Dal Makhani Recipe
Article By: Prabhati
Dal Makhani is a classic North Indian dish renowned for its rich and creamy texture. Made primarily from black lentils (urad dal) and kidney beans (rajma), it is simmered with butter, cream, and a blend of aromatic spices. Slow-cooked to perfection, this dish offers a comforting and indulgent experience, often served alongside rice or Indian breads like naan or roti. Learn the easy recipe .
Ingredients
- Black gram (urad dal): 1 cup
- Red Kidney Beans (Rajma) : 1/4 cup
- Onion : 1 big
- Tomatoes : 2 big ones
- Chilli: 2-3 raw
- Ginger-garlic: 1 tablespoon batter
- Cumin: 1 tsp
- Bay leaves: 1
- Green Cardamom : 2-3
- Cinnamon stick : 1 inch
- Cloves: 2 t
- Red Chilli Powder : 1 tsp
- Turmeric powder: 1/2 tsp
- Garam masala: 1 teaspoon
- Panch Phodan : 1 tsp Bengali (for a Bengali touch)
- Fresh cream : 1/2 cup
- Butter: 3 tbsp
- Salt : As per quantity
- Fresh coriander leaves : As per quantity (for garnish)
Method
- First soak black gram (urad dal) and kidney beans in enough water for at least 6-8 hours or overnight. Rinse again when the water drains.
- Then put the soaked dal and beans in a pressure cooker with 4 cups of water, a pinch of salt and turmeric powder. Pressure cook on medium heat for about 15-20 minutes until the dal is soft or cooked well.
- Heat 2 tbsp butter in a large pan. Add cumin, bay leaf, cardamom, cinnamon stick and cloves to it. Fry them. Add the finely chopped onions and green chillies. Fry the onions until golden brown.
- Next add the ginger-garlic paste and continue to cook for another 2 minutes until the raw smell disappears.
- Add tomatoes and cook till the oil separates from the spices.
- Add red chilli powder and garam masala to the masala and mix well. Add the dal and peas to the masala and mix well.
You can adjust by adding water if necessary. But the dal should be thick not too dry. - Simmer on low heat for about 30-40 minutes and stir occasionally to prevent sticking. Then add fresh cream and mix well and add 1 tablespoon of butter, the butter will melt in the dal.
- If you want to use Panch Phodan, lightly fry it in a separate pan with a little butter and add it to the dal. Cook for another 10 minutes. Garnish with chopped fresh coriander leaves.
Conclusion
A relatively modern variation of traditional lentil, it is made with urad dal (black lentil) and other pulses. Dal Makhani Recipe is a dish originating from the Punjab region. But it is not the Punjabi recipe that Bengalis like. The taste of this recipe is truly unique. It can usually be eaten with any naan, chola batur, roti or steamed rice. Eating dal makhani helps you meet your daily protein requirements, especially if you are a vegetarian. Needless to say. Fiber-rich whole black lentils and red kidney beans are rich in fiber and are essential for maintaining good health. Fiber helps regulate bowel movements and prevents constipation.
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