Creamy Dal Makhani is a rich and indulgent Indian dish made from black lentils and kidney beans, simmered slowly in a buttery, creamy sauce. This beloved recipe is a staple in Indian cuisine, known for its deep flavors and velvety texture. Perfectly paired with naan or rice, Dal Makhani is not only delicious but also packed with protein, making it a wholesome meal option. Whether you’re preparing a family dinner or impressing guests, this recipe is sure to be a crowd-pleaser.
Ingredients
- 1 cup black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- 3 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Soak the Lentils
Rinse the black lentils and kidney beans thoroughly. Soak them in water for at least 8 hours or overnight to soften.
Step 2: Cook the Lentils
Drain the soaked lentils and beans. In a pressure cooker, add them along with 4 cups of water. Cook on high heat for about 15-20 minutes until they are soft and tender. If you don’t have a pressure cooker, you can boil them in a pot until fully cooked, which may take longer.
Step 3: Prepare the Base
In a large pan, heat the butter and oil over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown.
Step 4: Add Aromatics
Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears. Add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the mixture and the tomatoes are well cooked.
Step 5: Combine and Simmer
Add the cooked lentils and kidney beans to the pan. Mix well and add a cup of water to reach your desired consistency. Let it simmer on low heat for at least 30 minutes, stirring occasionally.
Step 6: Finish with Cream
Stir in the heavy cream and garam masala. Cook for another 5-10 minutes, allowing the flavors to meld together. Adjust salt and spices as needed.
Step 7: Garnish and Serve
Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
FAQs
Can I make Dal Makhani in advance?
Yes, Dal Makhani can be made in advance and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious.
Is Dal Makhani healthy?
Dal Makhani is a nutritious dish, rich in protein and fiber from the lentils and beans. However, it is also high in calories due to the butter and cream, so moderation is key.
Can I make a vegan version of Dal Makhani?
Absolutely! You can substitute the butter with oil and the heavy cream with coconut cream or cashew cream for a vegan version of this dish.
What can I serve with Dal Makhani?
Dal Makhani pairs well with naan, roti, or steamed rice. You can also serve it with a side of salad or raita for a complete meal.