Dal Makhani Recipe – Creamy & Buttery North Indian Lentil Delight

Dal Makhani is a beloved North Indian dish known for its rich, creamy texture and deep flavors. Traditionally made with whole black lentils (urad sabut) and kidney beans (rajma), this recipe is slow-cooked with butter and cream to achieve its signature taste. It’s a staple at Indian weddings, parties, and restaurant menus, often enjoyed with garlic naan or jeera rice.

Ingredients

• 1 cup whole black lentils (urad sabut)
• ¼ cup kidney beans (rajma)
• 4 cups water
• 1 tablespoon ghee or oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons butter
• ¼ cup heavy cream
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Lentils

1. Rinse the black lentils and kidney beans thoroughly.
2. Soak them in water for at least 6–8 hours or overnight.
3. Drain the water and transfer the lentils and beans to a pressure cooker.
4. Add 4 cups of fresh water and cook on medium heat for about 20–25 minutes, or until the lentils and beans are soft and cooked through.

2. Prepare the Masala

1. In a large pan, heat ghee or oil over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the finely chopped onions and sauté until they turn golden brown.
4. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
5. Add the pureed tomatoes, red chili powder, turmeric powder, garam masala, and salt.
6. Cook the masala on low heat until the oil begins to separate from the mixture, indicating it’s cooked properly.

3. Combine and Simmer

1. Add the cooked lentils and beans to the prepared masala.
2. Mix well and let the mixture simmer on low heat for about 1 hour, stirring occasionally.
3. Add butter and continue to simmer for an additional 15 minutes.
4. Stir in the heavy cream and cook for another 5 minutes.

4. Garnish and Serve

1. Garnish the Dal Makhani with fresh coriander leaves.
2. Serve hot with garlic naan, jeera rice, or steamed basmati rice.

Tips for the Best Dal Makhani

• Slow Cooking: Simmering the dal on low heat for a longer time enhances the flavors and gives it a rich, creamy texture.
• Butter and Cream: Generously use butter and cream to achieve the authentic taste and richness of Dal Makhani.
• Spices: Use minimal spices to allow the natural flavors of the lentils and beans to shine.
• Consistency: Adjust the consistency by adding water if the dal becomes too thick during cooking.

Nutritional Benefits

Dal Makhani is a nutritious dish, rich in protein and fiber from the lentils and kidney beans. The addition of butter and cream provides essential fats, making it a wholesome meal when enjoyed in moderation.