Dal Makhani is a rich, creamy, and flavorful North Indian dish made from whole black lentils (urad dal) and kidney beans (rajma). Known for its signature buttery texture and deep, spiced flavor, it's a popular choice for special occasions or a comforting meal. Traditionally slow-cooked for hours, Dal Makhani is...
Ingredients
- 1cupwhole black lentils (urad dal)
- 1/4cupkidney beans (rajma)
- 4cupswater
- 2piecemedium onions, finely chopped
- 2piecemedium tomatoes, finely chopped or puréed
- 1tbspginger-garlic paste
- 2piecegreen chilies, slit
- 1tspcumin seeds
- 2tspred chili powder
- 1tspgaram masala
- 1tspturmeric powder
- 1tspcumin powder
- 1tspcoriander powder
- 1piecebay leaf
- 1/2cupfresh cream
- 2tbspbutter
- 2tbspoil
- 1tspsalt
- 1pinchturmeric
- 1bundlefresh cilantro leaves for garnish
How to make Dal Makhani
Soak the urad dal and rajma in water overnight or for at least 8 hours. Drain the water and rinse them well.
Add the soaked dal and rajma to a pressure cooker with water, salt, and a pinch of turmeric. Cook for 7-8 whistles or until they become soft and tender. If using a pot, it may take 1-1.5 hours to cook fully.
Heat oil and butter in a large pan. Add cumin seeds and bay leaf, and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown.
Add the ginger-garlic paste and slit green chilies, sauté for a minute until fragrant. Stir in the red chili powder, cumin powder, coriander powder, and garam masala. Cook for another minute.
Add chopped tomatoes or tomato purée, and cook until the tomatoes soften and oil starts to separate from the masala.
Add the cooked dal and rajma to the pan along with the water they were cooked in. Mix everything well and let it simmer on low heat for about 30-40 minutes, stirring occasionally. You can add more water if the consistency is too thick.
Stir in the fresh cream and a little more butter for richness. Let it cook on low heat for another 10 minutes until everything blends well.
Once done, garnish with fresh cilantro leaves and a swirl of cream. Serve hot with naan, roti, or basmati rice.
Tips & Tricks
The longer you cook Dal Makhani, the better the flavors develop. If possible, cook it for an hour on low heat for that authentic restaurant-style flavor.
Soak the lentils and beans overnight to ensure they cook evenly and quickly.
For a smoky, tandoori flavor, use the 'dhungar' method. Place a small piece of hot charcoal in a bowl, put it in the center of the dal, and pour some ghee over it. Cover immediately and let the dal absorb the smoke for 2 minutes.
Use cream and butter generously for a rich texture, but you can reduce the amount for a lighter version without compromising too much on taste.
Modify the amount of green chilies and red chili powder based on your heat tolerance.
FAQS
How do I cook Dal Makhani in a pressure cooker for the best results?
To cook Dal Makhani in a pressure cooker, soak 1 cup of whole black lentils (urad dal) and 0.25 cup of kidney beans (rajma) overnight. Drain and rinse them, then add to the pressure cooker with 4 cups of water, 1 tsp of salt, and a pinch of turmeric. Cook for 7-8 whistles or until soft. This method significantly reduces cooking time while ensuring the lentils are tender and flavorful.
What are some suitable substitutions for ingredients in Dal Makhani?
If you don't have whole black lentils (urad dal), you can use split black lentils (black gram) as a substitute. For kidney beans (rajma), pinto beans or black beans can work in a pinch. If you're looking for a dairy-free option, replace fresh cream with coconut cream or cashew cream for a similar richness without the dairy.
How can I store leftover Dal Makhani and how long will it last?
Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened. For longer storage, you can freeze it for up to 3 months; just make sure to let it cool completely before freezing.
What are the best side dishes to serve with Dal Makhani?
Dal Makhani pairs wonderfully with naan, roti, or basmati rice. You can also serve it alongside a fresh salad, pickles, or a side of raita to balance the richness of the dish. For a complete meal, consider adding a vegetable curry or paneer dish to the table.
Is Dal Makhani suitable for a vegan diet?
Traditional Dal Makhani contains dairy ingredients like butter and cream, making it unsuitable for a vegan diet. However, you can easily make it vegan by substituting the butter with vegetable oil or vegan butter and using coconut cream or cashew cream instead of fresh cream. This way, you can enjoy the rich flavors without compromising your dietary preferences.
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