Description
Dal Makhani is a rich and creamy Indian lentil dish made with black lentils and red kidney beans, slow-cooked with aromatic spices, butter, and cream. This comforting recipe features a smoky flavor and velvety texture, perfect served with rice or naan for a traditional hearty meal.
Ingredients
Scale
Legumes
- 3/4 cup black lentils (sabut urad dal)
- 4 tablespoons red kidney beans (rajma)
Liquids and Dairy
- 3 1/2 cups water (for pressure cooking)
- 1 1/3 cups water (or as needed for simmering)
- 2 tablespoons ghee
- 2 tablespoons unsalted butter
- 1/3 cup heavy cream
- Additional butter for serving
Vegetables and Aromatics
- 1 small white onion (finely grated)
- 2 1/2 teaspoons ginger garlic paste
- 1/2 cup tomato purée
Spices and Seasonings
- 3/4 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon sugar (plus more to taste)
Garnish
- Fresh cilantro (chopped)
- Piece of charcoal (optional, for smokiness)
Instructions
- Soak lentils: Rinse the black lentils and red kidney beans thoroughly under running water to remove any impurities. Soak them in ample water for 8 hours or overnight to soften.
- Pressure cook legumes: Drain the soaked lentils and beans, and place them in a pressure cooker. Add 3 1/2 cups water and 3/4 teaspoon salt. Cook on high pressure for 30 minutes, then allow the pressure to release naturally until the legumes become tender and mashable.
- Sauté aromatics: In a large pan, heat 2 tablespoons ghee along with 2 tablespoons unsalted butter over medium heat. Add the finely grated white onion and sauté until it turns light golden brown. Incorporate 2 1/2 teaspoons ginger garlic paste and cook until the raw smell disappears.
- Cook tomatoes and spices: Pour in the 1/2 cup tomato purée, then add 1/2 teaspoon Kashmiri red chili powder and 1/4 teaspoon garam masala. Cook this mixture until the oil starts separating from the tomato base, indicating it’s cooked well.
- Mash lentils: Using a potato masher, mash a portion of the cooked lentils and beans to create a creamy texture. Combine this mashed portion back into the pan along with the remaining whole lentils and beans.
- Simmer dal: Add 1 1/3 cups water or as needed to achieve desired consistency. Simmer the dal on low heat for about 45 minutes, stirring every 10 minutes to prevent sticking. Stir in 1/4 teaspoon sugar (adjust to taste) to balance the flavors.
- Finish with cream and smoky flavor: Stir in 1/3 cup heavy cream for richness. For an optional smoky aroma, place a small heatproof bowl in the dal and add a red-hot piece of charcoal with a drizzle of melted butter over it. Cover immediately and let it sit for 2 minutes, then remove the bowl.
- Garnish and serve: Garnish the dal makhani with extra butter and freshly chopped cilantro. Serve warm alongside rice or naan for a classic Indian meal experience.
Notes
- Soaking the lentils and beans overnight helps reduce cooking time and improve digestibility.
- If you don’t have a pressure cooker, cook the lentils and beans in a pot with water on low heat until tender, which may take around 1.5 to 2 hours.
- Adjust water quantity during simmering depending on your desired dal consistency.
- The piece of charcoal is optional but adds a traditional smoky flavor called ‘dhungar’ that enhances the dish.
- For a vegetarian version, ensure the ghee and butter are plant-based or substitute with oil and vegan butter.
- Serving Dal Makhani with warm naan or steamed basmati rice complements its creamy texture perfectly.
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Keywords: Dal Makhani, Indian lentil curry, black lentils recipe, creamy dal, pressure cooker dal, vegetarian Indian food
