As the name refers, Dal Makhani is a celebrative black whole lentil curry cooked on special occasions with a lot of love and luxury spices. Makhan means butter in Hindi and as you know dal is lentil. So, if you are looking for a creamy, buttery lentil curry recipe with loads of taste and richness, then Dal Makhani is the right dish for you to try. A popular regional food from Punjab province, Dal Makhani is a top choice for vegetarians in restaurants across the subcontinent.
Most Indian households store plenty of yellow split dals for day to day cooking. But, Dal Makhani is prepared with a whole black dal called Urad dal and optionally you may add a small portion of red kidney beans (Rajma) for extra special taste. It is loaded with gorgeous real butter and fresh cream, so beware – it is indulging so please enjoy it responsibly and only during special occasions (for Christmas? Just kidding).
Let's cook
Rich Dal Makhani Recipe
Recipe Facts
Here is Your Recipe
1 cup of Urad dal
¼ cup of Red kidney beans (Rajam) optional
2 ripen vine tomatoes, medium sized
½ teaspoon turmeric powder
2 teaspoon coriander leaves, chopped (optional)
30 gr real butter (or coconut oil for vegan option)
2 tablespoon fresh double cream (or coconut milk for vegan option)
For seasoning (Tadka)
1 small onion, chopped
A pinch of hing 1 tsp
1 teaspoon garlic ginger paste
red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste
Wash, drain and soak Urad dal and red kidney beans for min 4 hours
Boil these soaked pulses until soft by adding chopped tomatoes, dry spices, turmeric powder with enough water till the dal is soft. Cooking time and water quantities depend on the type of boiling, like a pressure cooker or slow cooker or in a pan
Add salt to taste. Set aside
In a saucepan, prepare the seasoning by heating 15 gr butter
Add the cumin and mustard
When cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania
Fry till the onion starts turning color
Now add the powders and fry for a minute
Remove from heat and add the boiled dal/tomato to this.
Adjust the salt if necessary
Add double cream and rest of the butter
Slow cook on medium heat for 20 mins by stirring well and adding water as required
Add the chopped coriander leaves. Mix well
Serve hot with rotis or plain rice
Use ready made tomato puree for convenience and unique taste.
