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Indian

Dal Makhani

Dal Makhani is a beloved North Indian dish celebrated for its rich and velvety texture, making it a perfect comfort food for a cozy dinner or special occasion. The combination of slow-cooked black lentils and kidney beans simmered with butter, cream, and aromatic spices creates a deeply flavorful and indulgent experience that drapes your palate in a warm embrace.

Originating from the Punjab region, Dal Makhani has gained worldwide popularity for its luxurious taste and hearty appeal. Its name translates to 'buttery lentils,' a nod to the generous use of butter and cream that give it an irresistible richness. Whether served at festive celebrations or a family gathering, this dish's inviting aroma and comforting flavors make it a timeless classic in Indian cuisine.

Prep time: 15 minCook time: 105 minTotal time: 120 minCalories: 350 kcal

Dal Makhani.jpg by SpaceRocket is licensed under CC BY-SA 2.0

Ingredients

  • 1 cup whole black lentils (sabut urad dal)
  • 1/4 cup kidney beans (rajma)
  • 4 cups water
  • 2 tbsp ghee or butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. Rinse the black lentils and kidney beans thoroughly, then soak in water for at least 4 hours or overnight.
  2. Drain and transfer the soaked lentils and beans to a large pot. Add 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 1.5 hours until the lentils and beans are soft.
  3. In a separate pan, heat ghee or butter over medium heat. Add cumin seeds and sauté until fragrant.
  4. Add the chopped onions and cook until golden brown, about 5-7 minutes.
  5. Stir in garlic and ginger, cooking for another minute.
  6. Add the pureed tomatoes, turmeric, red chili powder, and garam masala. Cook until the oil starts to separate from the masala, about 10 minutes.
  7. Pour the cooked lentils and beans into the spice mixture, stirring well. Simmer uncovered on low heat for 30-40 minutes, stirring occasionally. Mash some of the beans with the back of a spoon for a creamier texture if desired.
  8. Stir in the heavy cream and cook for an additional 5 minutes until heated through.
  9. Add salt to taste and garnish with fresh cilantro leaves before serving.