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dal makhani

Dal Makhani

Abhipriya Raghav
A creamy and a flavorful dish made with whole black lentils, kidney beans and lots of butter.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1/2 cup whole black lentil / sabut urad dal
  • 1/4 cup red kidney beans / rajma
  • 4-5 cloves garlic, cut lengthwise
  • 1/2 tsp red chili powder
  • 2 black cardamoms
  • 2+2 tbsp butter
  • 1 tbsp oil / ghee
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 2-3 green chilies, slit
  • 1 tbsp ginger-garlic-green chili paste
  • 1 medium-sized onion, finely chopped
  • 1 inch ginger, julienned
  • 2 medium-sized tomatoes, pureed
  • 1/2 tsp kashmiri chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • salt, as per taste
  • 1 tsp crushed kasuri methi
  • handful of chopped coriander leaves
  • 1/4 cup fresh cream

Instructions
 

  • Wash and soak the sabut urad dal and the rajma in enough water for atleast 6-8 hours or overnight.
    dal makhani
  • Discard the water and transfer the soaked dal to a pressure cooker along with garlic, black cardamom and red chili powder.
    dal makhani
  • Add enough water and pressure cook the dal on a medium flame for 5 whistles or until the dal is completely cooked.
    dal makhani
  • Let the pressure release naturally. Open the cooker and mash some of the dal with the back of the ladle or using a masher.
    dal makhani
  • Add oil or ghee along with 2 tbsp butter to a kadai on medium flame
    dal makhani
  • Add the bay leaves and the cumin seeds. Let it splutter.
    dal makhani
  • Add the ginger-garlic-green chili paste and the slit green chilies and saute until raw smell disappears.
    dal makhani
  • Add the chopped onion and saute until they turn translucent.
    dal makhani
  • Add the ginger and the tomato puree along with a pinch of salt. Cook until oil separates.
    dal makhani
  • Add all the spice powders (kashmiri chili powder, coriander powder, cumin powder and garam masala). Mix and cook the masala well.
    dal makhani
  • Add the mashed dal to the kadai.
    dal makhani
  • Add 2 cup water and mix until well combined. Let it come to a boil.
    dal makhani
  • When the curry boils, add the crushed kasuri methi.
    dal makhani
  • Add the cream and mix.
    dal makhani
  • Add chopped coriander leaves and let it simmer for 45 minutes on low heat.
    dal makhani
  • To get the smokey flavor, the dungar method can be done. Serve dal makhani hot with naan, phulkas or jeera rice.
    dal makhani

Notes

  • Soak the sabut urad dal and rajma for a minimum of 6-7 hours.
  • Pressure cook the dal until they turn soft.
  • Butter can be replaced with oil or ghee. In that case, the flavor changes slightly.
  • Add spice powders according to your taste.
  • While the dal is simmering, stir it often to ensure that the curry doesn't stick to the bottom of the kadai.
  • The dungar method is optional but is preferred if you want the smokey flavor.
  • To get the original flavor let the curry simmer on low heat for atleast 30-45 minutes.
Keyword dal, indian, kidney beans, Lockdown Series, makhani, north Indian, rajma, sabut urad dal, whole black lentils