Dal Makhani

Creamy, rich, and irresistibly comforting, Dal Makhani is a quintessential dish in Indian cuisine that promises to transform simple lentils into a luxurious masterpiece. Made with slow-cooked whole black gram (urad dal) and kidney beans (rajma), this recipe is infused with aromatics like garlic, ginger, and green chili, and elevated with the robust flavors of garam masala, kasuri methi, and a buttery tomato-based sauce. A generous swirl of cream gives it its signature velvety texture, making it the ultimate indulgence. Perfectly paired with naan, roti, or steamed basmati rice, this restaurant-style Dal Makhani is sure to be the star of your table, whether it's a special occasion or a cozy family meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 4

Ingredients

• 1 cup Whole black gram (urad dal)
• 0.25 cup Kidney beans (rajma)
• 4 cups Water
• 1 tablespoon Ginger (finely grated)
• 1 tablespoon Garlic (minced)
• 1 unit Green chili (finely chopped)
• 4 tablespoons Butter
• 1 tablespoon Oil
• 1 large Onion (finely chopped)
• 2 cups Tomatoes (pureed)
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 0.5 cup Cream
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)

Directions

Step 1

Rinse the black gram and kidney beans thoroughly in water until the water runs clear. Soak them in enough water for at least 8 hours or overnight.

Step 2

Drain the soaked lentils and beans. Add them to a pressure cooker with 4 cups of water and a little salt. Cook under pressure for 15-20 minutes or until they are soft and cooked through. Allow the pressure to release naturally.

Step 3

In a separate pan, heat 1 tablespoon of oil and 2 tablespoons of butter over medium heat. Add the grated ginger, minced garlic, and chopped green chili. Sauté for a minute until fragrant.

Step 4

Add the finely chopped onion to the pan and sauté until they become golden brown.

Step 5

Stir in the tomato puree, red chili powder, and turmeric powder. Cook for 10-15 minutes until the oil starts to separate from the masala.

Step 6

Add the cooked dal and beans along with the cooking liquid to the pan. Mix well and bring it to a gentle simmer. Allow it to cook over low heat for about an hour, stirring occasionally. Add water if needed to maintain a creamy consistency.

Step 7

After an hour, add the remaining 2 tablespoons of butter, cream, garam masala, and crushed kasuri methi. Mix well and let it simmer for another 20-30 minutes. Adjust salt to taste.

Step 8

Once the dal has thickened and the flavors have melded together, remove from heat.

Step 9

Garnish with fresh cilantro and an additional dollop of butter or cream, if desired, before serving.

Step 10

Serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	(2069.8g)

Amount per serving	% Daily Value*
Calories	1729.7

Total Fat 79.6g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 173.6mg	0%
Sodium 2895.2mg	0%
Total Carbohydrate 199.8g	0%
Dietary Fiber 52.9g	0%
Total Sugars 35.9g
Protein 71.2g	0%

Vitamin D 9.0IU	0%
Calcium 665.7mg	0%
Iron 25.5mg	0%
Potassium 4874.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 15.8%

Carbs: 44.4%