Dal Makhani Recipe
Dal Makhani Recipe: Step-by-Step Guide to a Creamy, Flavorful Dish
Dal Makhani, a creamy and rich lentil dish, is a star in Indian cuisine. Made with black lentils and kidney beans, slow-cooked to perfection with butter and cream, it’s comfort food at its finest. Here’s a step-by-step guide to help you make this delicious dish at home
Part 1: Ingredients for Dal Makhani
Before we dive into the cooking process, gather the following ingredients:
For the Dal:
1 cup whole black lentils (urad dal)
1/4 cup red kidney beans (rajma)
4 cups water (for pressure cooking)
1 tablespoon salt
For the Tempering (Tadka):
2 tablespoons butter or ghee
1 tablespoon oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon garam masala
1 tablespoon kasuri methi (dried fenugreek leaves)
Salt to taste
For the Creamy Finish:
1/2 cup fresh cream
1/4 cup butter (optional for extra richness)
Part 2: Preparing the Lentils
Step 1: Soak the Lentils
Soak the black lentils and kidney beans in water overnight or for at least 8 hours. This ensures they cook faster and more evenly.
Step 2: Cook the Lentils
Drain the soaked lentils and kidney beans, then transfer them to a pressure cooker.
Add 4 cups of water and 1 tablespoon of salt.
Pressure cook on medium heat for about 15-20 minutes (or 6-7 whistles), until the lentils and beans are soft and mushy.
Once done, set the cooked dal aside.
Part 3: Making the Tadka (Tempering)
Step 3: Sauté the Aromatics
Heat 2 tablespoons of butter and 1 tablespoon of oil in a large pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Step 4: Add the Tomatoes and Spices
Stir in the ginger-garlic paste and green chilies, and cook for 1 minute.
Add pureed tomatoes and cook until the oil begins to separate from the mixture.
Add the red chili powder, turmeric, garam masala, and salt. Cook for a few more minutes until the spices are well-blended.
Part 4: Combining the Dal and Tadka
Step 5: Mix the Dal with the Tadka
Add the cooked lentils and kidney beans to the pan with the tadka.
Stir everything together, allowing the flavors to combine.
Step 6: Simmer the Dal
Add 1-2 cups of water to adjust the consistency of the dal.
Let it simmer on low heat for about 30-40 minutes, stirring occasionally. The longer you let it cook, the better the flavors will develop.
Crush kasuri methi between your palms and add it to the dal for a boost of earthy flavor.
Part 5: Finishing Touches
Step 7: Add Cream and Butter
As the dal simmers, stir in fresh cream to give it that signature creamy texture.
If you want it extra rich, you can also add an additional 1/4 cup of butter.
Step 8: Final Simmer
Continue simmering the dal on low heat for another 10-15 minutes, allowing the cream and butter to fully incorporate.
Part 6: Serving the Dal Makhani
Step 9: Garnish and Serve
Garnish with a drizzle of fresh cream and a sprinkle of coriander leaves.
Serve hot with naan, paratha, or jeera rice.
Cooking Tips for the Perfect Dal Makhani:
Slow Cooking is Key: Dal Makhani tastes best when simmered slowly. If you have time, let it cook on low heat for 1-2 hours for a deeper, more complex flavor.
Use Ghee or Butter Generously: Don’t skimp on the butter or ghee—it’s essential for that creamy, indulgent taste.
Make it a Day Ahead: Like many curries, Dal Makhani tastes even better the next day, as the flavors have more time to meld together.