I am thrilled to introduce Dal Makhani! It was love at first bite when I first indulged in its exquisite flavors almost a decade ago. Since then, I have been completely enamored with its exquisite taste. The irresistible temptation prompted me to embark on a mission to savor this creamy delicacy. While preparing this delectable recipe requires time and patience, the result is a culinary masterpiece that is truly worth the effort. I highly recommend Dal Makhani, often referred to as a vegetarian version of “butter chicken,” is a must-try experience.
Ingredients for Dal Makhani
Red Beans
I used dried red beans and soaked them overnight. You can also use canned beans, but dried red beans will give the authentic flavor.
Lentils
Urad dal or black whole lentils are used in this recipe. Urad dal is not the same as masoor ki dal. Some people make dal makhani with masoor ki dal. The technique will be the same if you would like to use masoor ki dal except for soaking time because masoor ki dal doesn’t need to be soaked at all.
Spices
Some common spices are used in this recipe such as salt, red chili powder, cumin-coriander powder, and turmeric. All of these spices are readily available in any desi pantry.
Ginger and garlic paste
I used homemade ginger and garlic paste in this recipe, if you would like you can also use store-bought desi-style ginger garlic paste.
Fenugreek leaves
Only 1 tsp dried fenugreek leaves are used in this recipe, this ingredient gives a unique taste, and you only need a small amount of it. Using too much fenugreek leaves will turn the dish bitter. So, carefully add it at the end of the cooking.
Heavy cream
Dal Makhani is incomplete without some heavy cream and butter. You can adjust the amount according to your liking.
How to serve dal makhani?
Freshly made naan or tandoori roti with some pickled onions is a perfect combo to enjoy dal makhani. I also like it with white rice and a side salad. Paratha or puri are other options to enjoy this creamy lentil soup.
How to store leftover Lentils?
I store any leftovers in an airtight container for up to three days in a refrigerator. My favorite way to use leftover dal makhani is to knead it into a dough and make parathas. Another great way to use the leftovers is to mix them with some cooked rice, add a splash of coconut milk, and warm it up for a comforting meal. It’s also possible to repurpose the dal makhani as a topping for baked potatoes, adding a delicious and flavorful twist to a classic dish. The versatility of this dish makes it a perfect choice for experimenting with new and inventive recipes.
Dal Makhani
Equipment
- Pressure cooker or Instant pot
Ingredients
- 3/4 cup Whole Urad/ mash dal with skin
- 1/4 cup Red beans dried beans
- 1 small Onion
- 1/2 cup Tomato purée
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 3/4 tsp Salt or to taste
- 1 tsp Red chili powder
- 1/2 tsp Turmeric
- 1 tbsp Coriander powder
- 1 tbsp Cumin seeds
- 3 tbsp Butter
- 2 tbsp Oil
- 1 tsp Fenugreek leaves
- 1/2 cup Heavy cream
- 3+1 cups Water
Instructions
Cook your lentils
- Soak your lentils overnight.
- Add your dal/lentils and 3 cups of water to an instant pot and pressure cook on the multigrain setting for 45 minutes. You can also do this step in a regular pressure cooker. Time and amount of water may vary.
- After 45 minutes, release the pressure and open your pressure cooker. Mash your lentils with a potato masher and set it aside.
Prepare your masala
- Thinly chop your onions and start sautéing in the oil and butter for about 5 minutes.
- Add in your ginger, garlic, spices, and tomato purée. Cook it well on medium-low heat. Add 2 tbsp of water to prevent burning.
- Once the oil separates from the masala, it means it’s ready.
- Now add your cooked lentils and 1 cup of water. Cook on low heat for another 20-25 minutes while stirring it occasionally.
- Now add heavy cream and sprinkle fenugreek leaves.
- Add some butter (optional) and serve it with garlic naan or white rice.
Video
Notes
- If you use a pressure cooker, the amount of water and cooking time needed will vary.
- Make sure to soak lentils for about 6 hours or overnight.