Classic Indian Dal Makhani Recipe: A Creamy Delight

Ingredients

  • 1 cup Whole Black Gram (Urad Dal)
  • 1/4 cup Red Kidney Beans (Rajma)
  • 3 cups Water
  • 2 tbsp Salt
  • 2 tbsp Ginger Garlic Paste
  • 1/2 cup Tomato Puree
  • 2 tbsp Chilli Powder
  • 1 tbsp Garam Masala
  • 1/2 cup Fresh Cream
  • 2 tbsp Butter
  • 2 tbsp Oil
  • 2 Green Chilies, finely chopped
  • 2 Onions, finely chopped
  • 2 Tomatoes, finely chopped
  • Fresh Coriander Leaves, for garnish

Steps and instructions

  1. Soak the whole black gram (urad dal) and red kidney beans (rajma) in 3 cups of water for at least 8 hours or overnight.
  2. Drain the water. Add the soaked dal and rajma to a pressure cooker with 2 cups of water, salt, and ginger garlic paste.
  3. Cook under pressure for about 20 minutes or until the dal and rajma are soft and cooked thoroughly.
  4. In a separate pan, heat the oil and butter. Add the finely chopped onions and green chilies and sauté until the onions turn a light golden color.
  5. Add the tomato puree, chili powder, and garam masala to the onion mixture. Sauté on a medium flame for a few minutes until the spices are well combined with the onions.
  6. Add the cooked dal and rajma to the pan. Stir well to combine with the onion and spice mixture.
  7. Add the fresh cream to the dal. Mix well and cook on a low flame for 10-15 minutes.
  8. Finally, garnish with fresh coriander leaves and serve hot with rice or naan.

Tools for making

  • Pressure Cooker - Needed to cook the dal and rajma until they are soft and well-cooked.
  • Pan - Used to sauté onions, green chilies, and spices, and combine them with the cooked dal.
  • Spatula - Used for stirring and mixing the ingredients while cooking.
  • Measuring Cups - Used to accurately measure the quantities of dal, rajma, and other ingredients.
  • Knife - Needed to finely chop the green chilies, onions, and tomatoes.
  • Cutting Board - Used as a surface for chopping vegetables.
  • Serving Bowl - Used to serve the prepared dal makhani.
  • Garnish - Fresh coriander leaves for garnishing the dish.

Recipe variations

  • Add a dollop of butter or ghee on top while serving for extra richness.
  • For a smoky flavor, you can add a piece of charcoal to the prepared dal makhani. Heat the charcoal until red hot, place it in a small bowl inside the dal, and pour a teaspoon of ghee or oil over it. Cover the vessel for a few minutes to allow the flavors to infuse.
  • Add a pinch of kasuri methi (dried fenugreek leaves) to enhance the flavor.
  • For a creamier texture, blend a portion of the dal before adding it back to the pan.
  • Add a tablespoon of besan (gram flour) while cooking the dal to thicken the gravy.
  • Replace the fresh cream with coconut milk for a vegan version.
  • Add a teaspoon of sugar to balance the flavors if desired.
  • For a spicier version, increase the amount of chili powder or add chopped green chilies.
  • Experiment with different lentils such as masoor dal (red lentils) or chana dal (split chickpeas) for unique variations.
  • Add cooked and mashed paneer (Indian cottage cheese) to the dal for a creamy and protein-rich twist.

Recipe overview

Dal Makhani is a popular Indian dish originating from the Punjab region. Known for its rich and creamy texture, the dish combines whole black gram (urad dal) and red kidney beans (rajma) with aromatic spices, tomato puree, and a generous serving of fresh cream. This recipe will guide you through the process of creating this traditional dish in your own kitchen. Expect to soak the pulses overnight, followed by a pressure cooking process to soften them. The dal is then combined with a flavorful onion and spice mixture, and simmered with fresh cream to create a deeply savory and satisfying dish. This comfort food is perfect served hot with rice or naan.

Common questions

  1. How long does it take to soak the dal and rajma? - Soak the dal and rajma for at least 8 hours or overnight.
  2. How long do I need to cook the dal and rajma in the pressure cooker? - Cook under pressure for about 20 minutes or until the dal and rajma are soft and cooked thoroughly.
  3. Can I use canned dal and rajma instead of soaking and pressure cooking? - Yes, you can use canned dal and rajma if you prefer. Just make sure to drain and rinse them before using.
  4. How long should I sauté the onions and green chilies? - Sauté until the onions turn a light golden color.
  5. Can I adjust the spice levels? - Yes, you can adjust the amount of chili powder according to your taste preferences.
  6. Do I have to use fresh cream? - Fresh cream adds richness to the dish, but you can omit it or substitute with yogurt if desired.
  7. What can I serve with Dal Makhani? - Dal Makhani is typically served with rice, naan, or roti.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the dal and rajma under pressure.
  • Pan - Used to sauté the onions and spices.
  • Serving Bowls - Used to serve the prepared dal makhani.
  • Spoon - Used for stirring and serving the dal makhani.
  • Plates - Used for serving the dal makhani with rice or naan.
  • Chopping Board - Used for chopping onions, green chilies, and tomatoes.
  • Knife - Used for chopping the vegetables.
  • Measuring Cups and Spoons - Used to measure the ingredients accurately.
  • Cooking Gloves - Optional, but helpful for handling hot utensils and pots.

Origin stories

Dal Makhani, a rich and hearty dish, traces its roots back to the fertile lands of Punjab, a region shared by India and Pakistan. It was first created by the Punjabis, a group known for their love of butter and cream, and quickly became a beloved staple in their cuisine. The name "Dal Makhani" translates to "buttery lentils", a fitting name for this creamy, indulgent dish. The recipe was traditionally cooked over a wood or charcoal fire for hours, sometimes even overnight, to achieve its characteristic rich, buttery flavor. Today, it is savored not only in the Indian subcontinent but also in Indian restaurants worldwide, where it's often paired with naan bread or rice. A symbol of Punjabi hospitality and warmth, a serving of Dal Makhani is more than just a meal, it's a celebration of life and love for food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.