Recipe for Dal Makhani

Dal Makhani would probably be one of the most famous recipes from India. In this recipe, lentils and kidney beans are slow-cooked till they become rich and creamy. Unlike many other Indian dishes, very few spices are used in this dish. The deliciousness comes from the slow-cooking process and the addition of butter and cream, making it a popular dish served at parties, weddings, and get together. A simpler and quick version can also be made( Check out the recipe for Kaali Dal); however, the time and effort put into making this dal is totally worth it.

So, let us start with the recipe:

Ingredients needed for making the Dal:

• 1 cup Urad Dal ( Black Gram with Skin); soaked overnight
• ¼ cup Rajma ( Kidney beans); soaked overnight
• 2 tbsp Ghee
• 2-3 Green Cardamoms
• 1 Bay leaf
• 3-4 Cloves
• 3-4 Green Chillies
• 1 tsp Cumin Seeds
• 1 Medium Sized Onion; finely chopped
• 1 tbsp Ginger; finely chopped
• 1 tbsp Garlic; finely chopped
• 2 Medium-sized Tomatoes; ground to a paste
• ¾ tsp Turmeric Powder
• 1 tbsp Fresh Coriander leaves; finely chopped
• Water; to soak and cook the lentils and to adjust the consistency of the gravy
• Salt; as per taste

Ingredients needed for Tempering:

• ½ tbsp Ghee
• ½ tbsp Butter
• 2-3 Green Chillies
• 1½ tbsp Kasuri Methi ( Dry Fenugreek Leaves)
• ½ tsp Kashmiri Red Chili Powder

Ingredients for Garnishing:

• 1 tbsp Fresh Coriander Leaves; finely chopped
• Butter
• Fresh Cream

Method for making Dal Makhani: 

• Transfer the soaked lentils and kidney beans to a pressure cooker. Add 5 cups of water and cook.
  
  
  
• In a cooking pot, heat ghee. Add cardamom, cloves and bay leaves. Saute for about 30 seconds on low heat.
  
  
  
• Add cumin seeds and green chillies.
  
  
  
• Now add chopped onions, ginger and garlic. Fry on low to medium heat till the onions become translucent.
  
  
  
• Now add tomato paste. Add turmeric powder and salt. Lower the heat, cover with a lid and cook for about 3 minutes.
  
  
  
• Now add the cooked lentils and kidney beans. On low heat, cook for 30 minutes, occasionally stirring it so that it doesn’t stick to the base of the pot.
  
  
  
• Add Coriander leaves.
  
  
  
• In a pan, heat butter and ghee. On low heat, fry Green Chillies, Kasuri Methi ( dry fenugreek leaves) and red chilli powder.
  
  
  
• Add this to the cooked lentils. Boil the lentils for another 10-15 minutes on low heat. Stir from time to time.
  
  
  
• While serving, garnish it with fresh coriander leaves. Drizzle some melted butter and fresh cream. Serve hot with rice or roti.
  
  

Check out other recipes from my kitchen here.

Follow me on:

• Facebook
• Instagram
• Twitter

Here is the recipe in printable format: