Description
Creamy and buttery Dal Makhani made with black lentils, kidney beans, butter, and cream—slow-cooked to perfection for a rich Indian flavor.
Ingredients
3/4 cup whole black lentils (urad dal sabut)
1/4 cup red kidney beans (rajma)
1 tsp salt
3.5 cups water
1 tbsp ghee
3 tbsp butter (preferably Amul)
1 medium onion, grated
2 tsp ginger garlic paste
1/2 cup tomato puree
1/2 tsp Kashmiri red chili powder
1/4 tsp garam masala
1/2 tsp salt
1/2 tsp sugar
1/4 cup cream
1.5 cups water
Piece of charcoal (optional, for smoky flavor)
Instructions
1. Soak black lentils and kidney beans overnight in 3 cups of water.
2. Drain and pressure cook with salt and 3.5 cups water for 15-20 whistles.
3. Mash slightly and let simmer while preparing the masala.
4. In a pan, melt butter and ghee. Add grated onion and cook until golden brown.
5. Add ginger-garlic paste and cook 1-2 minutes.
6. Stir in tomato puree, cook until oil separates.
7. Add cooked dal, chili powder, garam masala, salt, and water. Simmer 45 minutes on low heat.
8. Add sugar, remaining butter, and cream. Stir well.
9. For smoky flavor, place a hot charcoal piece on a trivet in the dal, drizzle ghee, and cover for 2 minutes.
10. Garnish with cream and butter before serving.
Notes
Simmering longer makes Dal Makhani creamier.
Adjust spice levels to your taste.
Vegan option: use cashew cream and plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 293
- Sugar: 2g
- Sodium: 793mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 58mg