Dal Makhani
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 10 mins
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Servings
4
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Calories
157 kcal
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Course
Main Course, Dinner
Dal Makhani
Description
This classic Dal Makhani begins by soaking whole black lentils and kidney beans overnight to soften them for cooking. The lentils and beans are pressure-cooked until tender, then combined with a spiced tomato and chili sauté. Ghee is used as the cooking fat to develop deep flavor through the browned onions, garlic, and ginger base. The spice mix includes cumin, coriander, turmeric, chili powder, and garam masala, providing a layered aromatic profile. Simmering the cooked lentils with the spice mixture allows the flavors to meld and thicken the curry.
The addition of fresh cream creates a smooth, luscious texture and mellows the spices. Garnishing with fresh coriander adds a bright herbal note. The final dish yields a creamy, slightly spicy, and satisfying lentil curry with well-developed Indian spice flavors and a rich mouthfeel.
Dal Makhani pairs well with steamed rice or Indian flatbreads like naan, making it a staple main course. It is often served hot, accompanied by sides to balance its richness.
Cook with kasuri methi (dry fenugreek leaves) to heighten the traditional flavor. For a vegan adaptation, use oil or vegan butter instead of ghee and substitute cream with coconut milk. Adjust cream quantity according to taste preferences.
Ingredients
- 200 g lentils Whole Black
- 50 g Kidney Beans Rajma
- 1 litre water
- 2 tbsp ghee Butter
- 2 onion Finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tomato Finely chopped
- 2 green chilies Finely chopped
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 2 tbsp cream double
- Coriander
Instructions
- Allow the black lentils and kidney beans to soak in water overnight.
- Once soaked, add them along with water to a pressure cooker and cook on high heat for 15 minutes or until fully cooked.
- In a separate pan, heat ghee and sauté finely chopped onions until golden brown.
- Add ginger paste and garlic paste to the pan and cook on medium heat for 2 minutes.
- Mix in finely chopped tomatoes and green chilies, and cook for 5 minutes or until the tomatoes are soft.
- To the same pan, add salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala, and cook for 2 minutes.
- Add the cooked lentils and kidney beans to the mixture.
- Simmer the mixture on low heat for 20 minutes while stirring occasionally.
- Stir in fresh cream and cook for an additional 2 minutes.
- Finally, garnish with coriander leaves and serve hot with rice or naan bread.
Notes
- Add kasuri methi during cooking to deepen traditional flavors.
- Use oil or vegan butter instead of ghee and coconut milk for a vegan version.
- Adjust cream amount to suit your preferred richness.
- Nutritional info is approximate and provided as a courtesy only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 613mg | 26% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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