Dal Makhani is a traditional North Indian dish made with boiled kidney beans and black lentils, commonly known as urad dal. It is a relatively modern variation of traditional dal and originated in the Punjab region of India. Dal makhani is cooked with butter, tomatoes, and spices, it’s often served with a dollop of cream or butter on top.
It is a dish favorite by everyone because of its smooth and creamy consistency. To enhance the flavor of this dish, a blend of spices, including cumin, coriander, and garam masala, is frequently used. Dal Makhani is usually roasted with charcoal to give it a smoky flavor. This traditional Indian dish tastes well with naan, rice, or roti.
Here, in this read, we are providing you with the complete details of dal makhani, what the ingredients required, and how to make this in step-by-step instructions.
Ingredients
- 1 cup urad dal (black lentils)
- 1/4 cup kidney beans
- 2-3 tomatoes, pureed
- 2 tbsp butter
- 1/2 cup cream
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp fenugreek leaves (optional)
- Fresh coriander for garnish
- 4 cups water
- 2 tbsp cooking oil or ghee
- Optional for smoky flavor:
- A small piece of charcoal
- 1 tsp ghee
Dal Makhani Recipe: Step by Step
Dal makhani is made with soaked dals. So, soak 1 cup urad dal (black lentils) and 1/4 cup kidney beans in enough water overnight or for at least 8 hours. This helps in softening the lentils and beans for easier cooking.
Now, drain the soaked lentils and beans. In a large pot, add the lentils, beans, and 4 cups of water. Bring to a boil, then reduce the heat and simmer until the lentils and beans are soft. This may take about 1-2 hours.
You can use a pressure cooker to reduce the cooking time. In this case, 2-3 whistles are enough.
Heat 2 tbsp of cooking oil or ghee in a pan.
Add 1 tsp of cumin seeds and let them splutter. Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Now, it is time to add the spices. Add 1 tsp coriander powder, 1 tsp garam masala, 1 tsp red chili powder, and 1/2 tsp turmeric powder to the tomato mixture.
Cook everything well for another 5-7 minutes until the spices start releasing a beautiful fragrance.
When you see that the spices are ready and cooked well, add the boiled lentils and beans to the tomato and spice mixture. Mix well. Add salt to taste.
Let the mixture simmer on low heat for at least 30 minutes, stirring occasionally. This helps the flavors to meld together.
Add 2 tbsp of butter and 1/2 cup of cream to the simmering dal. Stir well to combine, making the dal creamy and rich.
If using fenugreek leaves, crush them between your palms and add to the dal for an extra layer of flavor.
Optional Smoky Flavor:
- Heat a piece of charcoal until it’s red hot. Place the hot charcoal in a small bowl and set it in the center of the pot with the dal.
- Drizzle 1 tsp of ghee over the charcoal and immediately cover the pot with a lid. Let it infuse the smoky flavor into the dal for about 2-3 minutes, then remove the bowl with the charcoal.
- Your dal makhani is ready to be served. Garnish the dal makhani with fresh coriander leaves. Add an extra swirl of cream on top for a luxurious finish. Serve it hot with naan, roti, or steamed rice.
- Enjoy this rich and flavorful dal makhani recipe, a true delight for any special meal!
Expert Tips
- Soak the black lentils or urad dal and kidney beans for a minimum of eight hours or overnight. With this, dals cook through and become soft, this also cuts down on cooking time.
- Cook the dal carefully over low heat for almost half an hour to get a deep, rich flavor.
- Use fresh tomato puree instead of canned tomatoes for a livelier flavor.
- Don’t skimp on the butter or cream. Dal Makhani’s unique creamy texture and rich flavor are attributed to these components.
- Adjust spices to your taste. You can increase or decrease the amount of chili powder and garam masala.
- For an authentic smoky flavor, use the charcoal (dhungar) method. Don’t forget to cover the pot tightly, this helps to infuse the smoke and capture the aroma effectively.
- Add a pinch of dried fenugreek leaves (Kasuri methi) towards the end of cooking. This increases the taste double.
- Stir the dal occasionally while it simmers to prevent it from sticking to the bottom of the pot and ensure even cooking.
- Use fresh ginger and garlic (if not avoiding) for a robust and authentic flavor. Fresh spices also make a significant difference.
- Garnish with fresh coriander and a swirl of cream before serving for an appealing presentation and extra flavor boost.
Conclusion
Dal Makhani is a popular dish because of its thick, creamy texture and rich flavor. This dish is prepared with many kinds of dals, butter, cream, and aromatic spices. Dal makhani is not just a delicious food item, it is super healthy for our body. When coupled with rice, naan, or roti, it may be served with a variety of meals and palates due to its versatility. A further layer of intricacy is added by its unique smoky flavor, which makes it a favorite dish in Indian cuisine. Its adaptability makes it a favorite for any special occasion since it pairs nicely with naan, rice, or roti. Follow these recommendations for a genuine and delicious Dal Makhani experience.
