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Dal Makhani | Indian Style Creamy Black Lentils - Dal Makhani a protein rich dal made using black lentils and kidney beans. It is one of the quintessential dals from the state of Punjab, India.

Dal Makhani | Indian Style Creamy Black Lentils

Dal Makhani a protein rich dal made using black lentils and kidney beans. It is one of the quintessential dals from the state of Punjab, India.
Course Main Course
Cuisine Indian
Keyword Dal, Gluten Free, Lentils, Red Kidney Beans
Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 8 hours
Total Time 9 hours 15 minutes

Ingredients

  • 1 Cup Black Lentils (Urad Dal whole)
  • ¼ Cup Red Kidney beans (Rajma)
  • 3 tsp Butter
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1 tsp Red chilli powder (or as per taste)
  • 1 Chopped Onion
  • 3-4 Garlic cloves
  • 1 inch ginger
  • 1 green chillies chopped
  • 2 Tomatoes chopped
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Cinnamon Powder (or ½ inch cinnamon)
  • 2-3 Cloves
  • 1 Bay Leaf
  • 1 Cup Beaten Yogurt
  • Salt to taste
  • 1 tsp Kasoori Methi (Dried Fenugreek leaves)
  • 1 tsp Garam Masala
  • 1-2 tsp Cream for Garnish.

Instructions

  1. Soak the urad dal and Red kidney beans overnight in separate vessels.
  2. Next morning, wash and add them in pressure cooker along with salt, turmeric and enough water (3 cups as we would be doing slow cooking)
  3. Once you get a whistle lower the stove/gas and let it cook on slow.
  4. Let it cook until you get 4-5 whistles.
  5. The dal must be soft and mushy. So depending on your cooker settings more or less whistles might be required.
  6. Once the pressure has settled , open the pressure cooker.
  7. Add in the yogurt and mix until the dal is soft. Keep aside.
  8. Prepare a paste of onions and garlic and keep it aside.
  9. Prepare a puree of tomato, green chillies and ginger.
  10. Now In a large pot add butter. Once it starts melting, add cumin, cinnamon, cloves and bay leaves.
  11. Let this shallow fry for a min.
  12. Now add the onion and garlic paste.
  13. Saute this on medium until translucent and the butter starts separating.
  14. Now add the tomato puree, along with salt, red chilli powder and turmeric.
  15. Let the mixture cook until the butter starts leaving the sides.
  16. Now add the softened dal with the yogurt mix.

  17. Crush the kasoori methi lightly between your palms and add
  18. Mix well and let this cook on slow to medium for 15-20 minutes, stirring in between until the dal becomes thick.
  19. Add garam masala and switch off.
  20. Garnish with cream and serve hot with Jeera Rice or Naan.