Dal Makhani
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Soaking Time
8 hrs
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Total Time
9 hrs 15 mins
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Servings
4 servings
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Calories
272 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Dal Makhani
Description
This Dal Makhani recipe uses soaked whole black gram lentils (urad dal) and red kidney beans cooked slowly with a paste of ginger, garlic, and soaked dried red chilies, along with turmeric. The dal is simmered until tender and partially mashed, creating a creamy base. Separately, onions are sautéed until browned, then combined with the remaining ginger-garlic-chili paste, ground coriander, garam masala, cumin seeds, and chili powder to build a fragrant spice foundation.
The tomato sauce is combined with the cooked dal and spice mixture, then simmered further to blend flavors and thicken the sauce. Butter is added for richness, and heavy cream may be stirred in for extra smoothness. The dish develops a complex, mildly spicy, and smoky flavor, with a hearty and smooth texture.
Dal Makhani pairs well with basmati rice or Indian breads like naan and is a staple of North Indian cuisine. It yields generous portions and benefits from resting or reheating to deepen the taste. The recipe notes suggest how to store, reheat, and modify using canned beans, as well as tips on spices and tomato sauce selection to maintain consistency.
Ingredients
- ½ cup urad dal whole black gram
- 2 tablespoons red kidney beans dry
- 2 dry red chili stems removed, Indian
- 1- inch ginger peeled and roughly chopped, fresh, piece
- 6 cloves garlic
- 3 cups plus 2 tablespoons water
- ½ teaspoon Turmeric ground
- 1 tablespoon vegetable oil or ghee
- 1 onion finely chopped, medium
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds or ground cumin
- ½ teaspoon red chili powder Indian
- 1 cup tomato sauce tomato puree, canned
- 2 tablespoons butter
- kosher salt
- 2 tablespoons heavy cream (optional)
Instructions
- Soak both the dals (urad dal and kidney beans) in plenty of cold water for 8 hours or overnight. Rinse well and drain.
- Soak the dry red chilies in hot water for 15 minutes and then drain well. Add the reconstituted chilies, ginger, garlic, and 2 tablespoons water to a small food processor and puree until it forms a smooth paste. (Add a little extra water if needed to get the mixture moving).
- To a medium-large pot add the soaked dals, the remaining 3 cups water, half of the ginger-garlic-chili paste, and the ground turmeric. Bring to a boil over high heat. Reduce the heat to low, and simmer covered for 35 to 45 minutes until the dal is tender. Mash it a little with the back of a spoon, and set aside.
- Meanwhile during the last 15 or so minutes of the dal cooking, heat the oil over medium heat in a large sauté pan or skillet. Add the onions and sauté until they start browning, about 10 to 15 minutes. Add the remaining ginger-garlic-chili paste and sauté for another minute. Then add the ground coriander, garam masala, cumin, and chili powder, stirring for a few seconds. Then add the tomato sauce and butter, and cook until the butter melts and the sauce becomes incredibly fragrant, a few minutes more.
- Immediately add this mixture to the pot with the dal and its liquid. Season with salt (but not too much as it will reduce) and bring to a boil, then lower heat and simmer uncovered for another 15 to 20 minutes, stirring occasionally, until the mixture thickens and the flavors infuse. Taste and adjust seasoning if necessary. Stir in the heavy cream, if desired, and cook for another 3 minutes. Serve hot with any Indian bread or rice.
Notes
- Store leftover Dal Makhani in a sealed container in the fridge for up to 4-5 days; reheat gently on the stovetop or microwave, adding water to adjust consistency if thickened.
- Freeze leftovers for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
- If using canned kidney beans, drain and rinse about three times the cooked quantity and add them when combining the dal with the tomato-spice mixture in step 4.
- Substitute Indian dried red chilies and chili powder with cayenne pepper cautiously, as spice heat levels may differ.
- Use canned tomato sauce for consistent results; homemade pureed tomatoes may require longer cooking or adding tomato paste to thicken.
- The recipe is adapted from Padhu’s Kitchen, reflecting authentic seasoning proportions and techniques.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 619mg | 26% |
| Potassium | 677mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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