Restaurant Style Black Lentil Dal (Dal Makhani)
A rich, creamy, and slow-cooked classic Indian black lentil dish finished with butter and cream.
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Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 1/4 cup Red Kidney Beans (Rajma)
- 1 cup Tomato Puree
- 3 tablespoons Unsalted Butter
- 1/4 cup Heavy Cream
- 1 1/2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- 1 teaspoon Cumin Seeds
- 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 cook in a pressure cooker or heavy pot with 4 cups of water and salt until completely soft and mashable.
- 3
In a separate large pan, melt 2 tablespoons of butter and temper the cumin seeds until they sizzle.
- 4
Add the ginger-garlic paste and sauté for 2 minutes, then stir in the tomato puree and chili powder.
- 5
Cook the tomato mixture until the oil separates, then add the cooked lentils along with their cooking liquid.
- 6
Simmer on low heat for at least 30-40 minutes, mashing some lentils against the side of the pot to create a creamy texture.
- 7
Stir in the remaining butter, heavy cream, garam masala, and crushed kasuri methi.
- 8
Simmer for another 5 minutes and serve hot with naan or jeera rice.
Nutrition per Serving
345
Calories
14g
Protein
38g
Carbs
16g
Fat
12g
Fiber
4g
Sugar
620mg
Sodium
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