International Cuisine > Indian Cuisine > Vegetarian Dishes (Indian) > Dal Makhani Recipe

Authentic Dal Makhani: A Creamy Lentil Delight

Experience the rich and creamy texture of homemade Dal Makhani, a classic Indian lentil dish simmered overnight for ultimate flavor. This vegetarian recipe is perfect for a comforting and satisfying meal.

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Prep Time
15 minutes (plus 8 hours soaking)
Cook Time
1-2 hours (or longer for traditional slow cooking)
Servings
4-6
Ingredients
  • 1 cup Whole Black Lentils (Urad Dal)
  • 1/4 cup Kidney Beans (Rajma)
  • 4 tablespoons Butter
  • 1 tablespoon Ginger-Garlic Paste
  • 1 medium Onion, finely chopped
  • 2 medium Tomatoes, pureed
  • 1-2 optional Green Chilies, finely chopped
  • 1/2 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala
  • 1/2 cup Fresh Cream
  • 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
  • To taste Salt
  • 6-8 cups Water

Preparation: Soaking the Lentils and Beans

Begin by washing the urad dal and rajma thoroughly. Soak them overnight (at least 8 hours) in enough water. This softens the lentils and beans, reducing cooking time and improving texture.

Cooking the Lentils and Beans

Drain the soaked lentils and beans. Add them to a pressure cooker along with 6-8 cups of fresh water and salt to taste. Pressure cook for 6-8 whistles, or until the lentils and beans are very soft and mushy. Alternatively, you can cook them in a large pot on the stovetop. This will take longer, about 1-2 hours, but it allows for a deeper, richer flavor to develop. Keep an eye on the water level and add more as needed.

Making the Base

While the lentils and beans are cooking, prepare the base. Heat butter in a large pan or pot over medium heat. Add the ginger-garlic paste and saute for about a minute until fragrant. Add the chopped onion and cook until golden brown. Stir in the tomato puree, green chilies (if using), and red chili powder. Cook until the mixture thickens and the oil starts to separate, about 5-7 minutes.

Combining and Simmering

Once the lentils and beans are cooked, gently mash them with a spoon or potato masher. Add the cooked lentils and beans to the tomato-onion base. Mix well and add more water if needed to reach your desired consistency. Bring the mixture to a simmer. Cover and cook on low heat for at least 30 minutes, or longer for a richer flavor. Traditionally, Dal Makhani is simmered overnight on very low heat.

Finishing Touches

Stir in the garam masala, fresh cream, and crushed kasuri methi. Mix well and simmer for another 5-10 minutes. Adjust the salt to taste. Serve hot, garnished with more fresh cream and a dollop of butter, if desired. Enjoy with naan, roti, or rice.

Nutrition Facts (Estimated per 100g of product)

  • Calories: Approximately 150-200 kcal
  • Protein: 6-8g
  • Fat: 8-12g
  • Carbohydrates: 12-15g
  • Fiber: 3-4g

    • Other Important Considerations for Nutrition

  • Fat Content: Dal Makhani is traditionally rich in fat due to the use of butter and cream. You can reduce the fat content by using less butter and opting for low-fat cream or even yogurt.
  • Sodium Content: Be mindful of the amount of salt you add, especially if you are using canned tomatoes or processed ingredients, which may already contain sodium.
  • Fiber: The lentils and kidney beans provide a good source of dietary fiber, which aids digestion and promotes gut health.
  • Portion Control: While Dal Makhani is a delicious and nutritious dish, it is essential to practice portion control due to its calorie and fat content.
  • Preparation Methods: Traditional slow cooking methods can enhance the flavor and digestibility of Dal Makhani. If you are short on time, pressure cooking is a quicker alternative, but it may not yield the same depth of flavor.

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    FAQ

    • Can I make Dal Makhani without a pressure cooker?

      Yes, you can cook the lentils and beans in a regular pot on the stovetop. It will take longer, about 1-2 hours, but it's a perfectly viable option.
    • Can I use canned kidney beans?

      Yes, you can use canned kidney beans, but make sure to rinse them well before adding them to the recipe. Adjust the cooking time accordingly, as they will already be cooked.
    • Can I freeze Dal Makhani?

      Yes, Dal Makhani freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
    • What is Kasuri Methi and where can I find it?

      Kasuri Methi is dried fenugreek leaves. It adds a unique flavor and aroma to the dish. You can find it at most Indian grocery stores or online.