Dal Makhani
Dal Makhani is a creamy lentil soup that is made with red beans and black urad lentils. It is a vegetarian butter chicken, in my opinion.
Servings: 4
Calories: 247kcal
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
Note:
- 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.
Nutrition
Calories: 247kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 259mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg