cilantro elevates the flavour and aroma of the dish. Dal Makhani is the ultimate comfort food, a meal that will not fail to satiate your appetite, be it a special or a regular day.
  9. 9
    It goes well with basmati rice, roti, or naan.

Shop Ingredients

Red Chili Powder (1 Tsp)
600
1
300
1
Turmeric Powder (1/4 Tsp)
65
1
113
1
220
1
Ginger-garlic Paste (1 Tbsp)
38
1
38
1
49
1
42
1
50
1
99
1
Coriander Powder (1 Tsp)
30
1
Red Rajma (50 gms)
161
1
189
1
133
1
Urad Dal (100 gms)
159
1
98
1
110
1
230
1
149
1
88
1
114
1
177
1
107
1
86
1
Ghee (2 Tbsp)
384
1
585
1
297
1
540
1
148
1
635
1
658
1
549
1
701
1
129
1
Tomato Puree (1 tbsp)
26
1
65
1
40
1
Onion (1)
49
1
37
1
39
1
43
1
92
1
62
1
132
1
61
1
Dairy Cream (1/2 Tsp)
68
1
55
1
220
1
75
1
180
1
Salt (1 Tsp)
27
1
21
1
112
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
Garam Masala (1/2 Tbs)
96
1
79
1
31
1
88
1
63
1
52
1
90
1
108
1
82
1
82
1

FAQs

Can I make Dal Makhani without cream?

Yes, you can make Dal Makhani without cream; you could replace it with either yoghurt or milk. There are many dairy alternatives available in the market that you can easily use.

Is Dal Makhani spicy?

Dal Makhani is usually mild to taste. However, you can easily make it spicy by adding your favourite kind of chilli or pepper to the recipe of Dal Makhani.

Is it possible to make Dal Makhani in a pressure cooker?

Definitely you can make Dal Makhani using a pressure cooker, and it will save about 30-40 minutes of your time.