Restaurant Style Dal Makhani (Black Lentil Dal)
A rich, creamy, and slow-cooked black lentil delicacy finished with butter and cream for an authentic North Indian experience.
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Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 1/4 cup Red Kidney Beans (Rajma)
- 3 tablespoons Unsalted Butter
- 1/2 cup Heavy Cream
- 1 cup Tomato Puree
- 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 Salt
Instructions
- 1
Soak the black lentils and kidney beans in water for at least 8 hours or overnight.
- 2
Pressure cook the soaked lentils with 4 cups of water and salt until they are completely soft and mashable.
- 3
In a heavy-bottomed pot, melt the butter and add the ginger-garlic paste, sautéing until the raw smell disappears.
- 4
Add the tomato puree and Kashmiri 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 against the side to create a thick, creamy consistency.
- 6
Simmer on low heat for at least 30-45 minutes, adding small amounts of water if the dal becomes too thick.
- 7
Stir in the heavy cream, garam masala, and crushed dried fenugreek leaves.
- 8
Simmer for another 5 minutes and serve hot with a final swirl of cream and a dollop of butter.
Nutrition per Serving
385
Calories
14g
Protein
32g
Carbs
24g
Fat
11g
Fiber
4g
Sugar
620mg
Sodium
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