Dal Makhani Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Soaking Time
8 hrs
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Total Time
9 hrs
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Servings
4 servings
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Calories
291 kcal
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Course
Main Course
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Cuisine
Indian
Dal Makhani Recipe
Description
Dal Makhani Recipe focuses on simmering soaked black urad dal lentils and kidney beans until soft, then cooking them with clarified butter, onions, green chili, ginger, garlic, and grounded spices including cumin, coriander, cayenne pepper, and garam masala. The addition of diced tomato, tomato sauce, and vegetable broth creates a rich base that thickens during a gentle simmer. Just before serving, liquid cream is stirred in to add smoothness and mild richness. Fresh cilantro can be used as a garnish to add a bright contrast to the deep flavors.
The texture of this dish is creamy with tender lentils and beans combining in a spiced sauce. Cooking in stages ensures the flavors from spices to aromatics develop fully, giving the dish its character and mild heat balanced by tomato and cream. The clarified butter imparts a slight nuttiness that supports the overall warmth.
Dal Makhani is traditionally enjoyed with steamed rice or flatbreads, making it a filling vegetarian main or side dish. It fits well in a meal where rich, spiced legumes are desired to complement other mild or fresh vegetable dishes. Leftovers can be gently reheated, allowing flavors to meld further.
Ingredients
- 1 cup urad dal lentils dried, black
- 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 see Notes
- 1 Tablespoon garlic see Notes
- ½ Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground, whole
- ½ Teaspoon cayenne pepper 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 aka Coriander leaves, chopped, optional, fresh
Instructions
- Cover lentils and beans with water. Soak overnight or for about 8 hours in water.
- Cook lentils and beans soft. Use a pressure cooker to save time and energy.
- 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.
- Stir in onion slices and saute over medium heat.
- 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.
- Stir in diced tomato and sautee soft over medium heat.
- Throw in cooked beans, tomato sauce and vegetable broth. Mix well.
- Cover dish and cook for about 15 minutes so that flavors develop. Stir occasionally because beans can stick at the bottom of the pan.
- When it is cooked, and just before serving, add 1-2 tablespoons of liquid cream to the dish.
- Garnish with chopped fresh cilantro (coriander leaves)
Notes
- Split lentils cook faster than whole; soak lentils and beans for about 8 hours for best results.
- Use a pressure cooker to soften lentils and beans efficiently.
- If using canned kidney beans, soaking and cooking steps can be reduced or skipped.
- Fresh ginger and garlic can be finely chopped or substituted with paste forms for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 291 kcal
% 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.
User Reviews
Overall Rating
5
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