Servings
Font
Back
5.0 from 15 votes

Dal Makhani

Experience the rich, creamy decadence of Dal Makhani, a traditional Indian dish that combines the wholesome goodness of black lentils and kidney beans. A delight for vegetarians and spice lovers alike, this recipe is a culinary journey worth embarking on.

Prep Time
10 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 10 mins
Servings: 4
Calories: 157 kcal
Course: Main Course , Dinner
Cuisine: Indian , Pakistani

Ingredients

  • 200 g lentils Whole Black
  • 50 g Kidney Beans Rajma
  • 1 litre water
  • 2 tbsp ghee Butter
  • 2 onions Finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tomatoes 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 double cream
  • Coriander

Instructions

    Cup of Yum
  1. Allow the black lentils and kidney beans to soak in water overnight.
  2. Once soaked, add them along with water to a pressure cooker and cook on high heat for 15 minutes or until fully cooked.
  3. In a separate pan, heat ghee and sauté finely chopped onions until golden brown.
  4. Add ginger paste and garlic paste to the pan and cook on medium heat for 2 minutes.
  5. Mix in finely chopped tomatoes and green chilies, and cook for 5 minutes or until the tomatoes are soft.
  6. To the same pan, add salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala, and cook for 2 minutes.
  7. Add the cooked lentils and kidney beans to the mixture.
  8. Simmer the mixture on low heat for 20 minutes while stirring occasionally.
  9. Stir in fresh cream and cook for an additional 2 minutes.
  10. Finally, garnish with coriander leaves and serve hot with rice or naan bread.

Notes

  • To enhance the flavour, add a little kasuri methi while cooking.
  • For a vegan version, substitute ghee with oil or vegan butter and the cream with coconut milk.
  • Adjust the quantity of fresh cream according to your taste preference.
  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
  • To enhance the flavour, add a little kasuri methi while cooking.
  • For a vegan version, substitute ghee with oil or vegan butter and the cream with coconut milk.
  • Adjust the quantity of fresh cream according to your taste preference.

Nutrition Information

Calories 157kcal (8%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 28mg (9%) Sodium 613mg (26%) Potassium 337mg (10%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 779IU (16%) Vitamin C 14mg (16%) Vitamin D 0.1µg Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 157

% 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.