Dal Makhani/ दाल मक्खनी
Also Known as Butter Lentils
- Cook Time: 90.00 min
- Serving size: # 4
- Serve: Other
- Per Serving Calore: 326.35 Kcal
Nutrition Facts
Amount per Serving
Vitamins & Minerals
Dal Makhani is a beloved North Indian dish that epitomizes comfort food with its rich, creamy texture and hearty flavors. Made primarily from black lentils (urad dal) and kidney beans (rajma), this dish is simmered slowly, allowing the ingredients to meld and develop a deep, savory taste. The addition of tomatoes, ginger, and garlic creates a robust base, while a blend of spices, including cumin and garam masala, adds warmth and complexity.
What sets Dal Makhani apart is its luxurious finish—generous amounts of cream and butter are stirred in, giving it a silky smoothness that is simply irresistible. Served hot, it pairs beautifully with naan, rice, or even parathas, making it a versatile choice for any meal.
Not only is Dal Makhani delicious, but it's also packed with nutrients, offering a great source of protein and fiber. Whether you're enjoying it at a restaurant or making it at home, this dish is sure to satisfy your taste buds and leave you feeling content. Embrace the warmth and richness of Dal Makhani and savor a true culinary delight!
Here are the preparation steps for Dal Makhani:
1. Rinse the black lentils and kidney beans thoroughly. Soak them in water for at least 6-8 hours or overnight.
2. Drain the soaked lentils and beans. In a pressure cooker, add the lentils, kidney beans, and enough water to cover them. Cook for about 15-20 minutes until they are soft and fully cooked.
3. In a separate pan, heat butter or oil. Add cumin seeds and let them crackle.
4. Add finely chopped onions and sauté until they turn golden brown.
5. Stir in ginger-garlic paste and slit green chilies, cooking for a couple of minutes until fragrant.
6. Add pureed tomatoes and cook until the mixture thickens and the oil starts to separate.
7. Incorporate the cooked lentils and beans into the tomato mixture. Add water to achieve your desired consistency.
8. Season with salt, turmeric powder, coriander powder, and garam masala. Mix well and let it simmer for 20-30 minutes on low heat, stirring occasionally.
9. Just before serving, stir in cream for richness and adjust seasoning as needed.
10. Garnish with fresh coriander leaves and serve hot with naan or rice.
