Dal Pakhtooni

Indulge in the creamy, rich flavors of Dal Pakhtooni, a luxurious North Indian lentil curry that’s comfort in every bite. This slow-cooked masterpiece combines velvety whole black gram (sabut urad dal) and red kidney beans (rajma) simmered to perfection with aromatic spices, tomato puree, and a generous splash of heavy cream for a luscious texture. Infused with garlic, ginger, and the warmth of garam masala, this dish is finished with a garnish of fresh coriander for a bright, herbaceous touch. Perfectly paired with naan, roti, or steamed basmati rice, Dal Pakhtooni is the ultimate vegetarian delight that’s hearty, flavorful, and irresistibly satisfying. Whether you're looking for a recipe to impress dinner guests or simply craving a soulful meal, this one-pot wonder is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 1 cup Whole black gram (sabut urad dal)
• 2 tablespoons Red kidney beans (rajma)
• 6 cups Water
• 1 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1 tablespoon Oil
• 1 medium Onion, finely chopped
• 1.5 tablespoons Garlic, minced
• 1 teaspoon Ginger, grated
• 2 Green chilies, finely chopped
• 1 cup Tomato puree
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 cup Heavy cream
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Rinse the whole black gram and red kidney beans thoroughly under running water. Soak them overnight in water.

Step 2

Drain the soaked lentils and transfer to a large pot. Add 6 cups of water and 1 teaspoon of salt. Boil and then simmer on low heat for 60–90 minutes, or until the lentils are soft. Alternatively, pressure-cook for 6–8 whistles.

Step 3

Heat a large pan on medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of oil.

Step 4

Add the finely chopped onion and sauté until golden brown, about 5–7 minutes.

Step 5

Stir in the minced garlic, grated ginger, and finely chopped green chilies. Cook for another 1–2 minutes until aromatic.

Step 6

Add 1 cup of tomato puree, 1 teaspoon of Kashmiri red chili powder, and 0.5 teaspoon of turmeric powder. Cook the mixture for 6–8 minutes until the masala thickens and the oil releases from the edges.

Step 7

Once the masala is cooked, add the boiled lentils along with any cooking liquid. Stir well to combine.

Step 8

Lower the heat and let the dal simmer uncovered for 25–30 minutes, stirring occasionally to prevent it from sticking. Add water if needed to reach your desired consistency.

Step 9

Add 0.5 cup of heavy cream and 1 teaspoon of garam masala. Stir well and let the dal simmer for another 5 minutes for the flavors to meld together.

Step 10

Garnish with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(2282.4g)

Amount per serving	% Daily Value*
Calories	1664.6

Total Fat 83.2g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 0g
Cholesterol 182mg	0%
Sodium 2608.5mg	0%
Total Carbohydrate 174.0g	0%
Dietary Fiber 50.4g	0%
Total Sugars 22.8g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 493.8mg	0%
Iron 21.7mg	0%
Potassium 3833.6mg	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: 44.2%

Protein: 14.7%

Carbs: 41.1%