Dal Makhani Recipe
A rich and creamy Indian lentil dish made with black lentils (urad dal) and kidney beans, cooked with butter and cream. It's a perfect vegetarian comfort food.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Black lentils (urad dal)
- 0.25 cup Kidney beans (rajma) Dried, soaked overnight
- 4 tablespoons Butter
- 1 cup Heavy cream
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 cup Fresh coriander leaves Chopped, for garnish
Instructions
Preparation Steps
- Rinse the black lentils and kidney beans. Soak them in water for at least 4 hours or overnight.
- In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook for 10-12 whistles or until the lentils are soft and mushy.
- Heat butter in a pan. Add ginger-garlic paste and sauté for a minute.
- Add red chili powder, turmeric powder, and garam masala. Sauté for a few seconds.
- Add the cooked lentils and kidney beans to the pan. Simmer for 30-40 minutes, stirring occasionally, until the dal thickens.
- Stir in heavy cream and cook for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Notes
For a smoky flavor, you can give the dal a charcoal smoke at the end. Place a small bowl with a piece of burning charcoal in the dal and cover the pot immediately for a few minutes.