Dal Makhani Recipe
User Reviews
5
Dal Makhani Recipe
Description
Dal Makhani combines soaked whole black urad dal and red kidney beans slowly cooked with a tempered blend of aromatic spices, tomato puree, and butter. The method includes simmering lentils and beans partially first, then finishing with sautéed aromatics including garlic, ginger, chilies, and ground spices such as cumin, chili powder, turmeric, and garam masala. A tied spice bag with cloves, cardamom pods, and cinnamon infuses extra fragrance during the simmering.
The dish finishes with heavy cream stirred in for a creamy texture and optional smoky depth from liquid smoke. This results in a thick, richly flavored lentil dish with soft beans and a balanced spice profile. It is best served hot, garnished with cilantro, butter, and a drizzle of cream to enhance the comforting mouthfeel and appeal.
Dal Makhani pairs well with basmati rice, naan, or roti. Its methodical simmering ensures tender beans and concentrated flavors. When blended lightly with an immersion blender, it smooths slightly while retaining texture. This rich lentil curry is fitting for a hearty meal or celebratory dishes.
Ingredients
- 1 cup black lentils urud dal, dried whole
- ½ cup red kidney beans rajma, dried
Spice Bag
- 2 clove whole
- 3 green cardamom pods
- 3 inch cinnamon stick break in half
Cooking
- 2 tbsp butter
- 1 red onion medium
- 2 serrano chile sliced thin
- 2 tsp ginger paste
- 3 garlic minced, cloves
- 1 tsp cumin ground
- 1 ½ tsp kosher salt
- 1 tsp red chili powder
- ½ tsp Turmeric
- ½ tsp garam masala
- 14.5 oz tomato or 2 cups finely chopped, pureed
- ½ cup heavy cream
- ¼ tsp liquid smoke (optional)
Garnish
- cilantro chopped
- cream drizzle of
- butter
Instructions
- Pick through the dried lentils and kidney beans, removing any debris. Cover with water by 1 inch and soak overnight.
- Cut onion in half. Keep one half intact and chop other half. Tie the cloves, cardamom pods and cinnamon stick in a piece of cheesecloth with kitchen twine, set aide.
- Rinse soaked lentils and kidney beans. Transfer to a large stock pot or Dutch oven and cover with water by 1 inch. Add half of the onion and bring to a boil, cover and cook on high for 10 minutes. Lower heat to simmer and cook covered for another 20 minutes. Remove and discard cooked onion half and drain lentils, set aside.
- To the stock pot or Dutch oven add butter and sauté the chopped onion for 2 minutes. Add the chiles, ginger paste, garlic, cumin, salt, red chili powder, turmeric, garam masala and sauté for 3 minutes.
- Stir in the pureed tomatoes, tied spice bag, 4 cups water and the par-cooked lentils and kidney beans. Cover and simmer on low for 45 minutes.
- Carefully remove spice bag and discard. Either use an immersion blender and pulse several times or transfer half to a blender and puree. Pour back into stock pot or Dutch and stir (See Note 1). Simmer for 10 more minutes. The soup becomes creamier as it simmers, almost a velvety consistency. Add more water as needed for desired consistency. Add the cream and liquid smoke (this is optional, but the flavor is great). Stir to incorporate in the lentils and season to taste.
- Serve this garnished with a drizzle of cream, dab of butter, chopped cilantro and lots of dosa, naan, roti, flatbread, pitas or whatever bread you like.
Notes
- Use an immersion blender briefly if you prefer a creamier texture while keeping some lentil chunks.
- Overnight soaking of lentils and kidney beans ensures even cooking and tenderness.
- The tied spice bag can be removed before serving to avoid biting into whole spices.
- Adjust salt and chili levels after cooking to suit your taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 471mg | 20% |
| Potassium | 313mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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