Description
Creamy & buttery Dal Makhani is one of India’s most special and popular dal. Black lentils are cooked with lot of butter and cream making it a special dish. Best enjoyed with naan!
Ingredients
Scale
- 3/4 cup urad dal sabut (whole black lentil) (165 grams)
- 1/4 cup rajma (red kidney beans) (60 grams)
- 1 teaspoon salt
- 3.5 cups water (28 oz)
- 1 tablespoon ghee
- 3 tablespoons butter (divided)
- 1 medium white onion (115 grams, finely grated)
- 2 teaspoons ginger garlic paste
- 1/2 cup tomato puree
- 1/2 teaspoon kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1.5 cups water (12 oz, as needed)
- 1/2 teaspoon sugar
- 1/4 cup cream (60 ml)
- butter (for serving)
- piece of charcoal (optional)
Instructions
- Step 1: Wash and rinse urad dal and rajma in a large bowl and soak in 3 cups water overnight.
- Step 2: Drain the soak water and transfer lentils to a pressure cooker with 1 teaspoon salt and 3.5 cups water.
- Step 3: Pressure cook on high-medium heat for 10 whistles, then lower heat to low-medium and cook for another 10 minutes.
- Step 4: Let the pressure release naturally until the dal and rajma are completely cooked and mashable.
- Step 5: Mash some of the dal and rajma using a potato masher and let it simmer on the lowest heat.
- Step 6: Heat 2 tablespoons butter and 1 tablespoon ghee in a large pot on medium heat.
- Step 7: Add finely grated onion and cook for 6 to 7 minutes or until light golden brown.
- Step 8: Add ginger garlic paste and cook for 1 to 2 minutes.
- Step 9: Add tomato puree and cook for 2 minutes or until oil starts oozing from the sides.
- Step 10: Stir in the boiled dal, garam masala, kashmiri red chili powder, and salt.
- Step 11: Add 1/2 cup water, stir, and simmer on low heat uncovered for around 45 minutes, adding water as needed (total 1.5 cups).
- Step 12: Stir in sugar after the simmering process.
- Step 13: Add the remaining 1 tablespoon butter and 1/4 cup cream and mix well.
- Step 14: Simmer for 10 more minutes on low heat.
- Step 15: (Optional) For smokey flavor, place a steel bowl on a trivet inside the dal, put a red hot charcoal piece in the bowl, pour 1 tablespoon melted ghee over it, and cover with a lid for 2 minutes before removing the bowl.
- Step 16: Garnish with more cream and serve with a pat of butter.
Notes
You may use 1 cup urad dal only if kidney beans are unavailable. If using fresh tomatoes instead of puree, add 1 tablespoon of tomato paste for rich flavor. Simmering on low heat for at least 30 to 60 minutes is key for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Pressure Cooking and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 293 kcal
- Sugar: 2 g
- Sodium: 793 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 58 mg
Keywords: Dal Makhani, Indian Dal, Black Lentils, Creamy Dal, Restaurant Style Dal