Creamy, rich, and velvety dal makhani is my favorite desi dinner loaded with the wholesome flavors of urad, and rajma. This creamy lentil recipe is famous in Indian and Pakistani Punjabi households. Makhani dal is served as a main course for dinner and lunch. Let’s dive into the making of dal makhnai with butterfiesta.
Dal Makhani Recipe
Soaked black lentils and red kidney beans are slow-cooked over medium wood flame for several hours to make a traditional recipe of makhani dal. The slow cooking process results in creamy, and flavorful lentils. The dish was invented by Kundan Lal Gujral from Moti Mahal Restaurant, Delhi during the mid-20th century. After inventing Butter Chicken he tried a vegetarian version with lentils.
I really love the combination of black lentil(urad), red kidney bean (rajma), butter, and cream with spices like garam masala and kasuri methi. The lentils add a great source of rich proteins and flavor to the recipe while spices make the dish aromatic.
Ingredients You Will Need
Whole Black Lentil(Urad Dal) & Red Kidney Beans(Rajma): The key ingredients of the dish, these lentils add earthy flavors, and a rich and creamy texture to the recipe.
Tomatoes & Onions: For a flavorful base, I am using tomatoes and onions. The onions add subtle sweetness while the tomatoes add acidity to balance the taste of gravy
Ginger Garlic Paste: This paste adds depth of aroma to the gravy.
Butter & Cream: These will add creamy richness to the recipe.
Spices: For spices, I am using garam masala, turmeric, red chili powder, salt, cumin, coriander, and kasuri methi.
Step By Step Directions
Step1- Soak and Boil Lentils
- Firstly, rinse the lentils thoroughly under tap water. Then soak them in water overnight or for a minimum of 4-6 hours.
- Then drain the lentils and in a pot add 8 cups of water, bring it to a boil, and transfer the lentils to the pot.
- Let them cook for 2-3 hours on medium flame or until they turn tender.
Step2- Prepare the Base
- In another pot, melt the butter, then add cumin. Sautee until fragrant.
- Then add sliced onions and ginger garlic paste and cook them until they get a nice brown color.
- Now add tomatoe puree and cook for 5 minutes.
- Then mix in red chili powder, garam masala powder, coriander powder, turmeric powder, and salt. Cook them until the oil separates.
Step3- Add Cooked Lentils
- Then transfer the cooked lentil into the prepared gravy, and stir until well incorporated. Pour a cup of water to achieve the desired consistency. If you have leftover water in which you boiled lentils it will be better to use that one.
- Let it simmer for 15-20 minutes on low flame while stirring occasionally.
Step4- Time to Make it Creamy
- Stir in the cream and cook for 3-4 minutes on low flame. Then sprinkle the crushed kasuri methi over the lentil and give it a good mix.
- Cut the butter stick into small cubes then add it to the makhani dal.
Step5- Garnish and Serve
- Garnish with cream and freshly chopped coriander.
- Serve hot with steamed rice, roti, or naan.
Tips That Will Help
- Overnight soaking of the lentils will reduce the cooking time.
- You can use a pressure cooker if you are running out of time.
- A slow cooker can be used for making this recipe in a convenient way.
FAQ’s
How to store leftover Dal Makhani?
Use an airtight container to store the leftovers of dal makhani. It will be good in the refrigerator for 2-3 days. You can also freeze it for a month in the freezer.
Can I use canned red kidney beans for Dal Makhani?
Yes, you can use canned beans for dal makhani. Rinse the canned beans then add it in the final stages and let it simmer them for 4-5 minutes.
Dal Makhani Recipe
Ingredients
- 1 Cup Whole Black Lentil (Urad Dal)
- 1/4 Cup Red Kidney Beans (Rajma)
- 1/2 Cup Tomatoe puree
- 2 Onions
- 1 Tbsp Ginger Garlic Paste
- 1 Stick Butter
- 1/2 Cup Cream
- 1 Tsp Garam Masala
- 1 Tsp Turmeric
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin
- 1 Tsp Coriander Powder
- 1 Tsp Dried fenugreek Leaves (kasuri methi)
- Salt to taste
- 8 Cups Water
- Fresh Coriander chopped
Instructions
- Firstly, rinse the lentils thoroughly under tap water. Then soak them in water overnight or for a minimum of 4-6 hours.
- Then drain the lentils and in a pot add 8 cups of water, bring it to a boil, and transfer the lentils to the pot.
- Let them cook for 2-3 hours on medium flame or until they turn tender.
- In another pot, melt the butter, then add cumin. Sautee until fragrant.
- Then add sliced onions and ginger garlic paste and cook them until they get a nice brown color.
- Now add tomatoe puree and cook for 5 minutes.
- Then mix in red chili powder, garam masala powder, coriander powder, turmeric powder, and salt. Cook them until the oil separates.
- Then transfer the cooked lentil into the prepared gravy, and stir until well incorporated. Pour a cup of water to achieve the desired consistency. If you have leftover water in which you boiled lentils it will be better to use that one.
- Let it simmer for 15-20 minutes on low flame while stirring occasionally.
- Stir in the cream and cook for 3-4 minutes on low flame. Then sprinkle the crushed kasuri methi over the lentil and give it a good mix.
- Cut the butter stick into small cubes then add it to the makhani dal.
- Garnish with cream and freshly chopped coriander.
- Serve hot with steamed rice, roti, or naan.
