Authentic Punjabi Dal Makhani
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15 mins
Prep Time
60 mins
Cook Time
4 People
Servings
Dal Makhani is a beloved North Indian lentil dish known for its rich, creamy texture and smoky flavor.
The secret to the best Dal Makhani is slow cooking and a generous amount of butter and cream, making it a true comfort food.
📖 The Recipe
🍅 Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 1/4 cup Kidney Beans (Rajma)
- 3 tbsp Butter
- 1 Onion (finely chopped)
- 2 Tomatoes (pureed)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala
- 1/4 cup Fresh Cream
- Salt to taste
🍳 Instructions
- Boil the Lentils: Soak the lentils and kidney beans overnight. Pressure cook with water and a pinch of salt until completely soft and mushy.
- Prepare the Tadka: Heat butter in a heavy-bottomed pan. Add ginger-garlic paste and chopped onions. Sauté until golden brown.
- Add Tomatoes & Spices: Stir in the tomato puree, red chili powder, and garam masala. Cook until the butter separates from the sides.
- Simmer the Dal: Add the boiled dal to the masala. Mash some of the lentils lightly with the back of a spoon to thicken the gravy. Add a little water if needed and simmer on low heat for 30-40 minutes.
- Finish: Stir in fresh cream and mix well. Garnish with a dollop of butter and coriander leaves. Serve hot with Garlic Naan or Jeera Rice.
💪 Nutrition:
Calories: 380kcal | Protein: 14g | Fat: 22g
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