Restaurant Style Dal Makhani
A rich, creamy, and slow-cooked black lentil delicacy infused with smoky flavors and butter.
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Ingredients
- 1 cup Whole Black Urad Dal
- 1/4 cup Red Kidney Beans (Rajma)
- 3 tablespoons Butter
- 1/2 cup Heavy Cream
- 1 cup Tomato Puree
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Kasuri Methi (Dried Fenugreek)
- 1 teaspoon Salt
- 1 teaspoon Cumin Seeds
Instructions
- 1
Soak the black lentils and kidney beans overnight for at least 8 hours, then drain and rinse thoroughly.
- 2
Pressure cook the lentils and beans with 4 cups of water and salt for 30 minutes until they are completely soft and mashable.
- 3
In a heavy-bottomed pot, melt butter and add cumin seeds until they sizzle.
- 4
Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 5
Pour in the tomato puree and chili powder, cooking on medium heat until the oil separates from the masala.
- 6
Add the cooked lentils to the pot, mashing some against the sides to create a creamy consistency, and simmer on low heat for 30 minutes.
- 7
Stir in the heavy cream, garam masala, and crushed kasuri methi, allowing it to simmer for another 5 minutes.
- 8
Finish with an extra dollop of butter and serve hot with garlic naan or basmati rice.
Nutrition per Serving
385
Calories
14g
Protein
42g
Carbs
20g
Fat
12g
Fiber
4g
Sugar
680mg
Sodium
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