Dal makhani is a popular vegetarian dish from the North Indian cuisine that is made with whole black lentils, red kidney beans, butter, cream, and an assortment of spices. It is a rich and creamy dish that is enjoyed by people all around the world.
The dish originates from Punjab, a state in the northern region of India, where it is commonly prepared during special occasions such as weddings, festivals, and other celebrations. The name “dal makhani” literally translates to “buttery lentils,” which is fitting since the dish is prepared with generous amounts of butter and cream.
The traditional way of preparing dal makhani is to soak whole black lentils and red kidney beans overnight and then cook them over a low flame for several hours until they are tender and creamy. This slow-cooking process enhances the flavor of the lentils and beans, resulting in a dish that is full of depth and complexity.
While dal makhani is a rich and indulgent dish, it is also highly nutritious. Whole black lentils and red kidney beans are a good source of protein, fiber, and essential nutrients such as iron and folate. Additionally, the spices used in the dish, such as cumin, coriander, and garam masala, have various health benefits and can aid in digestion and immunity.
Dal makhani is typically served with naan, roti, or rice and garnished with fresh coriander leaves. You can also make variations of the dish by adding ingredients such as paneer, mushrooms, or spinach.
- Black Ured dhal – ½ cup
- Rajma or brown channa – ¼ cup
- Tomatoes – 4
- Green Chillies – 3
- Fresh cream or butter – 2 tbsp.
- Ghee – 2 tbsp.
- Asafoetida – 2 pinches
- Cumin seeds – ½ tsp.
- Fenugreek seeds – ¼ tsp.
- Turmeric powder – ¼ tsp.
- Red chilli powder – ½ tsp.
- Salt – as needed or 1 tsp.
- Garam masala – ¼ tsp.
- Dhania powder – 1 tsp.
- Coriander leaves – 1 handful
- Clean and soak ured and channa or rajma for 8 hours.
- In a pressure cooker, take the dals and add salt and cook till 3 whistles.
- Grind tomatoes and green chillies to fine paste.
- In a pan, add ghee and then add asafoetida and cumin seeds.
- When the cumin seeds becomes red, add fenugreek seeds for ½ a minute.
- Now add tomato paste,turmeric powder, dhania powder and red chilli powder and cream.
- Stir till oil floats on the top.
- Add this masala to the dals after opening the cooker.
- If you want the dals to be thick add less water or more if you want it to be thin.
- Boil the masala and dal for 4 to 5 minutes and switch off the stove.
- Add garam masala and finely cut coriander leaves and mix well.
- You can have this dal makhani with nan, parathas, rotis and rice.
- If you want you can cut one onion and 5 to 6 garlic pieces into fine pieces and add to the pan after adding cumin seeds and asafoetida and fry for few minutes. You can also use plain Black gram.