Dal Makhani is a rich and flavorful dish from North India, particularly popular in Punjabi cuisine. Made with whole black lentils (urad dal) and kidney beans (rajma), this creamy, spiced dish is a comfort food that’s perfect for family meals or special occasions. The combination of slow-cooked lentils, butter, and cream creates a smooth, savory texture that tantalizes the taste buds. Let’s dive into the recipe for making Dal Makhani in the traditional North Indian style.
Ingredients:
- Whole black lentils (urad dal) – 1 cup
- Kidney beans (rajma) – ½ cup
- Onion (finely chopped) – 1 medium
- Tomatoes (pureed) – 2 medium
- Ginger-garlic paste – 1 tablespoon
- Green chilies (slit) – 2
- Cumin seeds – 1 teaspoon
- Bay leaves – 2
- Cloves – 2
- Black cardamom – 1
- Red chili powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – 1 teaspoon
- Kasuri methi (dried fenugreek leaves) – 1 teaspoon
- Butter – 3 tablespoons
- Cream – 2-3 tablespoons
- Salt – to taste
- Water – as needed
- Fresh coriander leaves (for garnishing) – a few sprigs
Instructions:
1. Soak the Lentils and Kidney Beans:
Start by soaking the urad dal and rajma in water for at least 6-8 hours or overnight. This softens the beans, ensuring they cook more easily and evenly.
2. Cook the Lentils and Kidney Beans:
- Drain the soaked beans and add them to a pressure cooker. Add enough water to cover the beans and a pinch of salt.
- Pressure cook on medium heat for about 8-10 whistles or until the beans are soft and tender. You can also cook them in a regular pot, but it will take longer.
3. Prepare the Spices and Base:
- Heat butter in a heavy-bottomed pan. Add cumin seeds, bay leaves, cloves, and black cardamom. Sauté for a few seconds until they release their aroma.
- Add chopped onions and sauté them until golden brown.
- Add ginger-garlic paste and green chilies, and cook for 2-3 minutes until the raw smell disappears.
4. Cook the Tomatoes:
- Add pureed tomatoes to the pan and cook for 5-7 minutes until the oil separates from the masala. Stir occasionally to avoid burning.
- Add red chili powder, turmeric powder, and salt. Cook the mixture for another 3-4 minutes to blend the spices.
5. Combine the Lentils with the Tomato Base:
- Add the cooked dal and rajma mixture to the pan with the tomato masala. Stir well to combine.
- Add about 1-2 cups of water, depending on the consistency you prefer for your dal. Let it simmer on low heat for 20-30 minutes. The longer it simmers, the better the flavors will meld together.
6. Add the Finishing Touches:
- Once the dal has thickened and the flavors are well developed, sprinkle kasuri methi, garam masala, and stir.
- Add the cream and butter to make the dal rich and creamy. Mix everything well.
7. Simmer and Garnish:
Let the dal cook for another 5-10 minutes on low heat to absorb the flavors of the cream and butter. Garnish with fresh coriander leaves and a drizzle of cream for a luxurious finish.
8. Serve:
Dal Makhani is best enjoyed with naan, roti, or steamed rice. You can also serve it with a side of cucumber raita to balance the richness of the dal.
Tips for the Perfect Dal Makhani:
- For a smokier flavor, you can add a “dhungar” effect (smoking) to the dal by heating a piece of charcoal, placing it in a small bowl, and adding a few drops of ghee on top. Place this bowl into the dal and cover the pan for a few minutes to infuse the smokey aroma.
- If you prefer a thicker consistency, you can mash some of the dal with a spoon while simmering.
- The longer you simmer the dal, the better the taste. It can even taste better the next day, as the flavors develop over time.
Dal Makhani is a soul-satisfying dish that brings together the perfect blend of spices, creaminess, and richness. Its bold flavors and comforting texture make it a favorite at North Indian tables and in restaurants worldwide. Whether for a family dinner or a festive occasion, this classic recipe will surely delight your taste buds!
