Dal Makhani
A rich and creamy Indian lentil dish, slow-cooked to perfection with aromatic spices and finished with butter and cream.
1h 45m4Servings
Nutrition
521kcal
16gProtein
46gCarbs
32gFat
High Fiber
Ingredients
DAL
Black Lentils
1 cup
Kidney Beans
¼ cup
Water
6 cups
Salt
To taste
to taste
MASALA BASE
Ghee
2 tbsp
Cumin Seeds
1 tsp
Ginger
finely chopped
1 inch
Garlic
finely chopped
4 cloves
Green Chili
finely chopped
1 piece
Onion
finely chopped
1 medium
Tomatoes
finely chopped
2 mediums
Coriander Powder
1½ tsp
Red Chili Powder
½ tsp
Garam Masala
½ tsp
FOR FINISHING
Butter
2 tbsp
Heavy Cream
200 ml
Fenugreek Leaves
crushed
1 tsp
Instructions
1Cook the Lentils
1h
1hSoak and Rinse
Rinse the black lentils and kidney beans thoroughly. Soak them in plenty of water for at least 4 hours, or preferably overnight. Drain and rinse again.
Boil Lentils
Combine the drained lentils and beans with 6 cups of water and salt in a large pot. Bring to a boil, then reduce heat, cover, and simmer for about 60 minutes, or until tender. Skim off any foam that rises to the surface.
2Prepare the Masala Base
15m
15mTemper Spices
Heat ghee in a separate pan over medium heat. Add cumin seeds and let them splutter.
Sauté Aromatics
Add the chopped ginger, garlic, and green chili. Sauté for about 30 seconds until fragrant.
Cook Onions
Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add Tomatoes and Spices
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 8-10 minutes. Stir in coriander powder, red chili powder, and garam masala. Cook for another minute, stirring constantly.
3Combine and Simmer
45m
45mAdd Lentils to Masala
Add the cooked lentils and beans (along with their cooking liquid) to the masala base. Stir well to combine.
Simmer Dal
Bring the mixture to a gentle simmer. Cover and cook on low heat for at least 45 minutes, stirring occasionally, to allow the flavors to meld. The dal should become thick and creamy.
4Finish the Dal
5m
5mAdd Butter and Cream
Stir in the butter and heavy cream until the butter is melted and the cream is fully incorporated. Simmer for another 5 minutes.
Add Fenugreek
Crush the dried fenugreek leaves between your palms and sprinkle them over the dal. Stir gently.
5Serve
Plate and Garnish
Ladle the dal makhani into serving bowls. Garnish with a swirl of cream or a dollop of butter, if desired. Serve hot with naan or rice.
Tips
For a richer flavor, you can soak the lentils and beans overnight.
Don't rush the simmering process; slow cooking is key to developing the creamy texture and deep flavor of dal makhani.
Adjust the spice level by adding more or less red chili powder and green chili.
If the dal becomes too thick during simmering, add a little hot water to reach your desired consistency.