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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.
4.88 from 8 votes
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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
Author: Renu Agrawal-Dongre

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

  • Soak the urad dal and Red kidney beans overnight in separate vessels.
  • 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)
  • Once you get a whistle lower the stove/gas and let it cook on slow.
  • Let it cook until you get 4-5 whistles.
  • The dal must be soft and mushy. So depending on your cooker settings more or less whistles might be required.
  • Once the pressure has settled , open the pressure cooker.
  • Add in the yogurt and mix until the dal is soft. Keep aside.
  • Prepare a paste of onions and garlic and keep it aside.
  • Prepare a puree of tomato, green chillies and ginger.
  • Now In a large pot add butter. Once it starts melting, add cumin, cinnamon, cloves and bay leaves.
  • Let this shallow fry for a min.
  • Now add the onion and garlic paste.
  • Saute this on medium until translucent and the butter starts separating.
  • Now add the tomato puree, along with salt, red chilli powder and turmeric.
  • Let the mixture cook until the butter starts leaving the sides.
  • Now add the softened dal with the yogurt mix.
  • Crush the kasoori methi lightly between your palms and add
  • Mix well and let this cook on slow to medium for 15-20 minutes, stirring in between until the dal becomes thick.
  • Add garam masala and switch off.
  • Garnish with cream and serve hot with Jeera Rice or Naan.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu