Dal Makhani

Dal Makhani

Dal Makhani

Veg

Black lentil and kidney bean dal slow-cooked in butter and cream — whole urad dal and a handful of rajma soaked overnight and slow-cooked for hours in a tomato base with ginger, garlic, and whole spices, finished generously with white butter and cream. The long cooking breaks down the lentil skins and produces a thick, unctuous, almost silky dal. Moti Mahal in Delhi is credited with its creation. The rich, smoky tang from the tandoor's slow heat distinguishes the restaurant version from home-made. Eaten with naan.

Cuisines

Mughlai Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

1/2 cup whole black gram (urad dal)
2 tablespoons red kidney beans (rajma)
3 cups water
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 teaspoons ginger-garlic paste
2 medium tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 cup fresh cream
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash the black gram and kidney beans thoroughly and soak them in water overnight.
  2. 2 Drain the soaked legumes and add them to a pressure cooker with 3 cups of water and a pinch of salt.
  3. 3 Pressure cook for about 15-20 minutes or until the legumes are soft and cooked through.
  4. 4 In a pan, heat the butter and oil together over medium heat.
  5. 5 Add cumin seeds and let them splutter.
  6. 6 Add the chopped onions and sauté until golden brown.
  7. 7 Stir in the ginger-garlic paste and cook for another minute.
  8. 8 Add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
  9. 9 Add the cooked dal and beans to the masala and mix well.
  10. 10 Let it simmer on low heat for 15-20 minutes, stirring occasionally.
  11. 11 Stir in the garam masala and fresh cream. Cook for another 5 minutes.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For a richer taste, simmer the dal on low heat for a longer time, stirring occasionally to prevent sticking.