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Dal Makhani Recipe

Make this Dal makhani with whole urad dal/mungo beans/black lentils or with split black lentil.

Prep Time
10 mins
Cook Time
10 mins
Soaking Time
8 hrs
Total Time
9 hrs
Servings: 4 servings
Calories: 291 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup Black Urad Dal Lentils dried
  • ½ cup Kidney Beans dried or canned, *see Notes
  • 2 Tablespoon clarified butter or unsalted Butter
  • 1 bay leaf
  • 1 green chili pepper slit lengthwise
  • 1 onion sliced
  • 1 Tablespoon Ginger + Garlic *see Notes
  • ½ Teaspoon Cumin Seeds Ground ground
  • 1 Teaspoon Coriander Seeds Whole ground
  • ½ Teaspoon Cayenne Pepper Ground ground
  • 1 Teaspoon garam masala
  • 1 tomato diced
  • 1 cup broth vegetable
  • 1 Tablespoon tomato sauce
  • salt to taste
  • 1-2 Tablespoon table cream
  • Cilantro Fresh aka Coriander leaves, chopped, optional

Instructions

    Cup of Yum
  1. Cover lentils and beans with water. Soak overnight or for about 8 hours in water.
  2. Cook lentils and beans soft. Use a pressure cooker to save time and energy.
  3. Heat up a shallow pan with the clarified butter, and add in the bay leaf and slit green chili halves. Stir fry for a minute so that the aroma develop.
  4. Stir in onion slices and saute over medium heat.
  5. Lower heat and stir in ginger and garlic, Add spices: cumin, coriander, chili and garam masala and stir cook for a minute over low fire.
  6. Stir in diced tomato and sautee soft over medium heat.
  7. Throw in cooked beans, tomato sauce and vegetable broth. Mix well.
  8. Cover dish and cook for about 15 minutes so that flavors develop. Stir occasionally because beans can stick at the bottom of the pan.
  9. When it is cooked, and just before serving, add 1-2 tablespoons of liquid cream to the dish.
  10. Garnish with chopped fresh cilantro (coriander leaves)

Notes

  • Split lentils (instead of whole lentils) require less soaking and cooking time.
  • Use a pressure cooker to cook lentils and beans soft.
  • Canned kidney beans don't need soaking and cooking.
  • Split lentils (instead of whole lentils) require less soaking and cooking time.
  • Use fresh ginger and garlic finely chopped (ration 1:2) or use ginger and garlic in paste form
  • Use a pressure cooker to cook lentils and beans soft.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 37g (12%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 24mg (8%) Sodium 313mg (13%) Potassium 243mg (7%) Fiber 14g (56%) Sugar 3g (6%) Vitamin A 600IU (12%) Vitamin C 10.8mg (12%) Calcium 49mg (5%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 37g 12%
Protein 15g 30%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 313mg 13%
Potassium 243mg 5%
Fiber 14g 56%
Sugar 3g 6%
Vitamin A 600IU 12%
Vitamin C 10.8mg 12%
Calcium 49mg 5%
Iron 4.9mg 27%

* Percent Daily Values are based on a 2,000 calorie diet.