Dal Makhani

A rich and creamy North Indian lentil curry, Dal Makhani combines whole urad dal and rajma slow-cooked with aromatic spices, butter, and cream, delivering a signature smoky flavor perfect for festive or everyday meals.

Ingredients

• 1 cup whole urad dal
• 1 tbsp red kidney beans (rajma)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1-inch ginger piece
• 2–3 green chilies, finely chopped
• Fresh coriander leaves, chopped, for garnish
• 4–5 garlic flakes or 1 tsp garlic paste
• ½ cup stirred curd
• ½ cup fresh stirred cream
• 2 tbsp butter
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp garam masala
• Red chili powder, to taste
• ½ tsp coriander powder (dhania)
• Salt to taste

Method

1. Soak and cook the lentils:

   • Wash the rajma thoroughly and soak overnight. Wash urad dal as well.
   • Pressure-cook both rajma and urad dal together with a little salt and enough water for 20–25 minutes until soft and tender.

2. Mash and simmer the lentils:

   • Lightly mash the cooked lentils to create a creamy texture.
   • Simmer on low heat for 15–20 minutes, allowing the flavors to meld.
   • Stir in curd and cream, mix well, and keep on a gentle flame.

3. Prepare the masala:

   • In a kadhai, heat butter. Add cumin seeds and let them splutter.
   • Add garlic paste and sauté until light golden and aromatic.

4. Cook the onions and aromatics:

   • Add the finely chopped onions and sauté until golden brown.
   • Add ginger and green chilies, followed by tomatoes. Cook until tomatoes soften and release their juices.

5. Spice the masala:

   • Mix in turmeric powder, red chili powder, coriander powder, and salt.
   • Fry for a minute to bloom the spices and enhance flavor.

6. Combine lentils with masala:

   • Add the cooked dal mixture to the prepared masala. Stir thoroughly to combine.
   • Let the curry simmer on medium flame until it becomes creamy and well-blended.

7. Finish and garnish:

   • Sprinkle garam masala over the dal.
   • Garnish with fresh coriander leaves and add a dollop of butter on top for richness.

Serving Suggestion:

Serve Dal Makhani hot with lachha paratha, naan, or steamed rice for a hearty and satisfying meal.