Creamy Dal Makhani Recipe
Dal Makhani, a beloved dish in Indian cuisine, is a rich, creamy, and flavorful lentil-based stew that brings together black urad dal (whole black lentils) and rajma (kidney beans) in a delicate blend of spices. This North Indian dish is often served with warm rice or flatbreads and is perfect for a hearty, satisfying lunch. The key to a delicious Dal Makhani lies in slow cooking the lentils and kidney beans until they are incredibly soft, followed by simmering them in a spiced gravy enriched with butter and cream. Hereโs how to make this indulgent, protein-packed dish from scratch!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 1 cup |
| Rajma (Large Kidney Beans) | 1/2 cup |
| Fresh Cream (Full Fat) | 3 tablespoons |
| Butter | 4 tablespoons |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Water | 4 cups |
| Onion (Finely Chopped) | 1 large |
| Homemade Tomato Puree | 1/2 cup |
| Ginger (Grated) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/8 teaspoon |
| Black Cardamom (Badi Elaichi) | 1 pod |
| Cloves (Laung) | 2 whole |
| Green Chillies (Chopped) | 2 |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | As required |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 20g |
| Fiber | 10g |
| Sodium | 280mg |
| Cholesterol | 40mg |
Preparation Time:
| Time | 10 minutes |
Cooking Time:
| Time | 55 minutes |
Total Time:
| Time | 65 minutes |
Servings:
| Yield | 4 servings |
Instructions:
1. Prep the Dal and Rajma:
To start, rinse the black urad dal (whole) and rajma (kidney beans) thoroughly. Soak them together in plenty of water for at least 8 hours or overnight. Once soaked, drain the water and rinse them again 5 to 6 times to ensure the water runs clear, which will help eliminate excess starch.
2. Cook the Lentils and Kidney Beans:
In a pressure cooker, add the soaked dal and rajma, along with asafoetida (hing), turmeric powder, salt, and 4 cups of water. Throw in the black cardamom and cloves for aromatic flavor. Close the lid and cook on high heat for 2 to 3 whistles. Lower the heat and continue cooking for another 15 to 18 minutes, allowing the beans and lentils to soften completely. Once the pressure cooker cools down, open the lid and check if the lentils and beans are tender. You should be able to mash them easily with a spoon. If theyโre not soft enough, pressure cook for 2 more whistles and add warm water if needed.
3. Prepare the Spiced Gravy:
While the dal and rajma are cooking, heat a heavy-bottomed pan over medium heat. Add 3 tablespoons of butter to the pan. Once melted, add the cumin seeds and fry them until they turn golden brown. Add the finely chopped onions and sautรฉ for about 3 minutes or until they turn light golden in color.
Next, add the homemade tomato puree, chopped green chilies, and grated ginger. Stir and cook for 1 minute. Then, add the red chili powder, coriander powder, and a pinch of salt (or adjust to taste). Continue cooking until the oil starts separating from the mixture, which indicates that the spices have cooked thoroughly.
4. Combine the Cooked Lentils and Spices:
Once the lentils and beans are fully cooked, add them to the spiced tomato-onion mixture. Stir everything together and let it simmer on low heat for 12 to 15 minutes, allowing the flavors to meld. If the mixture becomes too thick during this process, add a little warm water to reach your desired consistency.
5. Finish with Cream and Butter:
Once the dal has simmered and absorbed the flavors, add garam masala, fresh cream, and 1 tablespoon of butter to the pan. Stir gently to combine. Cook for another 5 minutes on low heat, allowing the butter to melt and the cream to enrich the dal, giving it a smooth, velvety texture.
6. Garnish and Serve:
Once the dal is cooked and creamy, remove the pan from the heat. Garnish the Dal Makhani with a swirl of fresh cream and a dollop of butter for extra richness. Serve hot with jeera rice (cumin rice) and tawa parathas (griddle flatbreads) for an authentic and satisfying meal.
Tips for Perfect Dal Makhani:
- Slow Cooking: The key to achieving the perfect creamy texture is slow cooking the dal and rajma. If you have a slow cooker, you can use it to cook the lentils overnight for a melt-in-the-mouth texture.
- Soaking the Beans: Donโt skip soaking the beans overnight. This step helps reduce the cooking time and ensures that the lentils cook evenly.
- Adjusting Spice Levels: You can adjust the amount of green chilies, red chili powder, and garam masala based on your spice preference. For a milder version, use fewer green chilies and skip the red chili powder.
- Extra Creamy Texture: For a richer, creamier texture, you can add a bit more fresh cream at the end or a splash of milk if you prefer a less heavy alternative.
Serving Suggestions:
- Rice Pairing: Dal Makhani pairs wonderfully with jeera rice (cumin rice), which complements the rich flavors of the dal.
- Flatbreads: You can also serve Dal Makhani with soft tawa parathas, naan, or even steamed basmati rice for a complete and indulgent meal.
- Pickles and Raita: For a refreshing contrast to the creamy dal, serve with a side of Indian pickle and cucumber raita (yogurt with cucumber) to balance the richness.
Conclusion:
Creamy Dal Makhani is a classic North Indian comfort food that is both filling and flavorful. Itโs an excellent choice for a high-protein vegetarian lunch, offering a delightful balance of spices, cream, and lentils. The slow-cooked beans and lentils combined with the rich tomato gravy make for a dish thatโs perfect for family gatherings or special occasions. With the right combination of spices and a little patience, you can recreate this indulgent dish at home, bringing the taste of traditional Indian cuisine right to your table.
