--- title: "Dal Makhani" description: "Creamy black lentil dal slow-cooked with butter and spices." url: "https://briansunter.com/recipes/dal-makhani" --- # Dal Makhani Creamy black lentil dal slow-cooked with butter and spices. 1h 2m 6 servings indian vegetarian dal slow-cook Scale Units ## 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 1 Soak 1 cup whole black lentils and 0.25 cup red kidney beans overnight in water. ### Cook Lentils 2 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 3 In a large pot over medium heat, melt 3 tablespoons butter and 1 tablespoon ghee . Add 1 teaspoon cumin seeds and let them sizzle. 4 Add onion and sauté until golden brown. 5 Add 2 tablespoons ginger-garlic paste and cook for 2 minutes . 6 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 7 Add the cooked lentils and beans to the pot. Simmer on low heat for 30-40 minutes , stirring occasionally. 8 Add 0.25 cup heavy cream and 1 teaspoon garam masala . Simmer for another 10 minutes . 9 Crush 2 tablespoons kasuri methi between your palms and add to the dal. Stir well. ### Serve 10 Garnish with a dollop of heavy cream and serve hot with naan or rice. View Cooklang Source recipe.cook ``` --- 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." rating: 4.5 --- == 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. ```