Authentic Dal Makhani
A rich, creamy, and buttery slow-cooked black lentil dish that is a staple of North Indian cuisine.
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Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 1/4 cup Red Kidney Beans (Rajma)
- 4 tablespoons Unsalted Butter
- 1/2 cup Heavy Cream
- 1 cup Tomato Puree
- 2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 1 teaspoon Salt
Instructions
- 1
Soak the black lentils and kidney beans in water for at least 8 hours or overnight.
- 2
Rinse the soaked lentils and pressure cook with 4 cups of water and salt for 8-10 whistles until very soft.
- 3
In a heavy-bottomed pot, melt butter and add ginger-garlic paste, sautéing until the raw smell disappears.
- 4
Add tomato puree and red chili powder, cooking until the oil starts to separate from the masala.
- 5
Add the cooked lentils to the pot and mash a few lentils with the back of a spoon to create a creamy texture.
- 6
Simmer on low heat for at least 30-45 minutes, adding water as needed to maintain a thick consistency.
- 7
Stir in the heavy cream, garam masala, and crushed kasuri methi, then simmer for another 5 minutes.
- 8
Optional: Perform the 'dhungar' method by placing a hot piece of charcoal in a bowl inside the pot and drizzling ghee over it to infuse a smoky flavor.
Nutrition per Serving
380
Calories
14g
Protein
32g
Carbs
22g
Fat
11g
Fiber
4g
Sugar
620mg
Sodium
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