India's one of the most delicious dish made with dal is Creamy and buttery Dal Makhani of Punjabi cuisine. Makhani means “buttery”, so for this recipe whole black lentils is cooked with lot of butter and creamy tomato-based gravy and simmered on low heat for that unique flavor. Along with whole black lentils, rajma (kidney beans) are also often added to this dal. There are many kinds of Dal preparation in India. But Dal Makhani generally made only on special occasions. Here is s a recipe for making Dal Makhani
Ingredients of Dal Makhani Recipe:
For the Dal:
- 1 cup of whole black lentils
- 1/4 cup kidney beans (rajma)
- 4 cups water (for soaking)
- 4 cups water (for cooking)
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Gravy:
- 3 tablespoons ghee (clarified butter) or oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2-3 green chilies, chopped (adjust to taste)
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon of red chili powder (you may adjust according to your taste)
- 1 cup tomato puree
- Salt to taste
For Tempering:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
For Creaminess:
- /2 cup fresh cream
- 2 tablespoons butter
For Garnishing:
- Chopped fresh coriander leaves
- Cream
Instructions of making Dal Makhani:
1.Wash the black lentils and kidney beans thoroughly. Soak them in 4 cups of water overnight or for at least 6-8 hours.
2. Drain and rinse the soaked lentils and beans. Transfer them to a pressure cooker, add 4 cups of water, turmeric powder, and salt. Cook in a Pressure cooker until they are soft and well-cooked. This might take about 15-20 minutes after the pressure builds up. Set aside.
3. In a large pan, heat ghee or oil. Add chopped onions when the ghee is hot and sauté onions until it's color turn to golden brown.
4. Add ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell of ginger-garlic disappears.
5. Add cumin powder, coriander powder, garam masala, and red chili powder. Mix all of these masalas well and cook for 2-3 minutes.
6. Pour in the tomato puree and cook the masala until it thickens and the oil starts to separate from the mixture.
7. Add the cooked lentils and beans to the masala and mix well. If you see the mixture is too thick, you can add a required water to achieve the desired consistency.
8. For the tempering, heat ghee in a small pan. Add cumin seeds and asafoetida. Once the cumin seeds crackle, pour this tempering over the cooked lentils.
9. Add fresh cream and butter to the lentils, and mix well. Let the dal simmer on low heat for about 15-20 minutes, allowing the flavors to blend.
10. Garnish with chopped fresh coriander leaves and a drizzle of cream.
11. Serve the delicious Dal Makhani hot with steamed rice, naan, or roti.
Tips to Make Best Dal Makhani
- Simmer on low heat for long time- If you let it simmer for hours on low heat, you will get the best flavors of this dal. Though An hour or two is even better, try at least simmering the dal for 30 minutes if you don't have time.
- This is not a recipe to cut down on the fat - The butter and cream are essential for actual flavor of dal makhani. So Be generous with using butter and cream
Enjoy your homemade Dal Makhani! Don't hesitate to add the spices and other ingredients like ghee, butter or cream according to your taste preferences.
Recipe Card
Cuisine: Punjabi, Country: India, Course: Main Course, Prep: 10 Minutes, Cooking Time: 2 Hours Total Time: 2 Hrs.10 Min, Servings: 5, Calories: 293kcal
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