Description
Indulge in the creamy, rich, and flavorful goodness of this Dal Makhani Recipe, a classic North Indian dish. Perfectly spiced and slow-cooked for a luscious texture, this dish pairs beautifully with naan, jeera rice, or paratha. Add the optional smoky flavor for an authentic restaurant-style touch.
Ingredients
Scale
For the Lentils:
- 1 cup black whole urad dal (whole black gram)
- ¼ cup rajma (red kidney beans)
- 1-inch cinnamon stick
- 2 small cloves
- 1 green cardamom
- 1 black cardamom
- Salt to taste
- Water, as needed
For the Gravy:
- 2 big tomatoes, pureed (about 1 cup)
- 2 tablespoons butter (plus 1 tablespoon for finishing)
- 1 teaspoon cumin seeds
- 1 tablespoon Kashmiri red chili powder
- ½ cup onion, finely chopped
- 1 teaspoon ginger garlic paste
- 1 heaped teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon kasoori methi (dried fenugreek leaves)
- ¼ cup fresh cream
For Smoky Flavor (Optional):
- 1 small piece of charcoal
- 1–2 teaspoons ghee
Instructions
- Prepare the Lentils:
- Rinse the black urad dal and rajma thoroughly.
- Soak them in water overnight or for at least 8 hours.
- Drain and rinse the soaked lentils. Add them to a pressure cooker with the cinnamon stick, cloves, green and black cardamom, salt, and 3 ½ cups of water.
- Pressure cook for 6 whistles on medium flame. Let the pressure release naturally, then mash the lentils lightly and set aside.
- Prepare the Tomato Puree:
- Blend two large tomatoes into a smooth puree. Set aside.
- Make the Gravy:
- Heat 2 tablespoons of butter in a large pot over medium heat. Add cumin seeds and let them splutter.
- Stir in Kashmiri red chili powder for a vibrant red color.
- Add chopped onions, ginger garlic paste, and a pinch of salt. Sauté until the onions turn golden.
- Add the prepared tomato puree and cook for 5–7 minutes until the raw smell disappears.
- Mix in red chili powder, turmeric powder, cumin powder, and coriander powder. Cook until the mixture thickens.
- Combine Lentils and Gravy:
- Add the mashed lentils to the pot. Pour in 1 cup of water (used to rinse the lentils) and adjust consistency with additional water as needed.
- Cover and cook on low heat for 15 minutes, stirring occasionally.
- Finish the Dish:
- Stir in garam masala powder, kasoori methi, fresh cream, and 1 tablespoon of butter. Mix well and check for salt, adjusting as needed.
- Add Smoky Flavor (Optional):
- Heat a small piece of charcoal directly on the flame until red hot.
- Place the hot charcoal in a small bowl and set it on top of the simmering dal.
- Drizzle ghee over the charcoal to create smoke. Immediately cover the pot with a lid to trap the smoke and let it rest for 2 minutes. Remove the bowl and mix the dal gently.
- Serve:
- Serve the Dal Makhani hot, garnished with a drizzle of cream or a dollop of butter. Pair it with naan, jeera rice, or paratha.
Notes
- Use Fresh Ingredients: Fresh tomatoes and whole spices enhance the dish’s flavor.
- Consistency: Adjust the thickness by adding more water as needed while cooking.
- Smoky Flavor: This optional step adds a restaurant-style twist. If skipping, the dal will still taste delicious.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water to loosen the consistency if needed.
- Freeze: Dal Makhani freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian