Dal Makhani

 

Here is a simple and delicious recipe for Dal Makhani, a creamy and flavorful North Indian dal made with whole black lentils (urad dal) and kidney beans (rajma):

🫘 Ingredients:

Whole black urad dal – 1 cup

Rajma (kidney beans) – 1/4 cup

Onion – 1 (finely chopped)

Tomatoes – 2 (pureed or finely chopped)

Ginger-garlic paste – 1 tbsp

Green chilli – 1 (optional, chopped)

Butter – 2 tbsp

Fresh cream – 1/4 cup

Oil – 1 tbsp

Cumin seeds – 1 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Salt – to taste

Water – as needed

Kasuri methi (dry fenugreek leaves) – 1 tsp (crushed)

Coriander – for garnish

🍲 How to Make Dal Makhani:

Step 1: Soak and pressure cook

1. Wash and soak urad dal and rajma overnight (or for at least 8 hours).

2. Drain and add them to a pressure cooker with 3–4 cups of water and a little salt.

3. Pressure cook for 5–6 whistles or until they are soft and mashable.

Step 2: Prepare the masala

1. In a pan, heat 1 tbsp oil + 1 tbsp butter.

2. Add cumin seeds, let them splutter.

3. Add onions and sauté until golden brown.

4. Add ginger-garlic paste and sauté until the raw smell goes.

5. Add tomato puree and cook until oil separates.

6. Add turmeric, red chilli powder, salt, and garam masala. Cook the masala well.

Step 3: Combine dal and simmer

1. Add the cooked dal and rajma into the masala.

2. Add water to adjust consistency. Simmer on low flame for 30–40 minutes, stirring occasionally.

3. Add more butter and fresh cream.

4. Crush and add kasuri methi.

5. Simmer for 5 more minutes until creamy and thick.

Step 4: Garnish and serve

1. Garnish with fresh cream and coriander leaves.

2. Serve hot with naan, roti, or jeera rice.

✅ Tips:

Slow cooking enhances the taste – simmer longer for restaurant-style flavor.

You can mash a little dal for creaminess.