Dal Makhani

Dal Makhani is a cherished North Indian dish made with black lentils (urad dal), and kidney beans (rajma) cooked with butter and cream. I am sharing my own spin on Dal makhani by incorporating chana dal (split chickpeas) along with black lentils. Chana dal adds a different texture and flavour profile compared to kidney beans, and it can bring a nutty and slightly sweet taste to the dish. It transcends regional boundaries, finding its place in the hearts and palates of those who appreciate the flavours of Indian cuisine. The lentils are simmered to perfection, absorbing the aromatic blend of spices, tomatoes, and cream.

Adding a generous blob of butter on top of the dish just before serving is a classic touch that enhances the richness and flavour of the dish. It adds a creamy element, making the dal even more delicious. Simply place a dollop of butter on the hot dal and let it melt, creating a luscious finishing touch. This step is especially popular in many traditional recipes to elevate the taste and texture of the dish. You can enjoy them with freshly baked naan, steamed or ghee rice. Here’s a basic recipe for making this delicious dish.

Find other vegetarian curries here.

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Dal Makhani

Print Recipe

Dal Makhani is a North Indian lentil curry with a rich and velvety texture. The lentils are added to a creamy tomato-based sauce. The dish is elevated by the addition of butter and is often enjoyed with naan, rice, chapati or roti.

Course Side Dish

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Soaking time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings 4 people

Author sumisculinarynotes

Ingredients

1 cup = 250ml

To cook the lentils

• ½ cup black split urad dal or black whole urad dal
• ¼ cup chana dal
• ¼ tsp turmeric powder
• ½ tsp asafoetida/hing
• Salt
• Water as needed

For the masala

• 2 tbsp ghee/butter
• 1 onion finely chopped
• 1 tomato finely chopped
• 4-5 cloves of garlic finely chopped
• 1- inch size ginger finely chopped
• 1 tbsp Kashmiri chilly powder
• ¼ tsp Turmeric powder
• 1 tsp garam masala
• ¼ cup water
• Salt
• 1 tsp sugar (optional)
• Coriander to garnish
• 2 tbsp Fresh cream optional
• 1 tbsp butter

Instructions

• Soak the lentils in water overnight or 5-6 hours. Rinse them well before cooking.
• In a pressure cooker, add the soaked lentils, and pour enough water to cover the lentils, salt, asafoetida/hing and turmeric powder. Cook until they become soft and well-cooked. (approximately 4-5 whistles in a pressure cooker)
• After it is cooled, take a portion of cooked lentils and blend it in a blender or a food processor.
• In a separate pan, heat butter/ghee, add the finely chopped ginger and garlic and saute until it turns light brown.
• Add the chopped onions and sauté until golden brown.
• Add the chopped tomatoes, cover and cook until the tomatoes are cooked well.
• Add Kashmiri chilly powder, turmeric powder and garam masala. Add ¼ cup water and cook for a few more minutes until the raw smell of the masala disappears.
• Add the cooked lentils and the ground lentils to this masala mixture. Adjust to the desired consistency by adding hot water. Add a teaspoon of sugar to balance all the flavours. Mix well and let it simmer for about 10 minutes until all the flavours blend well. Adjust the salt according to the taste.
• Switch off the flame and add fresh cream.
• Add a blob of butter on the top of Dal makhani before serving warm.
• Garnish with chopped coriander leaves.
• Serve hot with naan or rice.

Notes

Feel free to experiment with the proportions of chana dal and black lentils to find the balance that suits your taste preferences.

Kashmiri chilli powder is known for its vibrant red colour and milder heat compared to regular chilli powder. If you’re using Kashmiri chilli powder in your Dal Makhani, it can contribute a beautiful hue to the dish without making it overly spicy.

When you are using regular chilli powder, it’s good to reduce the quantity, especially if you prefer a milder level of heat.

Cooking the masala thoroughly is very important for developing rich flavours and ensuring that the raw taste of spices is eliminated. It’s a crucial step in many Indian recipes, including Dal Makhani.

Frequently Asked Questions