Dal Makhani
This Dal Makhani is restaurant-quality comfort food you can make at home. It's got that perfect creamy texture from slow-cooked lentils and a hint of spice.
Ingredients
- 150 grams whole black urad dal
- 50 grams rajma (kidney beans)
- 2 tablespoons ghee or unsalted butter
- 1 large onion, finely diced
- 2 medium tomatoes, pureed
- 1.5 tablespoons ginger-garlic paste
- 1 green chili, slit lengthwise
- 0.75 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon garam masala
- 0.75 teaspoon cumin powder
- 0.5 teaspoon dry fenugreek leaves (kasoori methi)
- 1.5 teaspoons salt, or to taste
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter, for finishing
- 0.5 cup fresh coriander leaves, finely chopped, for garnish
Instructions
- Wash 150 grams whole black urad dal and 50 grams rajma (kidney beans) thoroughly under running water until the water runs clear. Soak them together in 4 cups of water overnight, or for at least 6-8 hours.
- After soaking, drain the dal and rajma and rinse them again. Transfer them to a pressure cooker along with 4 cups of fresh water and 0.5 teaspoon salt.
- Cook the dal and rajma for 8-10 whistles (approximately 20-25 minutes on Instant Pot, set to high pressure with natural release), until they are very soft and can be easily mashed. Once cooked, gently mash some of the dal with the back of a spoon to give it a creamy texture. Set aside.
- Heat 2 tablespoons ghee or unsalted butter in a large heavy-bottomed pot or Kadai over medium heat. Add 1 large finely diced onion and cook until it turns golden brown, about 8-10 minutes, stirring occasionally.
- Add 1.5 tablespoons ginger-garlic paste and 1 slit green chili. Cook for 2 minutes until the raw smell of ginger and garlic disappears.
- Add 2 medium pureed tomatoes. Cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
- Stir in 0.75 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 1.5 teaspoons coriander powder, 0.75 teaspoon garam masala, 0.75 teaspoon cumin powder, and 1 teaspoon salt. Cook for 2-3 minutes, adding a splash of water if the masala starts to stick to the bottom of the pan.
- Add the cooked and partially mashed dal and rajma mixture to the pot. Mix well and add 1 cup of hot water to adjust the consistency if needed. Simmer the dal on low heat for at least 20-30 minutes, stirring occasionally, allowing the flavors to meld. The longer it simmers, the creamier it will become.
- Crush 0.5 teaspoon dry fenugreek leaves (kasoori methi) between your palms and add to the simmering dal. Stir to combine.
- Stir in 0.5 cup heavy cream and 2 tablespoons unsalted butter. Cook for another 5 minutes, stirring gently, until the dal is heated through and creamy. Adjust salt to taste.
- Garnish with 0.5 cup finely chopped fresh coriander leaves before serving hot with naan, roti, or steamed basmati rice.