Classic Dal Makhani
Traditional dish · Indian
A rich and creamy lentil dish made with whole black lentils and kidney beans, slow-cooked with butter, cream, tomatoes, and aromatic spices. This is the quintessential Dal Makhani, a staple in North Indian cuisine.
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Ingredients
- Whole black lentils (Urad Dal)1 cup
- Kidney beans (Rajma)1/4 cup
- Onion1 large, finely chopped
- Tomatoes2 cups, pureed
- Ginger-garlic paste2 tbsp
- Green chilies2-3, slit
- Butter4 tbsp
- Ghee2 tbsp
- Heavy cream1/2 cup
- Garam masala1 tsp
- Red chili powder1 tsp
- Coriander powder1 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
Steps
- 1
Soak whole black lentils and kidney beans overnight or for at least 8 hours. Drain and rinse.
- 2
Pressure cook the soaked lentils and beans with 4 cups of water and a pinch of salt until very tender (about 15-20 whistles or 45 minutes after the first whistle). Mash some of the lentils against the side of the cooker to thicken.
- 3
In a separate pan, heat butter and ghee. Add chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and green chilies, sauté for a minute until fragrant.
- 5
Add pureed tomatoes, red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the oil separates from the masala.
- 6
Pour the cooked lentils and beans along with their cooking liquid into the masala. Mix well.
- 7
Add water as needed to reach desired consistency. Simmer on low heat for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- 8
Stir in heavy cream and cook for another 5 minutes. Adjust salt.
- 9
Garnish with fresh cilantro and serve hot.
