Dal Makhani
Creamy black lentil dal slow-cooked with butter and spices.
Nutrition
Estimates per serving (recipe yields 6).
- Calories
- 350
- total 2100
- Protein
- 10g
- total 60g
- Carbs
- 30g
- total 180g
- Fat
- 20g
- total 120g
- Fiber
- 6g
- total 36g
Dal only — doesn't include naan or rice. Fat is high from butter, ghee, and cream; reduce for a lighter version.
Ingredients
- 1 cup whole black lentils
- 0.25 cup red kidney beans
- 4 cups water
- 3 tablespoons butter
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- — onion
- 2 tablespoons ginger-garlic paste
- 2 cups tomato puree
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- — salt
- 0.25 cup heavy cream
- 1 teaspoon garam masala
- 2 tablespoons kasuri methi
- — heavy cream
Equipment
- pot
- large pot
About
A classic North Indian dish made with black lentils and red kidney beans, slow-cooked to creamy perfection with butter and spices. Serve with naan or rice.
Instructions
Soak
Soak 1 cup whole black lentils and 0.25 cup red kidney beans overnight in water.
Cook Lentils
Drain and rinse the lentils and beans. Add to a pot with 4 cups water and cook for 20-25 minutes until soft.
Make the Masala
In a large pot over medium heat, melt 3 tablespoons butter and 1 tablespoon ghee . Add 1 teaspoon cumin seeds and let them sizzle.
Add onion and sauté until golden brown.
Add 2 tablespoons ginger-garlic paste and cook for 2 minutes .
Add 2 cups tomato puree , 1 teaspoon turmeric powder , 1 teaspoon red chili powder , and salt to taste. Cook until the oil starts to separate from the masala.
Simmer
Add the cooked lentils and beans to the pot. Simmer on low heat for 30-40 minutes , stirring occasionally.
Add 0.25 cup heavy cream and 1 teaspoon garam masala . Simmer for another 10 minutes .
Crush 2 tablespoons kasuri methi between your palms and add to the dal. Stir well.
Serve
Garnish with a dollop of heavy cream and serve hot with naan or rice.
View Cooklang Source
---
title: Dal Makhani
description: "Creamy black lentil dal slow-cooked with butter and spices."
servings: 6
time: 1 hour 30 minutes
tags: [indian, vegetarian, dal, slow-cook]
cuisine: Indian
difficulty: easy
nutrition-calories: 2100
nutrition-protein: 60g
nutrition-carbs: 180g
nutrition-fat: 120g
nutrition-fiber: 36g
nutrition-note: Dal only — doesn't include naan or rice. Fat is high from butter, ghee, and cream; reduce for a lighter version.
long_description: "A classic North Indian dish made with black lentils and red kidney beans, slow-cooked to creamy perfection with butter and spices. Serve with naan or rice."
---
== Soak ==
Soak @whole black lentils{1%cup}(urad dal) and @red kidney beans{1/4%cup}(rajma) overnight in water.
== Cook Lentils ==
Drain and rinse the lentils and beans. Add to a #pot{} with @water{4%cups} and cook for ~cook{20-25%minutes} until soft.
== Make the Masala ==
In a #large pot{} over medium heat, melt @butter{3%tablespoons} and @ghee{1%tablespoon}. Add @cumin seeds{1%teaspoon} and let them sizzle.
Add @onion{1}(finely chopped) and sauté until golden brown.
Add @ginger-garlic paste{2%tablespoons} and cook for ~{2%minutes}.
Add @tomato puree{2%cups}, @turmeric powder{1%teaspoon}, @red chili powder{1%teaspoon}, and @salt{} to taste. Cook until the oil starts to separate from the masala.
== Simmer ==
Add the cooked lentils and beans to the pot. Simmer on low heat for ~simmer{30-40%minutes}, stirring occasionally.
Add @heavy cream{1/4%cup} and @garam masala{1%teaspoon}. Simmer for another ~{10%minutes}.
Crush @kasuri methi{2%tablespoons}(dried fenugreek leaves) between your palms and add to the dal. Stir well.
== Serve ==
Garnish with a dollop of @heavy cream{} and serve hot with naan or rice.