Dal Makhani
🇮🇳 Cuisine: India / Punjabi Classic
Dal Makhani is a rich, creamy North Indian delicacy made from whole black lentils and red kidney beans, slow-cooked in butter and cream. Its smoky aroma and velvety texture make it one of the most loved dishes in Indian cuisine — perfect for celebrations or cozy dinners.
🛒 Ingredients
1 cup whole black lentils (urad dal)
1/4 cup red kidney beans (rajma)
1 cup tomato puree
1/2 cup fresh cream
3 tbsp butter or ghee
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp red chili powder, 1/2 tsp garam masala, salt to taste
2 cups water (for cooking)
👨🍳 Instructions
- Soak urad dal and rajma overnight. Pressure cook with 2 cups of water until soft and mushy.
- In a pan, heat butter or ghee. Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute until aromatic. Stir in tomato puree and cook until oil separates.
- Add the cooked dal and rajma along with water. Mix well and simmer for 15–20 minutes.
- Add cream, chili powder, garam masala, and salt. Simmer for 10 minutes until creamy and flavorful.
- Finish with a dollop of butter and drizzle of cream. Optionally, add a charcoal smoke for authentic restaurant aroma.
🍽️ Serving Tip
Serve piping hot with butter naan, tandoori roti, or steamed basmati rice. Garnish with fresh coriander and a swirl of cream for a luxurious touch!