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Dal Makhani

A comforting dish of slow-cooked lentils and kidney beans, rich in flavor and creamy in texture, perfect for family gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup black urad dal whole black lentils
  • 1/4 cup kidney beans rajma
  • 2 tablespoons ghee or butter
  • 1 medium onion finely chopped
  • 2 green chilies slit
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup heavy cream
  • Salt to taste
  • 1 tablespoon chopped cilantro for garnish

Equipment

  • Large pot or pressure cooker
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender
  • Serving bowl

Method
 

  1. Soak the black urad dal and kidney beans in water for at least 6 hours or overnight.
  2. Drain the soaked lentils and beans, then add them to a pressure cooker with fresh water. Pressure cook for about 15-20 minutes until tender.
  3. In a large pot, heat ghee or butter over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions and green chilies to the pot. Sauté until the onions turn golden brown.
  5. Stir in the ginger-garlic paste and sauté for another minute.
  6. Add the pureed tomatoes, garam masala, red chili powder, turmeric powder, and salt. Cook until the oil separates from the mixture.
  7. Add the cooked lentils and beans to the pot along with some water for desired consistency. Stir well.
  8. Let the dal simmer on low heat for at least 30-45 minutes, stirring occasionally.
  9. Just before serving, stir in the heavy cream.

Notes

Garnish with cilantro before serving. Pairs well with naan or steamed rice.