Dal Makhani

A rich and creamy North Indian lentil curry made with whole urad dal and rajma, slow-cooked with spices, butter, and cream for a signature smoky flavor.

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
• 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 rajma overnight. Pressure-cook rajma and urad dal together with a little salt and enough water for about 20–25 minutes until soft.
2. Mash lightly and simmer again for 15–20 minutes. Add curd and cream, mix well, and let it cook on low flame.
3. In a kadhai, heat butter and splutter cumin seeds. Add garlic paste and fry till light golden.
4. Add onions and sauté till golden brown.
5. Add ginger, green chilies, and tomatoes. Cook till tomatoes soften.
6. Mix in turmeric powder, red chili powder, coriander powder, and salt. Fry for a minute.
7. Add the cooked dal mixture to the masala. Stir well and let it simmer on medium flame until creamy.
8. Sprinkle garam masala, garnish with coriander leaves, and add a dollop of butter on top.
9. Serve hot with laccha paratha, naan, or steamed rice.