Dal Makhani Recipe: A Simple Guide

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Dal Makhani is a rich and creamy dish from North India, loved by many for its delicious taste. This popular dish is made with black lentils and kidney beans, cooked slowly with butter and cream. It’s often served with naan, rice, or roti. Here’s an easy recipe to make Dal Makhani at home.


Ingredients:

  • 1 cup black lentils (whole urad dal)
  • ¼ cup kidney beans (rajma)
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 green chili (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 3 tablespoons butter
  • 1 tablespoon fresh cream
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Water as needed

Preparation:

  1. Soak the lentils and beans: Wash the black lentils and kidney beans. Soak them in water overnight (for at least 8 hours).

  2. Cook the lentils and beans: Drain the water from the soaked lentils and beans. Add fresh water and cook them in a pressure cooker until soft. This should take about 25-30 minutes. Once cooked, set them aside.

  3. Prepare the masala: Heat butter in a large pan. Add cumin seeds and let them splutter. Add chopped onions and cook until they turn golden brown. Add ginger-garlic paste and cook for another 2 minutes.

  4. Add tomatoes and spices: Pour in the tomato puree and cook for 5 minutes. Add red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook until the oil separates from the tomato mixture.

  5. Mix lentils and beans: Add the cooked lentils and kidney beans to the tomato masala. Stir everything together. Add some water if the mixture is too thick. Let it simmer on low heat for 20-30 minutes, stirring occasionally.

  6. Add cream and garam masala: Stir in the cream and garam masala. Let the dal cook for another 5-10 minutes to let the flavors blend.

  7. Garnish and serve: Garnish with fresh coriander leaves and a little extra butter if you like. Serve hot with naan, roti, or rice.

Tips:

  • Slow cooking: Dal Makhani tastes best when cooked slowly. Letting it simmer for a longer time helps develop rich flavors.
  • More butter, more taste: Adding extra butter gives the dish a creamy texture and enhances the flavor.
  • Adjust spice levels: If you prefer a spicier dish, add more green chilies or chili powder to suit your taste.

Enjoy your homemade Dal Makhani!

Location: India

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