Dal Makhani
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This Dal Makhani is a rich and creamy North Indian favorite made with whole black lentils, kidney beans, butter, and cream simmered to perfection. If you love recipes indian, recipes vegetarian healthy, and comforting recipes for dinner, this homemade version delivers authentic flavor right from your kitchen. Save this classic for cozy food dinner nights or special gatherings.
Ingredients
Instructions
Wash the urad dal and rajma thoroughly until the water runs clear, then soak them in plenty of water for at least 8 hours or overnight.
Drain the soaked lentils and beans, add to a pressure cooker with 3.5 cups fresh water and 1 teaspoon salt, and cook for 6 to 7 whistles on medium heat. Let the pressure release naturally.
Heat ghee and 1 tablespoon butter in a heavy bottomed pot over medium heat. Add the grated onion and cook for 8 to 10 minutes until golden and aromatic.
Add ginger garlic paste and sauté for 2 minutes until the raw smell fades.
Stir in tomato puree, Kashmiri red chili powder, garam masala, and salt. Cook for 15 to 20 minutes until the masala thickens and releases oil.
Add the cooked lentils along with their cooking liquid to the pot and mix well. Bring to a boil, then reduce heat to low.
Simmer uncovered for 45 to 60 minutes, stirring every 10 minutes and gently mashing some lentils to create a creamy texture.
Stir in remaining butter, sugar, and cream. Continue to simmer for 15 minutes until rich and velvety.
Top with extra butter before serving and add charcoal smoke if desired for authentic flavor.
Nutrition
- Serving Size
- 1 cup
- Calories
- 285 calories
- Sugar Content
- 6g
- Sodium Content
- 680mg
- Fat Content
- 12g
- Saturated Fat Content
- 7g
- Unsaturated Fat Content
- 4g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 32g
- Fiber Content
- 12g
- Protein Content
- 14g
- Cholesterol Content
- 32mg
